I’ve been making this pureed cauliflower soup (inspired by Cookie + Kate) for a few years now and have put my own little spins on it. I love it just as a creamy soup but you could totally add sausage or softened carrots/veggies in and use this recipe as the base.
It’s sooo yummy and tastes like it would be very unhealthy for you… but it’s not! I love getting down with a bowl of this creamy roasted cauliflower soup on chilly winter day. Here’s the recipe, friends:
2 lbs cauliflower (I buy the pre-cut, bagged cauliflower)
1 red onion
2 tbsp minced garlic
32 ounces chicken or vegetable broth
1/2 tsp nutmeg
1/2 tsp crushed red pepper flakes
salt and pepper to taste
1/2 cup greek yogurt
toppings ideas: green onions, chives, bacon, sour cream, greek yogurt, cheese,
Preheat oven 425 degrees
Roast cauliflower florets with olive oil for about 25-35 minutes until golden brown and soft
Sautee red onion on the stovetop in a big soup pot
Add the garlic at the very end for a few seconds
Add broth then the roasted cauliflower and bring to a boil then simmer for 20-ish minutes
Work in batches to puree the mixture in a blender and add greek yogurt and spices at this time
Look good wish I had a taste!!!!!!!
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