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Once your roasted cauliflower has cooled slightly, it’s time to bring all the components together for that luscious, velvety texture that makes this soup truly special. Start by transferring the roasted cauliflower into a large blender or food processor. You should aim for a generous amount, around 4 cups, as this will form the base of your soup.

Creamy Roasted Cauliflower Soup

Warm up this season with a bowl of Velvety Roasted Cauliflower Soup, the perfect comfort food for chilly days. This rich and creamy soup features roasted cauliflower, aromatic onions, and garlic, all blended together for a smooth texture. Packed with vitamins and antioxidants, it's a nutritious choice for vegans and those looking for gluten-free options. Enjoy it as a starter or main dish, paired with crusty bread or a fresh salad for a complete meal. Rediscover the joy of homemade soup with this delicious recipe!
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Ingredients
  

1 medium head of cauliflower, cut into florets

2 tablespoons olive oil

1 medium onion, diced

4 cloves garlic, minced

1 medium potato, peeled and diced

4 cups vegetable broth

1 cup unsweetened almond milk (or any milk of your choice)

1 teaspoon ground turmeric

1/2 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley or chives, for garnish

Optional: a squeeze of lemon juice for brightness

Instructions
 

Roast the Cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, until golden brown and tender, stirring halfway through for even cooking.

    Sauté the Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

      Add the Potatoes and Broth: Add the diced potato to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.

        Combine the Ingredients: Once the cauliflower is roasted, add it to the pot with the broth and potatoes. Stir in the ground turmeric and smoked paprika.

          Blend the Soup: Using an immersion blender directly in the pot, or transferring the mixture in batches to a countertop blender, blend until smooth and creamy. If using a countertop blender, be careful with hot liquids—allow the mixture to cool slightly and blend in small batches.

            Add Creaminess: Return the blended soup to the pot (if using a countertop blender) and stir in the almond milk. Heat gently over low heat until warmed through. Adjust consistency with additional broth or water if needed, and season to taste with salt, pepper, and a squeeze of lemon juice.

              Serve and Garnish: Ladle the soup into warm bowls and garnish with freshly chopped parsley or chives. Serve with crusty bread for a comforting meal.

                Prep Time: 15 mins | Total Time: 1 hour | Servings: 4