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Soups have long held a cherished place in culinary traditions across the globe. From hearty stews to light broths, they offer warmth and nourishment, perfect for any time of year. Among the myriad of soup options, creamy roasted cauliflower soup stands out as a comforting and nutritious choice. With its velvety texture and rich flavor profile, this soup not only satisfies the palate but also nourishes the body.

Creamy Roasted Cauliflower Soup

Warm up with a bowl of creamy roasted cauliflower soup, the perfect blend of comfort and nutrition. This velvety soup features roasted cauliflower that enhances its natural sweetness, combined with aromatic onions and garlic for a robust flavor. Packed with vitamins and dietary fiber, this dish is both satisfying and healthy. Whether you're looking to indulge or maintain a balanced diet, this soup suits various preferences and is easy to prepare, making it a must-try recipe for cozy evenings.
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Ingredients
  

1 large head of cauliflower, cut into florets

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a non-vegan version)

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Cauliflower: On a baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them out in an even layer and roast in the preheated oven for 25-30 minutes, or until golden and tender.

      Sauté Onions and Garlic: Meanwhile, in a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent. Add the minced garlic and sauté for another minute until fragrant.

        Combine Ingredients: Once the cauliflower is roasted, add it to the pot with the onions and garlic. Pour in the vegetable broth and bring to a simmer. Stir in the ground cumin and smoked paprika.

          Blend the Soup: Use an immersion blender to purée the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches.

            Add Creaminess: Return the pureed soup to the pot, add the coconut milk (or heavy cream), and stir well to combine. Heat gently over low heat until warmed through. Adjust seasoning with salt and pepper to taste.

              Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy warm!

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings