Best 2 Roasted Cauliflower Garlic And Coconut Soup Recipes

Indulge in a symphony of flavors with our Roasted Cauliflower, Garlic, and Coconut Soup! This creamy and comforting soup is a culinary masterpiece that combines the earthy sweetness of roasted cauliflower, the aromatic pungency of garlic, and the rich creaminess of coconut milk. Embark on a culinary journey as we delve into the delectable details of this soup and provide you with step-by-step instructions to recreate this heartwarming dish in your own kitchen. Additionally, discover variations to suit your dietary preferences, including a vegan alternative, and explore tantalizing topping suggestions to elevate your soup experience. Let's embark on this delightful culinary adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CAULIFLOWER AND GARLIC SOUP

Roasted Cauliflower and Garlic Soup image

Provided by Valerie Bertinelli

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 head cauliflower, cut into 2-inch pieces (about 8 cups)
30 cloves garlic, peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound russet potatoes, peeled and cut into 1/2-inch chunks
2 stalks celery, chopped
1 yellow onion, chopped
1 tablespoon fresh thyme leaves
1 cup dry white wine
One 6-ounce piece Parmesan rind
6 cups low-sodium chicken broth
Freshly grated Parmesan, for garnish

Steps:

Preheat the oven to 400 degrees F.
Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.

ROASTED CAULIFLOWER, GARLIC AND COCONUT SOUP

Roasted Cauliflower, Garlic and Coconut Soup image

Perfect for a cold snowy day. Warm up with this thick, creamy, coconut, cauliflower soup flavored with roasted garlic, herbs and spices. Caramelizing of the cauliflower and garlic sweetens and concentrates the flavors. Cumin and curry can be added for a more exotic flavor adjusting to your likeness.

Provided by Rita1652

Categories Cauliflower

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons coconut oil, divided
1 large head fresh cauliflower, cut in to florets
10 -16 garlic cloves, yes you read that right
1/2 teaspoon salt
1/4 teaspoon black pepper, to taste
1 medium onion, diced
1 teaspoon fresh thyme
1 1/2 quarts vegetable stock or 1 1/2 quarts chicken stock
1/4 teaspoon fresh grated nutmeg
1 -3 teaspoon curry powder (optional)
1/2 teaspoon ground cumin (optional)
2 cups organic light coconut milk
1 cup grated gruyere cheese (can be skipped for Vegan or lactose intolerant) (optional) or 1 cup swiss cheese (can be skipped for Vegan or lactose intolerant) (optional)
1/4 teaspoon hot pepper flakes, adjust to taste
flaked coconut, toasted

Steps:

Preheat oven to 400 degrees.
Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
Roast for 30 minutes turning after 15 minutes.
Heat remaining coconut oil in a large sauce pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
This is rib sticking thick so you can thin if desired with additional stock.
Mix in the cheese, let it melt and season with a good amount of salt and pepper.
Plate and top with toasted coconut.
Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.

Tips:

Choose the right cauliflower: Look for a cauliflower head that is firm and white, with no signs of bruising or blemishes.
Roast the cauliflower before adding it to the soup: This will help to caramelize the cauliflower and give it a deeper flavor.
Use a good quality coconut milk: This will make a big difference in the flavor of the soup.
Don't be afraid to experiment with different spices: This recipe is a great starting point, but you can add other spices to taste, such as cumin, coriander, or curry powder.
Serve the soup with a sprinkle of fresh herbs: This will add a pop of color and flavor to the soup.

Conclusion:

This roasted cauliflower, garlic, and coconut soup is a delicious and healthy way to warm up on a cold day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful soup, give this recipe a try.