Roasted Cauliflower Soup

Try this delicious cauliflower soup on a crisp autumn evening or enjoy chilled on a cool summer day!

  • Preheat oven to 450°F
  • Remove the leaves from 1 head cauliflower and break up the head into florets.
  • Toss them with 2 Tbsp olive oil, 2 tsp red pepper flakes, and 2 tsp salt.
  • Roast for 30 minutes, stirring occasionally.
  • Sauté 1 small onion, 2 chopped carrots, and 2 chopped celery stalks in 1 ½ Tbsp ghee or butter for 10 minutes.
  • Add 4 cups chicken of vegetable broth and simmer for another 10 minutes.
  • Remove from heat, add roasted cauliflower and puree until smooth either with an immersion blender or in a standing blender.

This recipe is fantastic plain or with kimchee, croutons, or peas added in.

Check out other recipes here on the blog! Have some you’d like to share? Tell us here!