Creamy Roasted Cauliflower Soup

This version of the classic cauliflower soup is pure comfort in a bowl and not to mention, vegan and gluten free. You can serve this alongside your favorite salad or have it as a quick hunger fix. We love a healthy, easy meal.
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Course Soup
Cuisine Mediterranean


  • 1 - 2 lbs head organic cauliflower cut into florets (6 cups)
  • 2 medium organic russet potatoes peeled and cubed (2 cups)
  • 1 cup chopped organic sweet onion
  • 4 cloves garlic
  • 3 - 4 tbsp white wine vinegar
  • 4 cups low-sodium vegetable broth
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp cayenne pepper
  • Chopped fresh herbs, such as parsley, thyme, or basil
  • Freshly ground black pepper, to taste


  • Preheat the oven to 450°F. Line two 15x10-inch baking pans with foil. Spread cauliflower, potatoes, onion, and garlic evenly in pans. Sprinkle 2 tablespoons of the vinegar and 2 tablespoons of water. Roast 25 to 30 minutes or until vegetables are tender and browned.
  • Set aside 2 cups of the roasted vegetables for garnish. Transfer the remaining vegetables to a large pot. Add broth and 3 cups of water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes to blend flavors. Using an immersion blender, blend soup. (Or carefully transfer in batches to a blender. Cover and blend.) Stir in the remaining 1 to 2 tablespoons of vinegar, the nutmeg, and cayenne.
  • Serve soup topped with reserved vegetables, herbs, and black pepper.
Keyword appetizer, soup
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