Description
This cozy soup brings together sweet roasted cauliflower and hearty mushrooms in a smooth, creamy blend. The cauliflower turns golden-brown and crispy in the oven, while mushrooms add a rich, earthy taste. Made even better with coconut milk, it’s like a warm hug in a bowl.
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1 pound (450 g) mushrooms, cleaned and sliced
- 1 leek, sliced and rinsed thoroughly
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 cup (240 ml) coconut milk
- 4 cups (960 ml) vegetable broth
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions
1. Roast the Cauliflower:
Preheat your oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt. Roast for 25–30 minutes, turning halfway, until deeply golden and caramelized.
2. Sauté the Leeks and Mushrooms:
In a large pot, heat the remaining olive oil over medium heat. Add the sliced leeks and cook for 2–3 minutes until softened. Stir in the mushrooms and cook for 8–10 minutes until tender and most of their moisture has evaporated. Add the minced garlic and thyme, cooking for another 2–3 minutes until fragrant.
3. Blend the Soup:
Add the roasted cauliflower to the pot with the sautéed vegetables. Pour in the vegetable broth and bring to a gentle simmer. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a countertop blender in batches.
4. Add Coconut Milk and Finish:
Return the blended soup to the pot (if needed) and stir in the coconut milk. Simmer for 2–3 minutes to warm through and let the flavors meld. Season with salt and pepper to taste, and serve hot. Garnish with a drizzle of olive oil, fresh thyme, or croutons if desired.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: vegetarian
Nutrition
- Serving Size: 4
- Calories: 355 kcal
- Fat: 26.2 g
- Carbohydrates: 25.3 g
- Fiber: 7.1 g
- Protein: 10.6 g