This quick and easy 30 Minute Roasted Cauliflower Soup is the perfect healthy dinner your family will love!
Hey! My name is Deb and I blog at Bowl Me Over. Thank you Jenny for the opportunity to guest post today! So let me start by telling you a little bit about me. Why Bowl Me Over? Because a lot of the things I make end up in a bowl, hence the name! ???? I live in the sunny Central Valley of California. While you may be digging out from the snow we are enjoying cool days and some winter rain before the big heat of the summer.
Of course I serve up great soups & stews on the blog, but bowls are so delicious too. You can also find meals like my Teriyaki Chicken Bowl or my California Caprese Bowl, YUM! So much food, so little time!
The inspiration for this meal came from the market. Here in the valley we have amazing produce and a year-round farmers market. This week there was super sweet citrus, beautiful kale and chard and cauliflower. Since cauliflower is in season right now and at it's peak of flavor, 30 Minute Roasted Cauliflower Soup is definitely the meal I wanted to share today!
It's an easy soup too and only takes 30 minutes to make!
Things I love about this 30 Minute Roasted Cauliflower Soup:
- It's super creamy, without adding cream!
- Healthy because it's full of great vegetables.
- 30 minutes to make means a great weeknight meal!
- Silky and savory it's a lovely soup your whole family will enjoy!
Ok, are you ready to get started? This 30 Minute Roasted Cauliflower Soup is souper easy and souper good!
Start by cranking up the oven. Preheat it to 450. While it is preheating, clean the cauliflower. Remove the green leaves and break it into uniform sized pieces. Also remove the skin from the parsnips and slice them into large chunks. You want both vegetables to be about the same size so they cook uniformly. Put the vegetables on a cookie sheet, sprinkle with olive oil, salt and pepper. Into the oven they go. Roast for 10 minutes, then remove, flip the vegetables and return to the oven for another 10 minutes.
When they are done, the vegetables will be tender and golden brown.
While the vegetables are roasting, dice the onions and potatoes. Cut the potatoes into small cubes (about 1 inch) that way they will cook quickly. I recommend using yukon gold potatoes (when cooked they have a nice creamy texture). Add the onions and potatoes to a large stock pot with olive oil and sauté for about five minutes. Add the spices and the minced garlic & saute for another minute, then add about half of the stock. Increase the heat to high, cover tightly and cook until the potatoes are tender.
Using a blender puree the potatoes until they are creamy and smooth. Do the same with the vegetables when they come out of the oven. Add the remaining chicken stock to the blender when you whirl up the vegetables.
Add both pureed potatoes and vegetables to a stock pot, stir well to combine. Adjust to taste with salt & pepper.
30 Minute Creamy Roasted Cauliflower Soup
Ingredients
- 1 head cauliflower
- 2 parsnips peeled
- 1 sweet yellow onion peeled and chopped
- 3 yukon gold potatoes
- 1 clove garlic minced
- 4 cups chicken or vegetable stock
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp tumeric
- pinch red pepper flakes
Instructions
- Preheat the oven to 450 degrees.
- While it is preheating, clean the cauliflower. Remove the green leaves and break it into uniform sized pieces. Also remove the skin from the parsnips and slice into large chunks. You want both vegetables to be about the same size so they cook uniformly. Put the vegetables on a cookie sheet, sprinkle with olive oil, salt and pepper. Into the oven they go. Roast for 10 minutes, then remove, flip the vegetables over and return them to the oven for another 10 minutes.
- While the vegetables are roasting, dice the onions and potatoes. Cut the potatoes into small cubes (about 1 inch) because that way they will cook quickly. With this soup I recommend using yukon gold potatoes. When cooked they have a nice creamy texture. Add the onions and potatoes to a large stock pot with olive oil and sauté for about five minutes. Add the remaining salt & pepper, red pepper flakes and turmeric. Add the minced garlic also & saute for another minute, then add about half of the stock. Increase the heat to high, cover tightly and cook until the potatoes are tender.
- Using a blender puree the potatoes until they are creamy and smooth. Do the same with the vegetables when they come out of the oven. Add the remaining chicken stock to the blender when you whirl up the vegetables.
- Serve topped with a swirl of creme fresh and roasted cauliflower.
If you save out some of the cauliflower you can use it to garnish your soup. I've also garnished it with bacon (YUM!) and my favorite? Popcorn! Toss a handful of popcorn on the top of the soup and it gives it a really nice texture. (Your kids will think that's cool and forget that this meal is good for them!)
You will really enjoy this 30 Minute Roasted Cauliflower Soup. It's creamy - without adding cream (though a swirl of creme fresh is quite tasty too!) and super savory. Healthy because it's packed with vegetables, though your kids will never know it (and they will love it topped with popcorn!). In addition to the beautiful color turmeric adds a great earthy flavor and is packed with antioxidants (bonus!!). And only takes 30 minutes to make! It's an easy weeknight meal - YUM!
2pots2cook
Inviting idea ! Thank you so much !
Danielle
I love this! This is the first time I've been to this site, and I absolutely love the idea of meals in a bowl. Sometimes, especially after a long day at work, it is so great to have an easy, delicious meal to throw together. Only having to make 1 "dish" is a savior.