Roasted Cauliflower Thyme Soup
Roasted cauliflower and veggies are pureed into a nutritious and satisfying vegan soup!
Servings: 6 -8
Ingredients
- 1 head cauliflower roughly chopped
- 3 celery ribs cut into 1" pieces
- 3 carrots peeled and cut into 1/2" pieces
- 1 yellow onion chopped into 1" pieces
- 2 jalapenos chopped into 1" pieces*
- 4 garlic cloves whole & peeled
- 1 t kosher salt
- 1/2 t freshly ground black pepper
- 2 T olive oil
- 8-10 cups vegetable broth
- 1 T fresh thyme roughly chopped
- salt & pepper to taste
Instructions
- Preheat oven to 425 degrees
- Place the chopped cauliflower, celery, carrots, onion, jalapeno, and garlic on a large sheet pan. Sprinkle salt & pepper over the veggies. Add the olive oil. Toss to combine.
- Roast in the oven for 25 to 30 minutes or until veggies are softened and some of the cauliflower florets start to brown.
- Place the roasted veggies in a large pot on the stove. Add enough vegetable broth to cover the veggies in the pot. Add the fresh thyme. Cook on medium-high heat until the mixture starts to boil.
- Remove from heat, and blend with an immersion blender or in a blender.
- Add salt and pepper to taste.
- Serve & enjoy!
Notes
* Remove the seeds and membranes for less spice. Leave in the membranes & some seeds (to taste) for more heat.
Recipe Adapted From: Zuzka Light