Roasted Cauliflower Soup with Sage Chili Oil
This creamy roasted cauliflower soup with sage chili oil is the ultimate cozy fall dish. Packed with flavor, it's vegan, gluten-free, and perfect for a warming, healthy meal.
Ingredients
- 1 head of cauliflower
- 1 head of garlic
- 1 onion
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- ½ tsp ground turmeric
- 1-1.2 liters 4-5 cups vegetable broth (or water)
- 1-2 tbsp olive oil
Sage Chili Oil:
- 6-7 sage leaves
- 2 red chili peppers
- 30-45 ml 2-3 tbsp oil (olive oil or any neutral oil)
Instructions
Roast the vegetables:
- Preheat your oven to 190°C (375°F).
- Separate the cauliflower into florets, cutting any large florets into smaller pieces.
- Peel and quarter the onion.
- Place the cauliflower and onion on a baking tray, drizzle with 1-2 tbsp of olive oil, and sprinkle with ground cumin, cayenne pepper, and turmeric. Toss to coat the vegetables evenly in the oil and spices.
- Cut off the top of the garlic head, drizzle with olive oil, and wrap it in aluminum foil.
- Place the garlic on the tray with the cauliflower and roast everything in the oven for 30 minutes or until golden brown and tender.
Blend the soup:
- Once roasted, transfer the cauliflower, onion, and roasted garlic (squeeze the soft garlic cloves out of their skins) to a large pot if using a hand blender. If using a stand blender, let the vegetables cool slightly and add them to the blender jar.
- Add 1 liter (4 cups) of vegetable broth, and blend until smooth and creamy. If the soup is too thick, add the remaining broth (up to 1.2 liters / 5 cups) until the desired consistency is reached. Season with salt and pepper to taste.
Prepare the Sage Chili Oil:
- Finely dice the chili peppers and place them in a small heatproof bowl along with the sage leaves and a pinch of salt.
- Heat the oil in a small pan over medium heat until hot, then carefully pour the hot oil over the chili peppers and sage. Let it sizzle for a minute to infuse the oil.
Serve:
- Ladle the creamy roasted cauliflower soup into bowls, drizzle with the sage chili oil, and serve hot.
- Pair with croutons or toasted sourdough drizzled with olive oil for an extra crunch.
Nutrition
Calories: 168kcalCarbohydrates: 16gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gSodium: 1041mgPotassium: 571mgFiber: 4gSugar: 7gVitamin A: 958IUVitamin C: 104mgCalcium: 49mgIron: 1mg
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