Roasted Cauliflower Soup

This creamy roasted cauliflower soup is warm, comforting, and infused with the aromatic flavors of garlic, thyme, and cumin. Perfect for any season!

What you Need

Roast cauliflower


Place cauliflower and garlic on a baking sheet. Drizzle with olive oil. Add salt and pepper to taste. Toss then roast for 15-20 minutes.

Saute aromatics


In a pot, heat oil. Saute onions and celery. Stir in thyme and cumin, and sauté for 30-60 seconds.

Add cauliflower


Add the roasted cauliflower, garlic cloves, broth, bay leaf, salt, and pepper. Bring the mixture to a boil, then simmer. Remove from heat.

Add coconut milk


Stir in the coconut milk. Blend until the soup is creamy and smooth. Adjust seasoning.



Serve in bowls topped with some baked cauliflower florets and more fresh thyme leaves.

- Use an immersion blender or regular blender to puree the soup and make it smooth, rich, and creamy. - Reserve a few roasted pieces of cauliflower florets for soup toppings.

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