Roasted Cauliflower Soup

Roasted Cauliflower Soup 🌱 By @Dr.vegan Ingredients 1 large head of cauliflower cut into florets (reserve a handful for garnish) 2 medium potatoes peeled and diced 1 large onion quartered 1 whole garlic bulb 2 tbsp olive oil Salt and black pepper to taste 2 cups vegetable broth add more if desired 1 cup oat cream or any plant-based cream For Serving: Reserved roasted cauliflower florets Extra oat cream Chili oil Fresh herbs e.g., parsley or chives Instructions Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare the Vegetables: Arrange cauliflower florets (reserve a handful for garnish), diced potatoes, and quartered onion on a large baking tray. Cut the top off the garlic bulb and add it to the tray. Season and Roast: Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 30-40 minutes or until tender and lightly browned. Roast the Garnish Florets: In the last 10 minutes, place reserved cauliflower florets on a small tray. Drizzle with olive oil, season, and roast until crispy. Blend the Soup: Squeeze roasted garlic cloves out of their skins and discard skins. Transfer roasted veggies and garlic to a blender with 2 cups vegetable broth; blend until smooth, adding more broth if needed. Heat the Soup: Pour the soup into a large pot, stir in oat cream, and heat over medium until warmed. Adjust seasoning to taste. Serve: Ladle soup into bowls, garnish with crispy cauliflower, a drizzle of extra oat cream, chili oil, and fresh herbs.