Roasted Cauliflower soup

  • 1 large head of cauliflower , cut into bite-size florets (about 2 ½ pounds)
  • 2-3 large garlic cloves , peeled (I used 3)
  • 3 tablespoons olive oil , divided
  • 1 medium yellow onion , diced
  • 2 stalks celery , sliced or diced
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • 3 cups vegetable broth , low sodium (more if needed)
  • 1 bay leaf
  • 1 teaspoon liquid smoke (*optional)
  • 1 teaspoon salt , divided (more to taste)
  • Fresh cracked pepper , to taste
  • 1 cup canned lite coconut milk , shaken

Instructions

  • Preheat oven to 450° F (230° C). 
  • Place cauliflower florets and garlic cloves on a rimmed baking sheet. Drizzle with olive oil (about 1 ½ tablespoons) and lightly sprinkle with ½ teaspoon of salt and cracked pepper to taste. Combine together with your hands. Roast for 15-20 minutes until tender and lightly browned. Toss occasionally. (*Optional- reserve a few roasted pieces for soup topping)
  • In a large pot, heat remaining oil over medium heat and add onion and celery. Sauté until tender and lightly browned, about 5-6 minutes.
  • Add dried thyme and paprika. Sauté for 30-60 seconds until fragrant. 
  • Now add the roasted cauliflower, garlic cloves, broth, liquid smoke, bay leaf, salt, and pepper. Turn heat up to get broth boiling and then turn down to a gentle simmer. Cook for 8-10 minutes, then remove from heat and remove bay leaf. 
  • Now add the coconut milk. Using an immersion blender (or regular blender), blend until very creamy and smooth. (If the consistency is too thick for your taste, you can add a little vegetable broth to thin it out) Taste for seasoning and add more if needed.