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Cauliflower Soup with Caramelized Onions and Garlicky Croutons
Recipe Intro From elfoodielife

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

Silky smooth roasted cauliflower soup. Beautifully delicious with added bangs of flavour from some sweet caramelised onions and crunchy garlic croutons. -@elfoodielife

Recipe

Prep time 10mins
Cook time 45mins
Yield: Serves or Makes 3
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ingredients

  • 1 head cauliflower, chopped
  • Olive oil, as needed
  • Salt, to taste
  • Black pepper, to taste
  • 2 slices bread, cut into chunks
  • 1 teaspoon garlic powder
  • 1 onion, thinly sliced
  • 1/2 teaspoon granulated sugar
  • 1 cup vegetable stock
  • A small handful chopped chives

Method

  • Step 1

    Preheat the oven to 350ºF. Spread the cauliflower florets on a baking sheet. Drizzle with oil and season with salt and pepper. Roast for 20 minutes.

  • Step 2

    Toss the bread with olive oil, salt, black pepper and garlic powder. Lay out on a baking sheet and bake for 15 minutes, until browned and crisp.

  • Step 3

    Heat olive oil in a saucepan over medium-low heat. Add the onions and cook for 15 minutes, stirring occasionally to prevent burning. Lower the flame if needed. Once caramelized, set aside 3/4 of the onions.

  • Step 4

    Continue to cook the remaining onions. Add the sugar and caramelize. Once amber and caramelized, remove from pan into a bowl.

  • Step 5

    Add the roasted cauliflower to the saucepan, leaving a couple of florets aside for garnish, along with the 3/4 caramelized onion and vegetable stock. Bring to a boil and cook until cauliflower is soft. Puree with an immersion blender until smooth, adding water if you want a thinner soup. Adjust seasoning to taste.

  • Step 6

    Serve in bowls garnished with roasted cauliflower, caramelized onion, fresh chives, and croutons.

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