This refreshingly light soup goes well with many dishes. Cauliflower is available year-round, so you can turn to this recipe whenever you need a light-colored soup to accent a meal.
- 1 large cauliflower cut into small florets
- 1 onion diced
- 1 small celery root peeled and diced
- 1 small turnip peeled and diced
- 1 stalk celery diced
- 1 shallot diced
- 1 clove garlic chopped
- 1/4 teaspoon red pepper flakes (omit for Nightshade Free)
- 5 cups vegetable broth (choose mushroom free broth if needed)
- 1 cup unsweetened soymilk
- Ground nutmeg for garnish
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Put 1/2 cup of the cauliflower florets on the lined baking sheet and roast for 40 to 45 minutes, until lightly browned.
- Put the remaining cauliflower, onion, celery root, turnip, celery, shallot, garlic, red pepper flakes, and 1/4 cup of the broth in a large pot over medium-low heat. Cook, stirring occasionally, for 10 minutes. Do not allow the bottom of the pot to brown. Stir in the remaining 4 3/4 cups of broth and the soymilk. Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium and cook, stirring occasionally, for 15 minutes. Transfer to a blender and process on high speed until smooth. You may need to process the soup in batches depending on the size of your blender. Serve hot, garnished with the roasted cauliflower and nutmeg.
- Stored in a sealed container in the refrigerator, Creamy Cauliflower Soup will keep for 3 days. Reheat and garnish just before serving.