Creamy Roasted Cauliflower Soup with Herb Popcorn Recipe
This Creamy Cauliflower Soup with Herb Popcorn is a comforting, healthy, and flavorful dish perfect for any season. Roasting the cauliflower and garlic enhances their natural sweetness, while blending with soaked cashews creates a rich, velvety texture without dairy. Topped with crunchy herb popcorn, this soup offers a delightful contrast in textures and a unique twist that will impress your guests or cozy up your family dinners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting (oven) and Stovetop (sautéing and simmering)
- Cuisine: American
- Diet: Vegetarian
Ingredients
Soup Ingredients
- 1 large head of cauliflower (about 2 1/2 pounds once cored)
- 4 tablespoons olive oil, divided
- 4 cloves of garlic, peeled & cut in half
- 3/4 teaspoon fine salt
- 1/2 cup diced onion
- 1/3 cup diced celery
- 3/4 cup raw cashews + 1/4 teaspoon salt, soaked in 1/2 cup filtered water for 8 hours
- 5 cups vegetable broth
- 1/4 teaspoon black pepper
Topping
- Quinn Popcorn for topping (available at Target or Whole Foods)
Instructions
- Roast Cauliflower and Garlic: Preheat your oven to 400°F (200°C). Cut the cauliflower into small florets and place them in a large bowl along with the halved garlic cloves. Drizzle with 3 tablespoons of olive oil and sprinkle with 3/4 teaspoon of fine salt. Stir everything to coat evenly, then spread the mixture onto two large sheet pans in a single layer. Roast in the oven for 25 to 30 minutes, or until the cauliflower is lightly browned and tender.
- Sauté Vegetables: While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a medium-sized stock pot over medium heat. Add the diced onions and celery, cooking and stirring occasionally for about 5 minutes until they become translucent and fragrant.
- Add Cashews and Broth: Add the soaked cashews along with the soaking water to the pot, then pour in the vegetable broth. Bring this mixture to a gentle simmer to combine the flavors and soften the cashews.
- Combine and Simmer: Once the cauliflower and garlic are finished roasting, carefully transfer them into the stock pot. Let all the ingredients simmer together for an additional 5 minutes to meld the flavors.
- Blend the Soup: Carefully ladle the soup into a blender in batches, blending each until completely smooth and creamy. Return the blended soup to the pot if desired to warm through before serving.
- Garnish and Serve: Ladle the creamy cauliflower soup into bowls and top each serving with a generous handful of Quinn Popcorn for added crunch and a burst of herb flavor. Serve immediately and enjoy!
Notes
- Soaking cashews for at least 8 hours is essential to achieve a smooth, creamy texture when blended.
- If you prefer a thinner soup, add more vegetable broth or water when blending.
- You can substitute Quinn Popcorn with any lightly salted or herb-flavored popcorn if unavailable.
- For a richer flavor, drizzle a little additional olive oil or a sprinkle of fresh herbs before serving.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.