Roasted Cauliflower Soup with Mushrooms and Spinach

This hearty Roasted Cauliflower Soup recipe has everything you want in the winter months. It’s comforting and satisfying, while remaining plant-based, low-calorie, and high in fiber. Roasting and puréeing the cauliflower and rutabaga brings depth of flavor, and creaminess, without relying heavily on animal products. To keep it vegan, the small amount of butter in the recipe can be eliminated or swapped with a plant-based butter alternative.

Health Benefits of Cauliflower

Incorporating cauliflower into your meals can add a ton of health benefits while also being delicious. It contains antioxidants like sulforaphane, which may help reduce inflammation and lower the risk of chronic diseases. Some studies also suggest that compounds in cauliflower may have protective effects against certain types of cancer.

Roasted Cauliflower Soup with Baby Bella Mushrooms and Wilted Spinach Recipe

Ingredients

• 1 garlic head
• 2 tablespons olive oil
• 3 thyme sprigs
• 1 yellow onion
• 1 medium cauliflower head
• Salt and pepper to taste
• 1 rutabaga
• 4 cups hearty vegetable stock
• 3 cups water
• 2 tablespoons butter
• 1 tablespoon sherry
• Mushrooms (See below)
• Wilted spinach (See below)

Instructions

1. Heat oven to 375 degrees.
2. Remove loose peel from head of garlic and cut off the top. Place in a square of foil and drizzle with 1 tablespoon of olive oil and arrange 3 sprigs of thyme on top. Gather ends of foil over the top of the head of garlic and place in oven. Roast garlic for 1 hour.
3. Line a baking sheet with foil. Cut onion into quarters. Remove stem and leaves of cauliflower, cut into florets, and toss in large bowl with onion and 1 tablespoon of olive oil.
4. Arrange on prepared baking sheet, season with salt and pepper, and bake for 1 hour.
5. Line another baking sheet with foil. Remove the waxy outer layer of rutabaga and cut into 1-inch cubes. Toss with olive oil and spread on baking sheet. Season with salt and pepper and bake for 30 minutes. When rutabaga and cauliflower are done, then increase oven temperature to 400 degrees for the roasting of the mushrooms (see below).
6. In batches, put cauliflower, rutabaga and roasted garlic cloves in blender with stock and a total of 3 cups of water. When mixture is smooth, pour into a medium pot. Season with salt and pepper, add 2 tablespoon of butter and 1 tablespoon of sherry. Warm on low stirring occasionally to prevent sticking.

For the Mushrooms and Spinach 

Ingredients

• 10 oz baby bella mushrooms
• 1 tablespoon coconut aminos
• 1 tablespoon butter
• 1 bag baby spinach

Instructions

1. While soup warms, prepare mushrooms and spinach. Slice baby bella mushrooms and toss with 1 tablespoon olive oil, 1 tablespoon coconut aminos, 1 teaspoon thyme leaves, salt, and pepper. Roast on a baking sheet in 400-degree oven for 20 minutes.
2. In a skillet, melt 1 tablespoon of butter and add spinach. Season with salt and toss until spinach just begins to wilt.
3. To serve, pour soup into bowls. Float wilted spinach and mushrooms on top of soup in each bowl.

Story and Recipes by Kristen Palmer / Styling by Anna Franklin / Photography by Dave Bryce

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