Whole30 Creamy Roasted Vegetable Soup
In preparing for this round of Whole30, I knew that I needed something super easy and light for the early breakfasts before my son’s 7:30 am school bell. This smooth, nutritious, vegetable packed soup fits the bill exactly!
My 3rd whole30 is getting a little bit more preparation and planning than the first two rounds did. This time around, I know what my pitfalls and stumbling blocks are (mostly time and fatigue) so I’m planning accordingly. I wanted to build in a little more variety this time so I did some Pinterest research. One of the recipes I stumbled on was Golden Cauliflower Soup from the author of a cookbook that I like.
But reading her description , I knew that I would want a deeper, stronger flavor. When it comes to vegetables, nothing develops flavor like roasting! Plus, roasting the vegetables first made it easy to add this soup into my prep day plan. The vegetables roasted in the oven while the Breakfast Sausage patties browned on the stovetop, the Salsa Slow Cooker Chicken simmered away, and I prepped the pork tenderloin for the freezer.
And oh, the effort is worth it. I picked this recipe to grab for lunch during my meal prep and topped it with scallions and finely diced red onion. It’s is warm, creamy, filling, and just tastes like fall. This soup is super versatile and you could (and should!) adjust the vegetables around the cauliflower base. I think I might try a little pumpkin in my next batch!
- 2 medium (2-3 lbs) heads of cauliflower, cored
- 2 carrots
- 1 yellow onion
- 1 turnip
- 2 cloves garlic
- 4 cups beef broth
- 1 can coconut milk
- 1 tbsp cumin
- dash of nutmeg
- Salt and Pepper to taste
- 1 generous TBSP coconut oil
- drizzle of olive oi
- Preheat oven to 375 degrees
- Coarsely chop cauliflower, carrots, and turnip and spread evenly in an oven safe dish.
- Drizzle vegetables with olive oil, season with salt and pepper and roast until fork tender – about 45 minutes.
- Once vegetables are out of the over, heat coconut oil over medium heat in a deep soup pot (you want high sides for the immersion blender).
- Dice onion and garlic and add to pot. Cook until softened and onions are translucent.
- Add roasted vegetables to pot and combine well.
- Add beef broth, nutmeg and cumin, bringing to a gentle simmer.
- Using an immersion blender, blend soup until smooth adding up to 1/2 cup of water if soup is too thick.
- Adjust salt and pepper to taste and stir in coconut milk.
- I garnish with finely diced red onion and scallion. A little bit of freshness really lifts this soup to the next level!
Looks delish and so easy. I might use vegetable broth instead to keep it vegetarian (even though I’m not a vegetarian, but have friends who are that I’d share it with). Do you think it will affect the taste?
A high quality vegetable broth shouldn’t impact the taste. You might want to adjust the seasoning a tad – I might add a bit of extra cumin and salt. I use chicken broth because I have TONS in my freezer from when I roast whole chickens 😉
Yummy, I am going to try this one!
You’ll have to let me know what you think. It’s absolutely one of my favorites.
I’m actually going to adapt this a little bit to try some pumpkin soup. Will let you know how it turns out!
oh, definitely do! I have a slightly different pumpkin version but I’d bet it would be delicious in this soup too!
Does this recipe serve 2 or 4 people?
For our family, 4 + leftovers although we normally eat it with something else.
I never comment on recipes I pull up but this one merits being the exception. Absolutely delicious. Only thing I changed was the amount of nutmeg added(1tbs). Also, I don’t have an immersion blender so I used the regular blender. I poured the veggies and broth in hot, but removed the mid cap to avoid issues with stirring up hot liquid, and covered it lightly with a kitchen towel.
Thanks for such a healthy, warming and comforting recipe.
Thank you, Kathy! It is a serious family favorite for us!