Description
A creamy and flavorful soup featuring roasted corn and cauliflower blended with coconut milk and vegetable broth, seasoned with Italian herbs and spices for a comforting, dairy-free dish perfect for any season.
Ingredients
Scale
Vegetables
- 4-5 cobs of corn (husked, kernels removed from cob)
- 1 cauliflower (cut into small florets)
Seasonings and Oils
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt & pepper (to taste)
Liquids
- 1 (13.5 ounce) can coconut milk (full fat, room temperature)
- 2 cups vegetable broth + extra if needed
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and position the rack in the top third of the oven to ensure even roasting of the vegetables.
- Prepare the vegetables: Spread the corn kernels and cauliflower florets on a large baking sheet. Toss them thoroughly with olive oil, balsamic vinegar, Italian seasoning, garlic powder, onion powder, and a generous amount of salt and pepper to season evenly.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast the corn and cauliflower for 30 minutes until tender and slightly caramelized, which will enhance their natural sweetness and flavor.
- Prepare the coconut milk: Shake the can of coconut milk well before opening. Pour it into a measuring cup to make it easier to add to the blender in the next step.
- Blend the soup base: Once the veggies are roasted, divide them into two portions. Add half of the roasted vegetables into a blender along with half of the coconut milk and half of the vegetable broth. Blend until completely smooth, then pour the blended mixture into a pot. Repeat this process with the remaining vegetables, coconut milk, and broth.
- Heat and adjust consistency: Warm the blended soup over medium heat on the stovetop. Add extra vegetable broth or water as needed to reach your desired soup consistency. Taste and adjust salt, pepper, or seasonings as necessary before serving.
Notes
- Roasting the vegetables before blending boosts the soup’s flavor with caramelization.
- Use full-fat coconut milk for a rich and creamy texture.
- Adjust seasoning gradually, especially salt, to suit your taste.
- The soup can be thinned or thickened by adding broth or letting it reduce on the stove.
- This soup is naturally dairy-free and vegan.
