YIELD: 4 to 6 servings | PREP TIME: 15 minutes | STOVETOP: about 45 minutes
• 1 head cauliflower (about 2 pounds (907 g)), cut into thick slices (no need to core it)
• 1 large onion, cut into thick slices
• 2 tablespoons (30 ml) melted ghee or avocado oil
• 3 tablespoons (45 ml) pine nuts
• 1 quart Chicken Broth (here ), plus more if needed
• 1 teaspoon (5 ml) salt
• ¼ teaspoon ground black pepper
• 2 tablespoons (30 ml) fresh lime juice
• Grated zest of 1 lime
01 Preheat the oven to 450°F (230°C).
02 On a rimmed baking sheet, toss the cauliflower and onion with the melted ghee. Roast for 30 to 35 minutes, until caramelized, turning the vegetables halfway through cooking.
03 While the veggies are roasting, toast the pine nuts in a small dry skillet over medium-low heat for 3 to 5 minutes, stirring often. They will start to release their oils and then start to brown. When they start to brown, remove them from the pan and set aside.
04 Transfer the roasted vegetables to a large pot and add just enough broth to cover the vegetables. Pour a small amount of broth onto the roasting pan and scrape with a spatula to release any stuck-on bits. Add that liquid to the pot as well. Bring to a simmer and cook for 10 to 15 minutes, until the cauliflower is very soft.
05 Puree the soup in batches in a blender or use an immersion blender. Add more broth as needed to obtain the desired consistency.
06 Add the salt and pepper, then taste for seasoning, adding more if desired.
07 Before serving, add the lime juice and garnish with the lime zest and toasted pine nuts.
AIP Modification: Use avocado oil instead of ghee and omit the pine nuts and black pepper.
Nut-Free Modification: Omit the pine nuts.
Roasted cauliflower soup gets its nutty depth from a hot 450F oven, not from cream. Cauliflower and onion caramelize on the sheet pan before meeting broth, and the drippings deglazed from the pan go straight into the pot. Finished with lime juice and toasted pine nuts, it is a velvety bowl that tastes far richer than it is.
Pro Tips
Roast the cauliflower until genuinely caramelized at the edges. Pale roasted cauliflower gives a pale, flat soup — the browning is where the flavor lives.
Pour a little broth onto the hot roasting pan and scrape up the stuck-on bits before adding it to the pot. That is free flavor.
Toast the pine nuts in a dry skillet and pull them the second they start to brown; they finish darkening in the residual heat.
Add the lime juice only after pureeing and off the heat, so it stays bright and fresh against the roasted sweetness.
Frequently Asked Questions
How many servings does this roasted cauliflower soup make?
About 4 to 6 servings, ready in roughly an hour including roasting time.
Can I make this soup nut-free?
Yes — simply omit the pine nuts. The lime zest garnish keeps the finish bright even without the nutty crunch.
Is this soup AIP-friendly?
With two swaps it is: use avocado oil instead of ghee, and omit the pine nuts and black pepper as the recipe notes direct.
Can I freeze roasted cauliflower soup?
Yes, it freezes for up to 3 months. Reheat gently and add the lime juice and fresh garnish only when serving.
1headcauliflower (about 2 pounds), cut into thick slices (no need to core it)
1largeonion, cut into thick slices
2tbspmelted ghee or avocado oil
3tbsppine nuts
1quartChicken Broth (here ), plus more if needed
1tspsalt
¼tspground black pepper
2tbspfresh lime juice
01Preheat the oven to 450°F.
02On a rimmed baking sheet, toss the cauliflower and onion with the melted ghee. Roast for 30 to 35 minutes, until caramelized, turning the vegetables halfway through cooking.
03While the veggies are roasting, toast the pine nuts in a small dry skillet over medium-low heat for 3 to 5 minutes, stirring often. They will start to release their oils and then start to brown. When they start to brown, remove them from the pan and set aside.
04Transfer the roasted vegetables to a large pot and add just enough broth to cover the vegetables. Pour a small amount of broth onto the roasting pan and scrape with a spatula to release any stuck-on bits. Add that liquid to the pot as well. Bring to a simmer and cook for 10 to 15 minutes, until the cauliflower is very soft.
05Puree the soup in batches in a blender or use an immersion blender. Add more broth as needed to obtain the desired consistency.
06Add the salt and pepper, then taste for seasoning, adding more if desired.
07Before serving, add the lime juice and garnish with the lime zest and toasted pine nuts.
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