Edamame Cauliflower Soup
A creamy, protein-packed, and fiber-rich soup featuring roasted green cauliflower and tender edamame. Quick to prepare, vegan, and freezer-friendly, it’s perfect for a cozy dinner or meal prep. Garnished with reserved veggies and chives for added texture and color.
Equipment
- 1 large baking sheet
- 1 large saucepan
- 1 blender or immersion blender
- 1 cutting board
- 1 knife
- Measuring Spoons
Ingredients
- 1 head green cauliflower ≈2 pounds, trimmed and cut into florets
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- 1 small white onion roughly chopped
- 1 garlic clove minced
- 12 ounces frozen shelled edamame reserve 1/4 cup for garnish
- 4 cups water
- 1 tablespoon minced fresh chives
- ½ cup roasted cauliflower reserved for garnish
Instructions
- Prepare and Preheat the Oven: Begin by preheating your oven to 375°F (190°C). While the oven warms, trim the green cauliflower by removing the thick stem and any discolored outer leaves. Break the cauliflower into evenly sized florets, roughly 1 to 2 inches each, so they roast uniformly. This step ensures a tender yet slightly caramelized texture in the final soup.
- Season and Roast the Cauliflower: Place the cauliflower florets in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss gently until each floret is lightly coated in oil and seasoning. Spread the florets in a single layer on a baking sheet, ensuring they aren’t crowded. Roast for 25–30 minutes, flipping once halfway through, until the cauliflower is tender and golden brown at the edges. Roasting enhances the natural sweetness and develops a rich, nutty flavor that adds depth to the soup.
- Prepare the Aromatics: While the cauliflower roasts, place a large saucepan over medium heat and add the remaining 1 tablespoon of olive oil. Once warm, add the roughly chopped white onion and sauté for about 5 minutes. Stir occasionally until the onions become translucent and fragrant. Add the minced garlic along with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, cooking for an additional 3 minutes. This gentle cooking releases the aromatic flavors, forming a savory base for the soup.
- Combine Soup Ingredients: Add the frozen shelled edamame to the saucepan, reserving 1/4 cup for garnish later. Then, pour in 4 cups of water and carefully add the roasted cauliflower, reserving 1/2 cup of the florets for garnish. Stir the mixture to combine all ingredients evenly. Bring the soup to a gentle simmer over medium heat and let it cook for 10 minutes. This allows the flavors to meld and the edamame to cook through, creating a soft, creamy texture when blended.
- Puree the Soup: Carefully transfer the soup to a blender in batches to avoid splashing and overfilling. Blend each batch until completely smooth and creamy. If using an immersion blender, blend directly in the saucepan, moving slowly to ensure a uniform texture. Taste the soup and adjust seasoning with additional salt or pepper if needed. The pureeing step transforms the roasted cauliflower and edamame into a silky, velvety base while preserving the vibrant green color.
- Reheat and Finish: Return the blended soup to the saucepan over low heat to reheat gently, stirring occasionally. Avoid boiling to preserve the delicate flavors.
- Garnish and Serve: Divide the soup evenly into bowls. Top each serving with the reserved roasted cauliflower florets, reserved edamame, and a sprinkle of fresh minced chives. The garnishes add texture, color, and visual appeal, making the soup feel restaurant-quality while remaining wholesome and satisfying.
- Optional Tips for Extra Flavor: For added richness, drizzle a tiny amount of extra virgin olive oil over the soup just before serving. You can also add a squeeze of fresh lemon juice to brighten the flavors, or a pinch of smoked paprika for a subtle depth.
- Storage and Meal Prep Notes: Allow any leftover soup to cool completely before transferring to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat gently on the stovetop or in the microwave, stirring occasionally to restore its smooth texture.
Notes
- For the best flavor, always roast the cauliflower until it develops golden brown edges; this brings out natural sweetness and deepens the soup’s overall taste.
- Use fresh garlic and onions instead of pre-minced for a brighter, more aromatic base.
- Frozen edamame works perfectly for convenience, but make sure it’s fully thawed or cooked before blending to achieve a smooth texture.
- Adjust the soup’s thickness by adding more or less water depending on your preference. A thicker soup feels hearty, while a lighter version is perfect as a starter.
- Garnishing with reserved florets, edamame, and chives adds color, texture, and visual appeal that makes the dish feel more gourmet.
