Meatless Monday – Roasted Shrimp and Cauliflower Soup

Jan 2013
Winter calls for warm comforting soups; a flavorful roasted shrimp and cauliflower combination is perfect for this Meatless Monday.
roasted shrimp and cauliflower soup

As cold weather is gripping most of the country, this warm and nutritious bowl of YUM is sure to take the chill from your bones. Add a little green kale pesto to the top and you’re good to go!
roasted shrimp and cauliflower soup


3/4 lb of medium shrimp
1 medium cauliflower
1 sweet onion
1 clove garlic
1 medium potato-chopped small
1teaspoon salt
Freshly ground pepper
3 cups vegetable stock
3/4 c unsweetened coconut milk
Smoked paprika (regular paprika is fine, but the smoked variety lends a deep flavor)
1 t fresh thyme leaves plus a few stems for garnish
Olive oil
Kale Pesto

1/4 c toasted pine nuts
1clove garlic
3T Parmesan cheese
Salt to taste
1 c torn kale leaves
1/4 c good olive oil
  • Preheat oven to 400 degrees. Clean and devein shrimp (tails off). Toss shrimp with 1T. Olive oil, sprinkle with salt and pepper. Roast in shallow pan for 8 minutes until pink and cooked through and allow to cool.
  • Cut the heads and a bit of stalk off of the cauliflower. Separate the cauliflower into small florets. Toss with 1 1/2 T olive oil and sprinkle with salt and pepper. Adjust oven temp to 375 and roast until edges are golden (tossing once) about 25-30 minutes.
  • In frying pan cook chopped onion and garlic in 1T olive oil until onion is translucent. Add potato and chopped thyme and coat.
  • Transfer the cauliflower, onion, stock and coconut milk into stock pot and cook until potatoes are done, about 10 minutes.
  • Let cool slightly. Purée the soup in a blender-being careful to allow steam to escape if the soup is still hot.
  • Chop shrimp, and keep warm. Serve soup, garnishing with a hefty serving of shrimp if this is your main course. Top with a small dollop of pesto and sprinkling of smoked paprika. Finish with thyme sprigs
roasted shrimp and cauliflower soup