Get the Recipe: Vegan Roasted Cauliflower Soup
A perfect roasted vegan cauliflower soup! Enjoy a bowl of deliciousness for dinner, featuring a savory, garlicky flavor and a hint of cheesiness. Creamy and smooth, you'll never be able to tell that this soup is completely dairy-free.
Ingredients
- 1 head cauliflower
- 1 large onion, chopped
- 2 cloves garlic
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 1 cup plant based milk
- 1/4 cup nutritional yeast
- 1 lemon, juice of
- 1 cup vegetable stock
- 1 cup green peas
Equipment
- 1 Conventional oven
- 1 Baking tray
- 1 Blender or food processor
Instructions
- Prepare the cauliflower. Remove the leaves and the stem, then chop it into medium-sized florets.1 head cauliflower
- Preheat the oven to 350 degrees F/180 degrees C and line a large baking tray with parchment paper.
- To the baking tray, add the cauliflower, onion, garlic, olive oil, onion powder, 1/2 tsp cumin, 1/2 tsp salt and pepper. Stir to combine, making sure all the vegetables are well-coated in the seasoning. Bake in the preheated oven for 20 minutes.1 large onion, 2 cloves garlic, 2 tbsp olive oil, 1/2 tsp cumin, 1 tsp salt, 1 tsp black pepper
- When ready, transfer the roasted vegetables to a blender or food processor, but save some of the cauliflower for garnishing. Add plant based milk, nutritional yeast, lemon juice, vegetable stock, and the rest of the salt and pepper. Blend until smooth.1 cup plant based milk, 1/4 cup nutritional yeast, 1 lemon, 1 cup vegetable stock
- Pour the soup into serving bowls, and add equal amounts of green peas to each one. Serve garnished with extra roasted cauliflower.1 cup green peas
Video
Notes
You can keep leftover vegan cauliflower soup in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove.
This is also a freezer-friendly soup. Store in ziplock bags or an airtight container, leaving some room for expansion. Allow to thaw fully in the fridge before reheating on the stove or in the microwave.
Calories: 176kcal, Carbohydrates: 21g, Protein: 7g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 946mg, Potassium: 683mg, Fiber: 7g, Sugar: 8g, Vitamin A: 415IU, Vitamin C: 101mg, Calcium: 139mg, Iron: 2mg