EASY ROASTED CAULIFLOWER SOUP (WFPB)
This creamy roasted cauliflower soup is delicious! Roasted veggies add depth, and warm spices make it cozy. It's Vegan, WFPB, flavorful, and easy to make. A perfect lunch or light dinner.
Ingredients
- 1 head cauliflower (large head about 2 pounds or 900g, cut into bite-sized pieces
- 1 onion (large, peeled and quartered)
- 5-6 garlic cloves (whole, peeled)
- 3 potatoes (large, peeled and diced)
- 4 cups vegetable broth (32 oz or 946 ml low-sodium)
- 2 Tbsp coconut aminos
- 1 cup almond milk (240 ml unsweetened almond milk. Or any plant-based milk)
- ½ tsp ground cumin
- ½ tsp ground nutmeg
- Salt and pepper to taste
- 1 Tbsp lemon juice (1 to 2 Tbsp)
- Fresh parsley or chives for garnish (optional)
Instructions
- Begin by preparing your vegetables - wash and cut the cauliflower into florets and then into bite-sized pieces; peel and quarter the onion, and peel the garlic cloves. Also, peel and dice the potatoes, setting everything up for a seamless cooking process.
- Preheat your oven to 425°F (220°C). Place the cauliflower florets, quartered onion, and whole peeled garlic cloves on a baking sheet lined with parchment paper. Season with salt and pepper, and toss to ensure even coating.
- Roast the vegetables for 20-25 minutes (tossing halfway) or until the cauliflower is tender and slightly browned and the onion and garlic are soft. Remove some florets for garnish after they are roasted (optional).
- While the vegetables are roasting, place the diced potatoes in a large pot. Add the vegetable broth, coconut aminos, and salt, bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, until the potatoes are soft.
- Add the roasted cauliflower (except the reserved roasted florets for garnish), onion, and garlic to the pot with the potatoes*. Stir in ground cumin, ground nutmeg, and additional salt and pepper to taste. Simmer for 5 to 10 minutes or until all the vegetables are very soft.
- Puree the soup using an immersion blender until smooth and creamy. Alternatively, carefully transfer the soup to a blender (that is safe for hot food) in batches and blend until smooth.
- Return the soup to the pot (if using a blender), stir in the almond milk, and heat over medium heat until warm. Before serving, adjust the seasoning if necessary, and stir in the lemon juice.
- Serve the soup hot, garnished with the reserved roasted cauliflower florets and fresh parsley or chives if desired.
Notes
- * You can add some water if you like a less thick soup or need to cover the veggies.
- Roasting Vegetables: Roasting the cauliflower, onion, and garlic enhances their natural sweetness and adds depth to the soup's flavor. Be careful not to burn the garlic, as it can become bitter (you can remove it from the baking sheet before the rest of the veggies).
- Blending the Soup: For a smoother texture, blend the soup thoroughly. If you prefer a chunkier soup, blend it less. Be cautious when blending hot liquids; allow steam to escape and blend in batches if using a standard blender.
- Adjusting Consistency: The thickness of the soup can vary based on the size of the vegetables used. If the soup is too thick after blending, you can thin it with additional almond milk or vegetable broth. To thicken the soup, stir in a slurry made from a tablespoon of cornstarch or arrowroot powder with cold water. Alternatively, blend in cooked white beans like cannellini or navy for added thickness and protein without altering the flavor. Also, you can let it simmer for a longer time.
- Seasoning: Season the soup generously, as the flavors can be muted after blending. Taste and adjust the seasoning with salt, pepper, and nutmeg before serving.
- Storage: This soup can be stored in the refrigerator for 3-4 days. It can also be frozen for up to a month. You may need to add a little water or vegetable broth to adjust the consistency when reheating.
- Customization: Customize the soup with your favorite herbs or spices. For example, adding thyme or rosemary can create a different flavor profile. If serving someone with nut allergies, replace the almond milk with a suitable non-dairy alternative like oat or soy milk.