Vegan Roasted Cauliflower Soup is a delightful and nourishing dish that brings a touch of warmth and richness to any meal. This tasty recipe transforms simple, wholesome ingredients into a creamy, flavorful soup, perfect for a healthy side or a light lunch.
To create this delicious dish, simply combine roasted cauliflower with garlic, onions, and vegetable broth. Blend until smooth and creamy, then season with a hint of thyme and a squeeze of lemon juice. The result is a beautiful and nutritious treat that’s sure to be loved by everyone.
Ideal for dinner parties or cozy family meals, this recipe is easy to make and offers a unique flavor. Each bite contains the tender and nutty taste of roasted cauliflower with a velvety, garlicky kick, similar to traditional Mexican Street Corn Soup or Blended Vegetable Soup. Savor the goodness of Vegan Roasted Cauliflower Soup and add a new favorite to your collection of healthy recipes.
Overview: How To Make Vegan Roasted Cauliflower Soup?
Step 1: Roast the Vegetables
Preheat your oven to 190°C (170°C fan-forced). Line a baking tray with parchment paper. Arrange the cauliflower and onion in a single layer on the tray, spray with olive oil, and roast for 15 minutes. Add the garlic cloves and roast for an additional 15 minutes until the vegetables are golden and tender.
Step 2: Simmer the Soup
Reserve 1/2 cup of the roasted cauliflower. Transfer the remaining roasted vegetables to a large pot, squeezing the garlic out of its skins and discarding the skins. Add the vegetable broth, white beans, and a sprig of rosemary. Bring to a simmer over medium heat and cook for about 10 minutes until the cauliflower is very tender.
Step 3: Blend and Garnish
Remove the rosemary sprig and take the pot off the heat. Use an immersion blender to puree the soup until smooth. Pour the soup into bowls, topping each with the reserved roasted cauliflower. Drizzle with chili oil and sprinkle with chopped pistachios before serving.
Why You Will Love This Recipe?
This Vegan Roasted Cauliflower Soup boasts a velvety, smooth texture that feels indulgent without the need for dairy. The roasting process enhances the cauliflower’s natural sweetness like Split Pea Soup captures sweetness of peas.
Packed with vitamins, minerals, and fiber, this soup is a powerhouse of nutrition. It’s low in calories but high in flavor, making it an excellent choice for those looking to eat healthy without sacrificing taste.
With minimal ingredients and straightforward steps, this soup is a breeze to prepare. It’s perfect for busy weeknights or as a make-ahead meal, allowing you to enjoy a homemade, nutritious dish with little effort.
You can easily adapt this recipe to suit your preferences. Add your favorite herbs, spices, or toppings like toasted nuts or a drizzle of olive oil to make it uniquely yours and even more delicious.
Vegan Roasted Cauliflower Soup
Equipment
- 1 High-speed blender
Ingredients
- Chopped pistachio kernels, to serve
- 1 kg cauliflower, cut into small florets
- 1 fresh rosemary sprig
- 1 brown onion, cut into thin wedges
- 400 g can cannellini beans, rinsed, drained
- 2 unpeeled garlic cloves
- 825 ml gluten-free Massel Stock Vegetable
Instructions
- Preheat your oven to 190°C (170°C with a fan).
- Line a baking tray with parchment paper.
- Spread the cauliflower and onion in a single layer on the tray.
- Spread the cauliflower and onion in a single layer on the tray.
- Lightly spray with olive oil and roast for 15 minutes.
- Add the garlic cloves and continue roasting for another 15 minutes, or until the vegetables are lightly golden and tender.
- Set aside 1/2 cup of the roasted cauliflower.
- Transfer the remaining cauliflower, onion, and squeezed garlic (discarding the skins) to a large saucepan.
- Add the vegetable stock, white beans, and a sprig of rosemary.
- Bring to a simmer over medium heat, cooking for about 10 minutes or until the cauliflower is very tender.
- Remove the rosemary sprig and take the pan off the heat. Use an immersion blender to puree the soup until smooth.
- Ladle the soup into bowls and top each serving with the reserved roasted cauliflower.
- Drizzle with chili oil and sprinkle with chopped pistachios before serving.
Notes
- Roasting the cauliflower until it’s golden brown enhances its natural sweetness and adds a rich, nutty flavor to the soup.
- To achieve a creamy texture without using dairy, blend the roasted cauliflower with vegetable broth and a splash of coconut milk or cashew cream.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 894 kcal |
| Carbohydrates | 19.3 g |
| Protein | 7.2 g |
| Vitamin A | 149.2 IU |
| Vitamin C | 57.6 mg |
| Iron | 1.4 mg |
| Sugar | 3.5 g |
Helpful Tips For You
- Roast for Depth: Roasting the cauliflower until it’s golden brown brings out its natural sweetness and adds a rich, caramelized flavor to the soup. Don’t rush this step for the best results.
- Blend Thoroughly: For a silky smooth texture, blend the soup well. If you prefer a chunkier soup, blend only part of the mixture and leave some roasted cauliflower pieces intact.
- Season Generously: Cauliflower has a mild flavor, so be sure to season your soup generously with salt, pepper, and any additional spices or herbs you enjoy, such as smoked paprika, thyme, or garlic powder.
- Add Creaminess: For extra creaminess, you can add a splash of coconut milk, cashew cream, or a dollop of vegan yogurt. This will enhance the texture and flavor of the soup.
What to Serve With Vegan Roasted Cauliflower Soup?
- Fried Mashed Potato Balls
- Ramen Noodle Salad
- Breakfast Naan
- Hibachi Vegetables
- Roasted Frozen Butternut Squash
Frequently Asked Questions (FAQs)
Can I use frozen cauliflower instead of fresh?
Yes, you can use frozen cauliflower. Just roast it straight from frozen, though it may take a bit longer to achieve a golden-brown color.
What are some good toppings for this soup?
Toppings like roasted chickpeas, fresh herbs (parsley, cilantro), a drizzle of olive oil, or a sprinkle of nutritional yeast can add extra flavor and texture.
Can I prepare this soup ahead of time?
Absolutely! This soup stores well in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave before serving.
How can I make the soup creamier without using dairy?
Blend in some soaked cashews or add a splash of coconut milk or almond milk to achieve a creamy texture without dairy.
Is it possible to freeze the soup?
Yes, you can freeze this soup for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw in the refrigerator before reheating.