Vegan Roasted Cauliflower Soup
Vegan Roasted Cauliflower Soup is a creamy, savory delight perfect for any meal. This nutritious, plant-based soup combines the rich flavors of roasted cauliflower, garlic, and spices, creating a comforting and satisfying dish that's both healthy and delicious.
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.