Vegan Roasted Cauliflower Soup Recipes

VEGAN ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place cauliflower, potatoes, and onions into a 9x13-inch glass baking dish and sprinkle rosemary over the top. Season liberally with salt and pepper. Add olive oil and toss vegetables until evenly coated.
• Roast in the preheated oven, tossing halfway through, until evenly browned, about 1 hour. Remove from the oven. Add lemon juice and toss with a metal spatula, scraping any browned vegetable bits off the bottom. Allow to cool.
• Fill blender halfway with roasted vegetables and add 2 cups stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a big soup pot. Repeat with remaining vegetables and stock.
• Heat soup over medium heat until it boils. Season with salt and pepper to taste.

VEGAN ROASTED CAULIFLOWER SOUP

Steps:

• You can watch the video in the post for visual instructions.Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.
• Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
• Cut the cauliflower into florets, spread them on a baking tray (optionally lined with parchment paper), and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish.
• In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth.
• Taste the soup and adjust seasonings. If you prefer a spicy soup, add some red pepper flakes!
• If the cauliflower soup is too thick (it does get thicker as it sits), add a little bit more broth or plant-based milk and blend again.
• Transfer it to a pot and heat it until it's warm. Also, taste it and add more spices, if desired.
• Garnish with fresh parsley and the reserved cauliflower florets. Enjoy!

CREAMY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
• On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
• Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
• Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
• Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
• Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
• Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

VEGAN CAULIFLOWER SOUP

Steps:

• Start by prepping the onion and garlic. Cut the cauliflower into florets, they can be on the large side as you can break it down as it cooks.
• In a heavy bottom pan, heat the butter over medium heat, add the onion and saute for 6 minutes. Add the garlic and cook 1 minute more.
• Add the cauliflower, thyme, salt and pepper, and water/broth.
• Bring the chunky soup to a boil, cover, reduce heat and simmer, stirring occasionally, for 20 minutes, or until cauliflower is fork tender.
• Stir in the vegan cream or plant milk and lemon juice.
• Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt & pepper as needed. Heat over low until warmed through as needed.
• Serve with a few reserved toasted cauliflower pieces, drizzle of vegan cream and/or fresh cracked pepper. For a little heat, add a pinch of red pepper flakes or crushed mustard seeds. Pair with homemade Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
• Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 - 3 months.