Vegan cream of roasted cauliflower soup recipe
dairy-free, easy cauliflower dish
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 3 1x
Ingredients
Scale
- 1 medium head cauliflower, cut in small florets (4 cups)
- 1 medium onion, diced
- 5 garlic cloves, peeled
- 2 tablespoons olive oil or rapeseed oil, divided
- 3 cups/750 ml vegetable broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper optional
- 100 ml coconut cream or soy cream
(If you are vegetarian you could use sour cream) - some garden cress for garnish (optional)
Instructions
- Preheat oven to 425 F°/220 °C. Line a baking tray with parchment paper.
- In a large bowl, toss cauliflower florets, garlic cloves, oil, salt and pepper until evenly coated.
- Spread out into a single layer on the baking sheet.
- Roast at 425 F°/220 °C for 30 minutes, until cauliflower is tender and golden brown. Stir it once half way through roasting then spread back into an even layer.
- Heat the oil in a soup pot over medium heat. Add onions and sautée for 2 minutes. Slowly whisk in vegetable broth, nutmeg, thyme, and cayenne pepper.
- Add cauliflower and garlic and bring to a boil, stirring constantly, then reduce to a simmer until thickened (for approx. 5 minutes).
- Add plant cream and puree in a food processor or an immersion blender.
- Pour creamy soup back into pot.
- Season with salt and pepper to taste.
- Garnish with some garden cress and/or tiny bits of roasted cauli.
Notes
- For a thinner soup, stir in additional vegetable broth to reach desired consistency.
Find it online: https://leanjumpstart.com/roasted-cauliflower-soup/