There’s something magical about the simplicity of cauliflower, and when you roast it, the flavours deepen into something wonderfully smoky and sweet. Over the past few months, this extra-smooth and creamy Roasted Cauliflower Soup has become one of my absolute faves—it’s creamy, warming, and so comforting. It’s the kind of soup that makes you want to curl up with a blanket, a good book, and maybe a little extra bread or toast for dipping!
Ingredients
- Cauliflower- Cauliflower is a powerhouse vegetable full of fibre, antioxidants, and vitamin C, making this soup both healthy and delicious. Roasting the cauliflower before adding it into the soup brings out all those rich, caramelised flavours that makes this soup so yummy! The fresher the cauliflower, the better, as older cauliflowers can be a more bitter. Cutting the cauliflower into even-sized florets will help it roast uniformly. Tip: save a few pieces of roasted cauliflower to garnish soup!
- Vegetable broth- Choose a good-quality broth or dissolve 3-4 vegetable stock cubes in hot water before adding to soup
- Nutritional Yeast- Nutritional yeast has a naturally savoury, ‘cheesy’ flavour and is packed with B-vitamins, including B12 (if fortified), making it a great addition to a vegan diet. Start with about 1-2 tablespoons of nutritional yeast and stir it into the soup after blending. You can always add more later if needed.
- Potato-Adding a potato makes the soup more substantial, turning it into a more filling meal, however, you can make this soup without potato if you prefer a thinner soup.
- Coconut milk– Full-fat coconut milk provides a creamy and velvety texture. If you’re not a fan of coconut flavour, you can substitute with cashew cream (soaked cashews blended with water) or oat milk, but the soup will have a thinner texture.
Note: Allow the soup to cool down well before blending!! You can reheat it again when ready to serve.
I hope you enjoy making—and eating—this soup as much as I did! Let me know if you give it a try, and feel free to share your own twists on this recipe. Enjoy! 🥄🌿💚
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Ingredients
- 1 head of large cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- ⅔ can (14 oz) full-fat coconut milk
- 2 tablespoon Nutritional Yeast
- 1-2 teaspoon Thyme Use rest for garnish
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- Chopped fresh coriander, chilli oil, coconut milk, black pepper To garnish
Instructions
- Preheat your oven to 220°C (425°F). Spread the cauliflower florets evenly on a baking sheet and drizzle with olive oil. Toss to coat evenly. Roast the cauliflower in the preheated oven for around 25 minutes, or until the florets are golden brown and tender. Stir halfway through the roasting time to ensure even browning.
- While the cauliflower is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté for about 5-7 minutes, or until onion softened and translucent.
- Add chopped potato and pour in the vegetable broth and bring the mixture to a simmer.
- Once the cauliflower is done roasting, and once chopped potatoes are nearly cooked add it to the pot. Let it cook for about 5 minutes to allow the flavours to meld together.
- Add coconut cream, nutritional yeast, thyme, salt and lemon juice. Stir.
- Remove the pot from the heat and allow to cool. Once the soup is room temperature use a blender or food processor to puree the soup until smooth. You may need to transfer soup to blender in batches.
- Transfer blended soup back to pot and heat over medium heat.
- Taste the soup and adjust the seasoning with more salt, nutritional yeast, lemon juice or thyme.
- Serve in bowls. If you saved a few florets of roasted cauliflower place them on top of soup. Add a splash of chilli oil, coconut cream and freshly chopped coriander. Serve with a slice of toast with plant-based butter!
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