This creamy vegan roasted cauliflower soup is the right meal to cozy up with. It’s wealthy in taste, hearty, and tremendous satisfying—excellent for a comforting weeknight dinner!
There’s nothing fairly like a heat bowl of creamy soup to cozy up with, and this vegan roasted cauliflower soup delivers simply that with each spoonful. It’s wealthy, velvety, and filled with deep, roasted flavors that make it extremely satisfying.
It’s a fast and simple weeknight meal, making it the right cozy dish to wind down with after an extended day.
We created this vegan roasted cauliflower soup as a twist on our traditional vegan cauliflower soup. Roasting the cauliflower first brings out a wealthy, nutty taste that makes each spoonful much more scrumptious!
If you’re a cauliflower fan then positively take a look at our vegan cauliflower mashed potatoes, vegan cauliflower cheese, vegan cauliflower curry and BBQ cauliflower wings.
Substances you’ll want
The right way to make vegan roasted cauliflower soup
You’ll find full directions and measurements within the recipe card on the backside of the put up. It is a abstract of the method to associate with the method pictures.
- Preheat the oven to 425F° (220C°). Line a baking sheet with parchment paper and put aside.
- In a big mixing bowl, toss the cauliflower with 4 tablespoons of the olive oil till evenly coated. Then sprinkle the cauliflower with the paprika, cumin, turmeric and nutmeg and toss once more till evenly coated with the oil and spices.
- Unfold the cauliflower evenly on the baking sheet, place it into the oven and roast for 35 minutes till the cauliflower is tender.
- When the cauliflower is nearly executed, in a soup pot warmth 1 tablespoon olive oil over medium warmth. Add the onion and prepare dinner till the onion is softened, about 5 minutes.
- Add the garlic, chili flakes and rosemary and prepare dinner till aromatic, about 1 minute.
- Then add the roasted cauliflower florets and gently toss for about 2 minutes with the onion and spices till properly coated.
- Add the vegetable inventory and convey to a simmer. Then cut back the warmth and simmer for 10 minutes to permit the flavors to mix.
- When the soup is finished cooking, take away the pot from the warmth and let it cool for a couple of minutes. Then take away the rosemary stalk and use an immersion blender to mix the soup till you attain your required consistency. You can also make it clean or go away it a bit chunky.
- Stir within the lemon juice, almond milk, salt and pepper. You possibly can add extra lemon juice, salt and pepper to style.
- Serve topped with a sprinkle of black pepper, purple pepper flakes, paprika and recent bread on the facet for dipping.
Chef’s Suggestions
As you’ll be able to see from the pictures, it is a thick and creamy soup. For those who favor your soups to be thinner you might add a bit extra vegetable inventory or a bit extra almond milk to this recipe so that you’ve a thinner consistency, however we have been very pleased with the feel.
It’s stunning actually since you consider cauliflower as being a excessive water content material vegetable, which it’s, but it can also create such a wealthy and creamy texture when blended up like this.
For those who don’t have an immersion blender you’ll be able to switch the soup in phases to your common blender jug and mix it after which return to the pot.
Serve topped with a sprinkle of black pepper, purple pepper flakes, paprika and recent bread on the facet for dipping.
Storing and Freezing
Leftovers hold very properly within the fridge for a couple of (3-4) days and will be reheated both on the stovetop or within the microwave as wanted.
This soup can be freezer pleasant, simply permit it to chill utterly earlier than freezing. Thaw in a single day within the fridge earlier than reheating and serving.
Extra scrumptious vegan soup recipes
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Vegan Roasted Cauliflower Soup
This creamy vegan roasted cauliflower soup is the right meal to cozy up with. It’s wealthy in taste, hearty, and tremendous satisfying—excellent for a comforting weeknight dinner!
Servings: 6
Energy: 166kcal
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Directions
-
Preheat the oven to 425F° (220C°). Line a baking sheet with parchment paper and put aside.
-
In a big mixing bowl, toss the cauliflower with 4 tablespoons of the olive oil till evenly coated. Then sprinkle the cauliflower with the paprika, cumin, turmeric and nutmeg and toss once more till evenly coated with the oil and spices.
-
Unfold the cauliflower evenly on the baking sheet, place it into the oven and roast for 35 minutes till the cauliflower is tender.
-
When the cauliflower is nearly executed, in a soup pot warmth 1 tablespoon olive oil over medium warmth. Add the onion and prepare dinner till the onion is softened, about 5 minutes.
-
Add the garlic, chili flakes and rosemary and prepare dinner till aromatic, about 1 minute.
-
Then add the roasted cauliflower florets and gently toss for about 2 minutes with the onion and spices till properly coated.
-
Add the vegetable inventory and convey to a simmer. Then cut back the warmth and simmer for 10 minutes to permit the flavors to mix.
-
When the soup is finished cooking, take away the pot from the warmth and let it cool for a couple of minutes. Then take away the rosemary stalk and use an immersion blender to mix the soup till you attain your required consistency. You can also make it clean or go away it a bit chunky.
-
Stir within the lemon juice, almond milk, salt and pepper. You possibly can add extra lemon juice, salt and pepper to style.
-
Serve topped with a sprinkle of black pepper, purple pepper flakes, paprika and recent bread on the facet for dipping.
Notes
- Almond milk: May be changed by another non-dairy milk. We favor almond milk because it provides a little bit of sweetness to the soup.
- Consistency: The standard consistency of this soup could be very thick and creamy. For those who favor a thinner soup then be happy so as to add extra vegetable inventory whereas cooking, or extra almond milk on the finish when mixing.
- Storing: Leftovers hold very properly within the fridge for a couple of (3-4) days and will be reheated both on the stovetop or within the microwave as wanted.
- Freezing: This soup can be freezer pleasant, simply permit it to chill utterly earlier than freezing. Thaw in a single day within the fridge earlier than reheating and serving.
Diet
Energy: 166kcal | Carbohydrates: 12g | Protein: 3g | Fats: 13g | Sodium: 826mg | Fiber: 4g | Sugar: 5g
