Description
A creamy, vegan roasted cauliflower soup that’s packed with flavor and nutrition
Ingredients
Scale
- 1 large head cauliflower
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 medium onion
- 4 cups vegetable broth
- 1/2 cup plant-based milk
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 425°F
- Chop cauliflower into florets and toss with olive oil
- Roast cauliflower for 25-30 minutes until golden
- Sauté onions and garlic in a pot
- Add roasted cauliflower and vegetable broth
- Blend until smooth and creamy
- Stir in nutritional yeast and plant milk
- Season with salt and pepper, garnish with herbs
Notes
- Make sure to roast the cauliflower until golden for best flavor
- Use any plant-based milk of your choice
- Store in an airtight container for up to 4 days
- Can be frozen for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
Keywords: vegan, gluten-free, healthy, winter soup, comfort food, roasted cauliflower soup
