You will not believe how easy it is to make this healthy vegan roasted cauliflower soup. It does not require lots of ingredients and you might have a lot of them already in your pantry. It takes only roughly 30 minutes to make this soup so it’s a perfect weekday dinner. It tastes really good as heated as well and you can freeze the leftovers for later.
How to roast cauliflower soup
I usually cut the cauliflower into smaller pieces, toss them in olive oil and roast them in the oven until they are golden. The reason why I choose to roast the cauliflower before I add them to the soup is that it gives the soup a lovely, deep flavor. If you are short on time, don’t worry, you can skip the whole roasting part and just add them directly to the pan and boil the cauliflower soft. You will be left with a lot whiter soup if you choose not to roast them, as the roasting process turns them slightly brown.
Diet variations
I chose to use oat cream in the soup, but if you want you can use regular cream instead. I haven’t personally tried swapping oat cream to coconut cream, but I can imagine it could work really well as a substitute.
Hope you like it,
Michelle
Check out these delicious soup recipes
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Healthy Vegan roasted cauliflower soup
- August 11, 2020
- 6
- 30 min
- Print this
Ingredients
- 1 yellow onion
- 1 garlic clove
- 500g cauliflower
- 6 dl water
- 1 cube vegetable broth
- 2 dl oat cream
- Olive oil
- Salt
- Pepper
- Lemon
- Fresh thyme
Directions
- Step 1
- Heat the oven to 200°C.
- Step 2
- Chop the cauliflower into bouquets and slice into 1 cm thick pieces.
- Step 3
- Place on a baking sheet covered pan, drizzle over olive oil and some salt and bake in the oven for about 20 minutes until roasted.
- Step 4
- Save a few pieces for decoration.
- Step 5
- Chop the onion and garlic.
- Step 6
- Fry the onions in the soup pan on medium heat in olive oil until golden.
- Step 7
- Add the cauliflower, water, and broth and let boil for 10 minutes.
- Step 8
- Add the oat cream, and taste off with salt, pepper, and lemon juice according to taste.
- Step 9
- Blend the soup with an immersion blender until creamy.
- Step 10
- Top with a few pieces roasted cauliflower and thyme.
