This Vegan Roasted Cauliflower Soup is a comforting and warming soup for fall! It’s rich, vegan and so creamy, but you will never guess it’s healthy!
Soup season is here and this cauliflower soup has been on repeat at our house. Last week I made my favorite Butternut Squash Soup, but tonight we will enjoy this creamy cauliflower soup. This recipe is so easy to make and the soup tastes out of this world. It’s creamy, rich in flavor, and healthy.
Ingredients
- Cauliflower
- Vegetable Broth
- Garlic
- White Onion
- Coconut Milk
- Salt and Pepper
- Olive Oil
How to Make The Vegan Roasted Cauliflower Soup
- Preheat the oven to 350ºF/160ºC and line the baking sheet with parchment paper.
- Cut the cauliflower into a small pieces and spread it onto a prepared baking sheet into a single layer.
- Drizzle with olive oil and roast in the oven for 20-25 minutes until tender.
- After the cauliflower is roasted, heat up 1 tbsp of olive oil in a pan and add the chopped white onion and garlic. Sautee for 3-4 minutes until soft.
- Add in the roasted cauliflower and vegetable broth. Cook for 3-4 minutes and season with salt and pepper.
- Pour in the coconut milk and take off the heat. Blend the soup with an immersion blender until smooth and creamy.
- Top with your favorite toppings and serve.
How to serve the Cauliflower Soup
When you are ready to serve your soup garnish it with roasted cauliflower, black pepper, and coconut milk. But this recipe would be also great served with microgreens, homemade croutons, seeds, or broken crackers!
MORE RECIPES FOR YOU TO TRY
- Authentic Hummus Recipe
- Roasted Butternut Squash Soup
- Beetroot Hummus Recipe
- Grilled Chicken Avocado, Strawberry and Spinach Salad
If you would like to see more vegan recipes, follow me on my Instagram and Pinterest.
Vegan Roasted Cauliflower Soup
and warming soup for fall! It's rich, vegan and so creamy, but you will never guess it's healthy!
Ingredients
- 1 cauliflower head
- 3 cups / 600 ml vegetable stock
- 1 cup / 200 ml coconut milk
- 1 garlic clove
- 1 white onion
- Sea Salt
- Black Pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350ºF/160ºC and line the baking sheet with parchment paper.
- Cut the cauliflower into a small pieces and spread it onto a prepared baking sheet into a single layer.
- Drizzle with olive oil and roast in the oven for 20-25 minutes until tender.
- After the cauliflower is roasted, heat up 1 tbsp of olive oil in a pan and add the chopped white onion and garlic. Sautee for 3-4 minutes until soft.
- Add in the roasted cauliflower and vegetable broth. Cook for 3-4 minutes and season with salt and pepper.
- Pour in the coconut milk and take off the heat. Blend the soup with an immersion blender until smooth and creamy.
- Top with your favorite toppings and serve.
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