Go Back
–+ servings
creamy vegan roasted cauliflower soup
Print

Vegan Roasted Cauliflower Soup

This vegan cauliflower soup combines roasted cauliflower with white beans, cashews (optional), and garlic for a rich, creamy, cozy, comforting dairy-free soup the entire family will love!
Course Soup
Cuisine American, German
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Michaela Vais

Ingredients

  • 1 1/2 to 2 pounds (700-900 g) cauliflower
  • 1 tbsp oil
  • 2 cloves garlic minced
  • 3 cups (720 ml) vegetable broth
  • 1 cup (240 ml) plant-based milk
  • 1/3 cup (50 g) cashews soaked (see recipe notes)
  • 1 (15 oz) can cannellini beans drained and rinsed
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2-1 tsp sea salt (or less/more to taste)
  • 1/2 tsp ground oregano (or thyme)
  • Black pepper to taste
  • 1 tbsp fresh lemon juice or lime juice
  • Fresh parsley for garnish

Instructions

  • You can watch the video in the post for visual instructions.
    Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.
  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Cut the cauliflower into florets, spread them on a baking tray (optionally lined with parchment paper), and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish.
  • In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth.
  • Taste the soup and adjust seasonings. If you prefer a spicy soup, add some red pepper flakes!
  • If the cauliflower soup is too thick (it does get thicker as it sits), add a little bit more broth or plant-based milk and blend again.
  • Transfer it to a pot and heat it until it's warm. Also, taste it and add more spices, if desired.
  • Garnish with fresh parsley and the reserved cauliflower florets. Enjoy!

Notes

  • You can use shelled hemp seeds instead of cashews or leave them out (the soup will be less creamy though).
  • Recipe serves 4. Nutrition facts are for one serving.
Nutrition Facts
Vegan Roasted Cauliflower Soup
Amount per Serving
Calories
155
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
5
%
Carbohydrates
 
15
g
5
%
Fiber
 
4
g
16
%
Sugar
 
6
g
7
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.