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–+ servings
Vegan Roasted Cauliflower Soup

Creamy Vegan Roasted Cauliflower Soup for Cozy Nights

This vegan roasted cauliflower soup is a comforting blend of rich flavors and silky texture, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegan
Calories: 166
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 head Cauliflower Florets Fresh is best for roasting!
  • 4 tablespoons Olive Oil Adds richness
  • 1 teaspoon Paprika Adjust to spice preference
  • 1 teaspoon Cumin Adjust according to taste
  • 1/2 teaspoon Turmeric Optional, but delicious
  • 1/4 teaspoon Nutmeg Just a pinch
  • 1 medium Onion Yellow onion is perfect
  • 4 cloves Garlic Fresh or roasted
  • 1/2 teaspoon Red Pepper Flakes Omit for milder soup
  • 1 sprig Fresh Rosemary Substitute thyme or sage if needed
  • 4 cups Vegetable Stock Adjust salt accordingly
  • 2 tablespoons Fresh Lemon Juice Or lime juice
  • 1 cup Almond Milk Any non-dairy milk works
  • to taste Sea Salt Adjust to your liking
  • to taste Ground Black Pepper Adjust to your liking

Equipment

  • oven
  • baking sheet
  • Soup Pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
  2. In a bowl, toss cauliflower florets with olive oil and spices until well coated.
  3. Spread the cauliflower evenly on the baking sheet and roast for 35 minutes.
  4. Heat 1 tablespoon of olive oil in a soup pot and sauté chopped onion for about 5 minutes.
  5. Add minced garlic, red pepper flakes, and rosemary; stir and cook for 1 minute until fragrant.
  6. Combine the roasted cauliflower with the sautéed onion and garlic in the pot, cooking together for 2 minutes.
  7. Pour in the vegetable stock and simmer for about 10 minutes.
  8. Blend the soup with an immersion blender to your desired consistency.
  9. Stir in lemon juice and almond milk, adjust seasoning to taste, and serve warm.
  10. Garnish with black pepper and red pepper flakes, and serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 166kcalCarbohydrates: 16gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 340mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 100IUVitamin C: 50mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

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