Smooth, fluffy, light, and creamy without the dairy cream, this soup is world-class. As with other cruciferous vegetables, cauliflower is also a great source of antioxidants. If you can’t get yourself to eat it steamed, raw, or boiled, then think about roasting an entire head and turning it into a deliciously creamy soup, like this one!

Roasted Cauliflower Soup [Vegan]

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Serves

4-6

Ingredients

  • Extra virgin olive oil or vegetable oil for sautéing & roasting
  • 1 full cauliflower head (about 600 grams), roughly chopped in florets & roasted
  • 2 cups celery, chopped (I use the light green inner ribs. Can also use white parts of leeks or a mix of celery and leeks)
  • 1 white cooking onion, chopped
  • 1 garlic cloves, grated
  • 1/2 teaspoon dried thyme (or rosemary)
  • 1/2 teaspoon smoked paprika*
  • 8 cups vegetable broth, homemade or a good quality store-bought kind
  • 1/3 cup almond slivers (no skins), toasted on the stovetop for a few minutes
  • Sea salt & pepper, to taste
  • Garnish options: fresh herbs or micro-greens of choice, a drizzle of olive oil, roasted cauliflower florets

Preparation

  1. Start by setting the over to 428°F and lining a baking sheet with parchment paper.
  2. Roughly chop the cauliflower head into florets and rinse them out in a sieve under cold running tap water. Transfer into a big bowl and drizzle with about 2 tablespoons of oil.
  3. Toss the florets until they are evenly coated with oil. Season with salt and pepper. Transfer to the baking sheet and spread out the florets. Roast in preheated oven for 20-25 minutes or until the edges of the florets are brown. When done, take out and set aside on the countertop.
  4. While cauliflower roasts, toast the almonds on the stovetop in a small dry pan, tossing and turning them on medium-high for several minutes, until golden. Transfer toasted almonds to a small bowl and set aside.
  5. Prepare and chop all other ingredients.
  6. Heat a big soup pot with 3 tablespoons of oil. Sauté the celery, onion, and garlic with a pinch of salt until soft, about 3 minutes. Can add a few tablespoons of water to prevent sticking. Add the roasted cauliflower florets, thyme, paprika and toss and cook for another 2 minutes.
  7. Mix in the vegetable broth and almond slivers. Bring the soup to a boil. Immediately reduce the heat, cover, and simmer gently for 20 minutes until the cauliflower is very soft. Stir this occasionally.
  8. Transfer the soup into a stand-up blender (do this in batches if your blender bowl is small). For a creamy soup, I recommend blending in a stand-up blender instead of a handheld or immersion type.
  9. Blend until creamy, then pour the purée back into the soup pot. On low heat, bring to a gentle simmer for a few minutes, adjust salt and pepper to taste. Remove from heat and let stand covered for 15 minutes before serving. Serve and garnish as desired. Tastes great the next day and the day after that. Store in a covered container in the fridge.
  10. Enjoy!

Notes

If you don’t have smoked paprika, can use regular paprika and add ¼ teaspoon of ground cumin.



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