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!
Provided by Michaela Vais
Categories Soup
Time 50m
Number Of Ingredients 14
Steps:
- 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!
Nutrition Facts : Calories 155 kcal, Carbohydrate 15 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
CHEESY VEGAN CAULIFLOWER SOUP
Roasted cauliflower paired with a velvety soup base to form a cheesy vegan cauliflower soup recipe like you've never experienced. With a burst of flavor from the roasted vegetables and creaminess from Elmhurst's Unsweetened Milked Cashews it's a cheesy vegan cauliflower soup that's easy to love.
Provided by Elmhurst 1925
Categories Soups, Sides, Main Dishes
Yield 4
Number Of Ingredients 7
Steps:
- Start by preheating your oven to 425F.
- Place the cauliflower, red onion, garlic, thyme, paprika, sea salt and avocado oil in a baking tray. Mix well, then place in the oven for 40-50 minutes until cooked through and slightly charred. Remove from the oven and reserve 1 cup as garnish
- Place the roasted vegetables in a blender and add the soaked cashews, nutritional yeast, vegetable stock and cashew milk. Blend until smooth.
- Pour the soup into a medium-sized pot and bring to a simmer. Cook for 5 minutes, then add the black pepper, salt, lemon juice and remove from heat.
- Serve topped with remaining roasted cauliflower and chopped chives.
Nutrition Facts :
ROASTED CAULIFLOWER SOUP WITH CURRIED CASHEW CREAM (VEGAN/GLUTEN
I haven't tried this yet but it looks delicious! It's from VegNews and their recipes are always great. If you try it, let me know what you think.
Provided by karneberg
Categories Cauliflower
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425.
- In large oiled baken pan, combine cauliflower, garlic, onion and potato.
- Drizzle with olive oil and season with salt and pepper to taste.
- Roast about 30 minutes or until tender and golden, stirring once about 1/2 way through.
- Transfer roasted veggies to a large pot, add broth and bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Transfer soup to blender or food processor in batches and blend til smooth. Or use a handheld blender in the pot.
- Return soup to pot if necessary and stir in non-dairy milk. Season with salt and pepper to taste.
- Simmer 10 minutes longer.
- To serve: ladle into bowls, spoon a swirl of Curried Cashew Creme into the center of each bowl, then sprinkle with chives. Serve Hot.
- Cashew Creme.
- In a blender, process cashews to a fine powder. Add curry powder, salt and non-dairy milk and blend until smooth.
Nutrition Facts : Calories 148.2, Fat 7.3, SaturatedFat 1.1, Sodium 192.4, Carbohydrate 19.4, Fiber 5.5, Sugar 5, Protein 4.2
LIGHT ROASTED CAULIFLOWER SOUP
Make and share this Light Roasted Cauliflower Soup recipe from Food.com.
Provided by kitchenslave03
Categories Cauliflower
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Combine florets with oil; toss well. Add thyme and salt and toss well again. Arrange on a jelly-roll pan coated with nonstick spray. Bake at 400 1 hour or until golden brown, stirring after 30 minute.
- Combine florets, 2 c broth, and milk in a blender. Process 3 min or til smooth. Pour pureed mixture into a large saucepan. Add remaining broth and pepper. Cover over medium until heated. Garnish with fresh parsley or fresh thyme, if desired.
Nutrition Facts : Calories 131.6, Fat 4.1, SaturatedFat 1.5, Cholesterol 5.7, Sodium 436.2, Carbohydrate 17.4, Fiber 5.7, Sugar 9.3, Protein 10.1
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