Vegan Roasted Garlic Cauliflower Soup Recipes

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ROASTED CAULIFLOWER AND GARLIC SOUP



Roasted Cauliflower and Garlic Soup image

Provided by Valerie Bertinelli

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1 head cauliflower, cut into 2-inch pieces (about 8 cups)
30 cloves garlic, peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound russet potatoes, peeled and cut into 1/2-inch chunks
2 stalks celery, chopped
1 yellow onion, chopped
1 tablespoon fresh thyme leaves
1 cup dry white wine
One 6-ounce piece Parmesan rind
6 cups low-sodium chicken broth
Freshly grated Parmesan, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
  • In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
  • In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
  • Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.

CREAMY VEGAN CAULIFLOWER SOUP



Creamy Vegan Cauliflower Soup image

For a simple, impressive, and downright delicious soup, you just can't go past this creamy cauliflower blend. I never tell people what is in it, cause it is so much fun listening to all of the creative guesses. Parsnip? Cream? Onion? What exactly makes this soup taste so good? The cashews! Just make sure you puree the nuts really well in a high-speed blender such as a Vitamix in order to achieve the most creamy, airy consistency. This soup stands alone as a fantastic family dinner with a grain ball or a piece of bread on a cold Winter's night. Give this soup an opening night at your kitchen - and let this cauliflower bloom! This soup is so easy, and absolutely phenomenal! Not to be missed.

Provided by The Blender Girl

Categories     Cauliflower

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

8 cups of strong vegetable broth
1 garlic, roasted (whole)
2 -3 leeks, the white part only washed and chopped
1 large head cauliflower, chopped
1/4 cup raw cashews
4 tablespoons chives, chopped finely (to garnish)
organic brown rice, quinoa or millet, to serve

Steps:

  • Place the whole head of garlic unpeeled in an oven at 200 C / 400 F for about 30 minutes. Allow to cool slightly.
  • In a large saucepan fry the leek in a little olive oil until soft. (About 3 minutes).
  • Add in the cauliflower and stir for a couple of minutes until well coated.
  • Squeeze in the roasted garlic pulp.
  • Cover with the vegetable broth. Bring to the boil, reduce the heat to a medium flame, and simmer partially covered for about 30 minutes until the cauliflower is soft. I like to stir frequently and mash the cauliflower with the spoon as it cooks to make it easier to blend.
  • Let the mixture cool enough to put batches in the blender, and puree with the cashews until smooth and creamy.
  • Transfer to a clean pot and heat on low to serve. Season with Celtic salt to taste.
  • To serve - top each bowl with a grain ball and a generous sprinkle of chives.

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