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Roasted Cauliflower Soup Recipe

A velvety vegan soup made with roasted cauliflower, herbs, and broth for creamy comfort without dairy.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • Cauliflower: 1 large head cut into florets
  • Olive oil: 3 tbsp
  • Garlic: 4 cloves peeled
  • Onion: 1 medium chopped
  • Vegetable broth: 5 cups
  • Thyme: 1 tsp dried
  • Bay leaf: 1
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp
  • Lemon juice: 1 tbsp

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss cauliflower florets and garlic with 2 tbsp olive oil.
  3. Spread on baking sheet; roast 25 minutes until golden.
  4. Heat 1 tbsp olive oil in pot. Add onion; sauté 5 minutes.
  5. Stir in roasted cauliflower, garlic, broth, thyme, bay leaf, salt, and pepper.
  6. Simmer 15 minutes. Remove bay leaf.
  7. Blend until smooth, stir in lemon juice, and serve hot.

Notes

Nutritional Values (per serving)

  • Calories: 190
  • Total Fat: 9g
  • Saturated Fat: 1.5g
  • Carbohydrates: 25g
  • Fiber: 8g
  • Protein: 7g

Vitamins and Minerals (per serving)

  • Vitamin C: 120%
  • Vitamin K: 40%
  • Folate: 25%
  • Calcium: 10%
  • Iron: 12%

Additional Notes/Tips

  • For extra creaminess, add half a cup of coconut milk before blending.
  • Sprinkle toasted nuts or seeds on top for crunch.
  • A swirl of chili oil adds flair and heat.