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Roasted Cauliflower-Garlic Soup

Yields1 ServingCook Time25 mins

For a simple but satisfying bowl of soup, try Chef Linda's Roasted Cauliflower-Garlic Soup. This vegan soup gets its creaminess from cauliflower and cashews.

Roasted cauliflower garlic soup

 1 large head cauliflower (about 2 to 2 ½ pounds) cut into chunksPieces 3 to 4 inches big will cook within the stated cooking time, larger chunks will take longer
 15 large cloves garlic, peeled
 1 medium onion or 2 whole shallots, peeled and thinly sliced, about 1 cup
 3 tbsp olive oil
 1 tbsp fresh thyme or 2 teaspoons dried
 2 tsp salt, divided
 6 cups vegetable broth
 ½ cup raw cashewsoptional, for added creaminess, or substitute raw pumpkin seeds for nut-free version
 2 tbsp nutritional yeast
 1 tbsp fresh lemon juiceadd more if desired
 Freshly ground black pepper to taste
 Micro-greens or chopped fresh herbs for garnish
1

Preheat oven to 400ºF. Line a baking tray with parchment paper. Place cauliflower, garlic, onions, and thyme on the baking tray and drizzle with olive oil. Gently toss together and sprinkle with 1 teaspoon of the salt. Roast for about 25 minutes or until all the vegetables are soft and medium brown in color.
 
Heat the broth while the vegetables are roasting. Transfer vegetables to a blender. Add the warm vegetable broth, cashews, nutritional yeast, lemon juice, remaining 1 teaspoon of salt, and black pepper. Remove the plastic knob from the blender and partially cover the hole with a dish towel to allow steam to escape. Purée the soup to the desired consistency (leaving a little texture makes for a nice mouth-feel). To serve, ladle soup into bowls and garnish.