Seeking warmth, comfort & mouth-watering flavor... try this plant-based roasted cauliflower soup! This vegan, gluten-free soup is seriously something special! Simple, wholesome ingredients comprise this creamy blend. It's an easy recipe to prepare and it's flavor and nutritional value will keep you coming back for more! Feel full and satisfied with this healthy soup!
Vegan I Gluten Free
Serves: 2
Time: 35 minutes
3/4 cup cashews, soaked
1 head cauliflower, florets (roasted)
4 tbsp. olive oil, divided
4 cloves garlic, minced
1/2 yellow onion, sliced
2 cups vegetable broth (or water)
1 cup nut milk
2 tbsp. nutritional yeast (optional)
Salt & pepper to taste
To prepare the cashews - Add the cashews to a bowl and cover with 2 - 3 inches of water. Soak overnight, 8 - 12 hours. Drain the water and rinse the jelly coating from the cashews.
To roast the cauliflower - Preheat the oven to 180C/375F. Line a baking sheet with a silicone mat or parchment paper.
Break the cauliflower into small florets and place in a mixing bowl. Toss with 2 tbsp. olive oil, salt and pepper. Spread the cauliflower onto the prepared baking sheet.
Cook 20 - 25 minutes until the cauliflower is tender and slightly browned.
Remove from the oven and set aside.
To prepare the soup - Add the remaining 2 tbsp. olive oil to a large skillet or sauce pot. Heat over medium-high. Once hot, add the garlic and onion, sauté 2 - 3 minutes, until slightly browned. Add the broth, nut milk, and nutritional yeast to the pan. Bring to a boil then reduce the heat to medium and simmer 2 - 3 minutes.
Add the cashew and cauliflower and simmer another 2 - 3 minutes, until heated through.
Transfer the soup to a blender and mix on medium-high speed until smooth and creamy, 30 - 60 seconds. Adjust the consistency with more water or broth, slowly, as needed.
To serve - Pour the soup into two serving bowls. Top with fresh parsley, sun flower seeds, salt and pepper.
To store - Keep leftovers 2 - 3 days in the fridge. Reheat to serve.
Comments