Hey Folks,

With my new camera lens, and photography school, I am really trying to step my photography game up lately. Soup is my achilles heel though! I love soup, but it is really hard to take a good picture of soup. This vegan roasted cauliflower soup is super tasty, however, and I wanted to share this easy recipe with you.

Vegan Roasted Cauliflower Soup

I found this recipe over at Avocado pesto. That recipe includes celery which I loathe, so I took it out of the recipe. The soup is creamy and gets better when you need to reheat on the stove. I would recommend to stay away from microwaving your left overs whenever possible. I actually survived without a microwave for many years, before I moved into a place with a built in model.


Print Recipe
Vegan Roasted Cauliflower Soup Yum
Filling vegan roasted cauliflower soup that is perfect for a cold day. The flavors are amazing
  1. Preheat oven to 400 degrees F.
  2. Cut the top off the head of garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in parchment paper.
  3. Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.
  4. Bake the cauliflower and garlic for 30 minutes.
  5. Heat remaining olive oil in a large pot over medium-high heat. Add onions. Cook until translucent (a few minutes).
  6. Add carrots. Cook for a few minutes. Add paprika and salt.
  7. Add vegetable broth, and bring to a boil.
  8. Add roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves)
  9. Bring to a boil, reduce heat and simmer for 10-15 minutes.
  10. Remove from heat and puree until smooth with an immersion blender.
  11. Add coconut milk and nutritional yeast. Bring to a boil, reduce heat and simmer for 2-3 minutes.
  12. Serve topped with any leftover roasted cauliflower florets and chopped parsley.

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