CREAMY ROASTED VEGAN CAULIFLOWER SOUP



Ingredients


  1. 1 medium head cauliflower about 1 1/2 to 2 pounds
  2. 1 tbsp oil
  3. 2 cloves garlic, minced
  4. 3 cups vegetable broth (720 ml)
  5. 1 cup plant-based milk (240 ml)
  6. 1/3 cup soaked cashews (50 g) (*see recipe notes)
  7. One 15 oz can cannellini beans drained and rinsed
  8. Spice mix: 1 tsp onion powder 1/2 tsp paprika, 1/2 tsp sea salt (or less/more to taste), 1/2 tsp ground oregano (or thyme), black pepper to taste
  9. 1 tbsp fresh lemon juice or lime juice
  10. Fresh parsley for garnish



 Instructions


  • Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.
  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Cut the cauliflower into florets, spread on a baking tray (lined with parchment paper) and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish.
  • In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth.
  • Taste the soup and adjust seasonings. If you prefer a spicy soup, add some hot pepper flakes!
  • If the cauliflower soup is too thick (it does get thicker as it sits), add a little bit more broth or plant-based milk and blend again.
  • Transfer to a pot and warm to the desired temperature.
  • Garnish with fresh parsley and the reserved cauliflower florets. Enjoy!


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