Creamy Vegan Cauliflower Soup

Baking sheet lined with parchment paper; large pot; immersion blender or food processor; spoon; knife; cutting board; measuring cups/spoons; oven mitts/tongs

10 minutes

30 minutes

Vegan

vegan, cauliflower, soup, creamy, healthy

Main Course

Roasting & Simmering

Vegan

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1 head of cauliflower (about 500g), cut into florets

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

2 cups vegetable broth or stock

1/2 teaspoon dried thyme leaves

Salt and pepper to taste

Preheat oven to 200°C. Place the cauliflower florets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes until golden brown.

Heat the remaining olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the roasted cauliflower to the pot along with the vegetable broth or stock and thyme leaves. Bring to a boil then reduce heat to low and simmer for 10 minutes until the cauliflower is tender.

Using an immersion blender or food processor, blend the soup until smooth and creamy. Season with salt and pepper to taste if needed. Serve warm with your favorite toppings such as fresh herbs or croutons if desired.

Calories – 170 kcal, Fat – 5 g, Carbohydrates – 24 g, Protein – 6 g

This vegan Cream of Cauliflower Soup is an easy yet delicious way to enjoy a comforting bowl of soup that’s both healthy and flavorful! Roast the cauliflower in the oven before adding it to a pot with onion, garlic, vegetable broth or stock, thyme leaves, salt and pepper for an easy yet flavorful meal that can be enjoyed any time of year!

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