Creamy Vegan Roasted Cauliflower Soup
Ingredients
- 1 medium head cauliflower about 1 1/2 to 2 pounds
- 1 tbsp oil
- 2 cloves garlic, minced
- 3 cups vegetable broth (720 ml)
- 1 cup plant-based milk (240 ml)
- 1/3 cup soaked cashews (50 g) (*see recipe notes)
- One 15 oz can cannellini beans drained and rinsed
- 1 tbsp fresh lemon juice or lime juice
- Fresh parsley for garnish
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
Preparation
Preheat oven to 425°F (220°C) and toss cauliflower with oil and part of the spice mix, roast for 25-30 minutes until golden brown
In a large pot, heat remaining oil over medium heat, add minced garlic and sauté for 1-2 minutes until fragrant
Add vegetable broth, plant-based milk, soaked cashews, drained cannellini beans, and remaining spice mix, bring to a simmer
Add roasted cauliflower to the pot and simmer for 10 minutes
Blend the mixture until smooth using an immersion blender or regular blender
Stir in lemon juice, adjust seasoning to taste, and garnish with fresh parsley before serving
