Creamy Vegan Roasted Cauliflower Soup
Ingredients
- 1 tbsp oil
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice or lime juice
- fresh parsley for garnish
- instructions ~
- soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.
- transfer to a pot and warm to the desired temperature.
Preparation
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!
Notes: you can use shelled hemp seeds instead of cashews or leave them out (the soup will be less creamy though) recipe as posted on elavegan
Com
