Creamy Vegan Roasted Cauliflower Soup
Ingredients
- 1 medium head cauliflower, about 1.5 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)
- 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
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, drizzle with 1 tablespoon oil and a little salt, toss with your hands, and roast for 30-35 minutes until browned and tender. Set aside a few cauliflower florets for garnish.
In a blender, combine all ingredients and blend until completely smooth, adding broth and milk in batches if necessary.
Taste the soup and adjust seasonings. If you prefer a spicy soup, add some hot pepper flakes.
If the soup is too thick, add a little 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!
