Description
This creamy roasted cauliflower soup is a rich, comforting vegan dish featuring caramelized cauliflower, sweet roasted garlic, white beans for protein and creaminess, and a subtle hint of warm nutmeg. It’s blended to a velvety smooth texture and garnished with fresh parsley, red pepper flakes, pine nuts, and a drizzle of olive oil for extra flavor and texture.
Ingredients
Scale
Vegetables
- 1 medium head cauliflower, cut into florets
- 1/2 medium yellow onion, sliced (~3/4 cup)
- 5 cloves garlic, peeled and left whole
Soup Base & Seasonings
- 1 Tbsp avocado oil
- 1 healthy pinch each sea salt & black pepper, plus more to taste
- 3/4 cup raw cashews
- 1 (15-oz) can white beans (such as Cannellini), rinsed and drained
- 4 cups vegetable broth
- 1 cup water
- 1/4 tsp ground nutmeg
- 1 Tbsp lemon juice
Garnishes (optional)
- Parsley
- Red pepper flakes
- Pine nuts
- Olive oil
Instructions
- Preheat and roast vegetables: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Place the cauliflower florets, sliced onions, and whole peeled garlic cloves on the baking sheet. Drizzle with avocado oil and season with sea salt and black pepper. Toss to fully coat all the vegetables for even roasting.
- Roast until tender: Roast the vegetables in the oven for 30 minutes, stirring halfway through to ensure even caramelization and softness.
- Soak cashews and prepare beans: While the vegetables roast, place the raw cashews in a bowl or measuring cup and cover them with boiling water. Set aside to soak. Rinse and drain the canned white beans thoroughly.
- Combine soup ingredients: Remove the roasted vegetables from the oven and immediately transfer them to a large stock pot or Dutch oven. Reserve a few cauliflower florets for garnish if desired. Add the rinsed white beans, vegetable broth, water, and ground nutmeg to the pot, stirring well.
- Simmer the soup: Heat the pot over medium-high heat until it reaches a strong simmer, then reduce the heat to medium-low. Let the soup simmer gently for 15 to 20 minutes until the cauliflower is very soft and easily falls apart when pierced with a fork.
- Blend the soup base: Turn off the heat. Carefully transfer the hot soup mixture to a high-speed blender. Add lemon juice and a pinch of salt. Blend until the soup is creamy and smooth. Pour half of the blended soup back into the pot.
- Blend cashews into soup: Drain the soaked cashews and add them to the remaining soup left in the blender. Blend together until pale, very creamy, and fully smooth, about one minute.
- Combine blended mixtures: Pour the cashew blend into the pot with the other half of the pureed soup and stir to swirl the two mixtures together, creating a luscious, creamy texture.
- Adjust seasoning and serve: Taste the soup and adjust salt, pepper, or nutmeg as needed. Serve hot with reserved roasted cauliflower florets, a sprinkling of fresh parsley, red pepper flakes, pine nuts, and a drizzle of olive oil as garnish, all optional but recommended for extra flavor and texture.
- Store leftovers: Refrigerate leftovers in a covered container for up to 1 week or freeze for up to 1 month. Reheat gently on the stovetop, adding dairy-free milk or broth if you want to thin the soup further.
Notes
- Incredibly rich, creamy roasted cauliflower soup with plenty of garlic, white beans, and a hint of ground nutmeg.
- Only 10 simple ingredients are required for this wholesome and flavorful soup.
- Soaking cashews helps them blend smoothly and adds natural creaminess without dairy.
- Using a high-speed blender safe for hot liquids is essential for smooth texture and safety.
- Garnishes like parsley, pine nuts, and red pepper flakes enhance both the appearance and flavor.
- Leftovers keep well refrigerated or frozen for easy meal prep and enjoyment later.
Nutrition
- Serving Size: 1 serving
- Calories: 294 kcal
- Sugar: 7 g
- Sodium: 568 mg
- Fat: 16.6 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 11.9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 8.1 g
- Protein: 12.3 g
- Cholesterol: 0 mg
