Go Back

Roasted Cauliflower Soup

Rich, creamy, and packed with nutrition. This soup is almost too easy to make and it freezes well for meal prep.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1 head cauliflower, cut into bite size pieces
  • 2 tbsp avocado or coconut oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp chipotle chilli pepper
  • 1 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 1/4 tsp nutmeg
  • 3-4 cloves of garlic, peeled
  • 2-3 shallots peeled and finely sliced.
  • 1/4 cup nutritional yeast
  • 1.5 cups cashew or hemp milk
  • 1 sprig parsley, chopped (garnish, optional)
  • pinch saffron (garnish, optional)

Instructions
 

  • Preheat oven to 425 degrees and place cauliflower, shallots, and garlic evenly on a sheet or in a casserole dish. Coat with the oil and spices. Roast for 30 minutes. Allow it to slightly cool.
  • Add everything together in the blender and process until smooth, about 2-5 minutes based on your blender.
  • Pour into soup bowls and garnish.

Notes

This soup is thick, like a bisque. If you want a thinner texture just add more nut milk or water to adjust to your preference.