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Roasted Cauliflower Soup

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


  • 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)


  • 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.


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.