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    Oh My Veggies » Vegan Recipes » Vegan Soups & Stews

    Roasted Vegan Cauliflower Soup

    Published: Jan 7, 2022 · by Nicole · Updated: Mar 5, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    A perfect roasted vegan cauliflower soup! Enjoy a bowl of deliciousness for dinner, featuring a savory, garlicky flavor and a hint of cheesiness. Creamy and smooth, you'll never be able to tell that this soup is completely dairy-free.

    Roasted vegan cauliflower soup

    We're deep into soup season, and I've been eating cauliflower soup on repeat. Trust me, even if you think you don't like cauliflower, you'll change your mind after trying this recipe. It's ridiculously easy, requiring just a few ingredients. But the result never fails to impress!

    Soup with roasted cauliflower

    Featuring roasted cauliflower, garlic and onion, this soup is dairy-free deliciousness at its best. In fact, no one will be able to tell that this soup is 100% vegan! Even the harshest critics or the fussiest eaters - I can promise you that. Plus, you need just 30 minutes to make it from start to finish, making it perfect for a weeknight.

    Ingredients and substitutions for vegan cauliflower soup

    • Cauliflower, onion and garlic. These will be roasted to create the most amazing depth of flavor and texture.
    • Olive oil for roasting the vegetables.
    • Onion powder, cumin, salt and pepper for roasting the veggies. You can adjust the spices depending on personal preference. For instance, you can add paprika for a hint of spice, or turmeric for a bright orange color.
    • Plant based milk of your choice. Use coconut milk for a creamy and rich texture.
    • Nutritional yeast. This will add a hint of a cheesy flavor.
    • Lemon juice for tanginess. Apple cider vinegar also works.
    • Vegetable stock.
    • Green peas. These are stirred in right at the end to give the cauliflower soup extra texture.
    Dairy-free soup with cauliflower

    How to make vegan cauliflower soup

    Firstly, preheat the oven to 350 degrees F/180 degrees C and line a large baking tray with parchment paper. To the baking tray, add the cauliflower, onion, garlic, olive oil, onion powder, cumin, salt and pepper. Stir to combine, making sure all the vegetables are well-coated in the seasoning. Bake in the preheated oven for 20 minutes.

    Cauliflower, onion and garlic on a baking tray
    Cauliflower soup in a blender

    When ready, transfer the roasted vegetables to a blender or food processor, but save some of the cauliflower for garnishing. Add plant based milk, nutritional yeast, lemon juice, vegetable stock, salt and pepper. Blend until smooth.

    Pour the soup into serving bowls, and add equal amounts of green peas to each one. Serve garnished with extra roasted cauliflower.

    Instructions for storage and freezing

    You can keep leftover vegan cauliflower soup in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove.

    This is also a freezer-friendly soup. Store in ziplock bags or an airtight container, leaving some room for expansion. Allow to thaw fully in the fridge before reheating on the stove or in the microwave.

    Other amazing vegan soup recipes

    Dairy-free cauliflower soup
    • My vegan split pea soup is comfort food at its best.
    • You can't go wrong with a dairy-free French onion soup.
    • A vegan tomato soup is always a good idea.
    • My vegan sweet potato soup is a must-try.

    If you give this vegan cauliflower soup recipe a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating!

    Recipe

    Vegan Roasted Cauliflower Soup

    A perfect roasted vegan cauliflower soup! Enjoy a bowl of deliciousness for dinner, featuring a savory, garlicky flavor and a hint of cheesiness. Creamy and smooth, you'll never be able to tell that this soup is completely dairy-free.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    0 minutes minutes
    Total Time: 25 minutes minutes
    Course: Main Course, Soup
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: cauliflower, earth of maria, green peas, nutritional yeast, onion, to move
    Servings: 4 servings
    Calories: 176kcal
    Author: Oh My Veggies

    Equipment

    • 1 Conventional oven
    • 1 Baking tray
    • 1 Blender or food processor

    Ingredients

    • 1 head cauliflower
    • 1 large onion chopped
    • 2 cloves garlic
    • 2 tbsp olive oil
    • ½ tsp cumin
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 cup plant based milk
    • ¼ cup nutritional yeast
    • 1 lemon juice of
    • 1 cup vegetable stock
    • 1 cup green peas

    Instructions

    • Prepare the cauliflower. Remove the leaves and the stem, then chop it into medium-sized florets.
      1 head cauliflower
    • Preheat the oven to 350 degrees F/180 degrees C and line a large baking tray with parchment paper.
    • To the baking tray, add the cauliflower, onion, garlic, olive oil, onion powder, ½ tsp cumin, ½ tsp salt and pepper. Stir to combine, making sure all the vegetables are well-coated in the seasoning. Bake in the preheated oven for 20 minutes.
      1 large onion, 2 cloves garlic, 2 tbsp olive oil, ½ tsp cumin, 1 tsp salt, 1 tsp black pepper
    • When ready, transfer the roasted vegetables to a blender or food processor, but save some of the cauliflower for garnishing. Add plant based milk, nutritional yeast, lemon juice, vegetable stock, and the rest of the salt and pepper. Blend until smooth.
      1 cup plant based milk, ¼ cup nutritional yeast, 1 lemon, 1 cup vegetable stock
    • Pour the soup into serving bowls, and add equal amounts of green peas to each one. Serve garnished with extra roasted cauliflower.
      1 cup green peas

    Video

    Notes

    You can keep leftover vegan cauliflower soup in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove.
    This is also a freezer-friendly soup. Store in ziplock bags or an airtight container, leaving some room for expansion. Allow to thaw fully in the fridge before reheating on the stove or in the microwave.

    Nutrition

    Calories: 176kcalCarbohydrates: 21gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 946mgPotassium: 683mgFiber: 7gSugar: 8gVitamin A: 415IUVitamin C: 101mgCalcium: 139mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Crispy Teriyaki Tofu
    Chive Oatmeal Bread »

    30 Minutes or Less, Earth of Maria, Gluten-free Vegan Recipes, Soy Free Vegan Recipes, Vegan Dinner Recipes, Vegan Recipes, Vegan Soups & Stews, Vegan Weeknight Meals, Vegetarian Recipes, Vegetarian Soups & Stews cauliflower, Green peas, nutritional yeast

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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