Best 3 Roasted Cauliflower Soup With Curried Cashew Cream Vegangluten Recipes

Indulge in a culinary symphony of flavors with our roasted cauliflower soup, a vegan and gluten-free delight that tantalizes your taste buds. This creamy and comforting soup features roasted cauliflower, lending a smoky sweetness, while the addition of curry powder and cashew cream infuses it with a warm, nutty aroma and a hint of spice. The soup is a symphony of textures, with tender cauliflower florets, crunchy roasted chickpeas, and silky cashew cream. Accompanying the soup are three delectable recipes: a vibrant green tahini sauce for a tangy kick, a zesty cilantro-lime relish for a refreshing burst of flavor, and a flavorful roasted chickpea salad for a crunchy, protein-packed complement. Embark on a culinary journey with this satisfying and nutritious roasted cauliflower soup, enhanced by a trio of vibrant accompaniments.

Here are our top 3 tried and tested recipes!

VEGAN ROASTED CAULIFLOWER SOUP

Vegan Roasted Cauliflower Soup image

This vegan cauliflower soup combines roasted cauliflower with white beans, cashews (optional), and garlic for a rich, creamy, cozy, comforting dairy-free soup the entire family will love!

Provided by Michaela Vais

Categories Soup

Time 50m

Number Of Ingredients 14

Ingredients

1 1/2 to 2 pounds cauliflower
1 tbsp oil
2 cloves garlic (minced)
3 cups vegetable broth
1 cup plant-based milk
1/3 cup cashews (soaked (see recipe notes))
1 (15 oz) can cannellini beans (drained and rinsed)
1 tsp onion powder
1/2 tsp paprika
1/2-1 tsp sea salt ((or less/more to taste))
1/2 tsp ground oregano ((or thyme))
Black pepper (to taste)
1 tbsp fresh lemon juice (or lime juice)
Fresh parsley (for garnish)

Steps:

You can watch the video in the post for visual instructions.Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Cut the cauliflower into florets, spread them on a baking tray (optionally lined with parchment paper), and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish.
In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth.
Taste the soup and adjust seasonings. If you prefer a spicy soup, add some red pepper flakes!
If the cauliflower soup is too thick (it does get thicker as it sits), add a little bit more broth or plant-based milk and blend again.
Transfer it to a pot and heat it until it's warm. Also, taste it and add more spices, if desired.
Garnish with fresh parsley and the reserved cauliflower florets. Enjoy!

Nutrition Facts : Calories 155 kcal, Carbohydrate 15 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

ROASTED CAULIFLOWER SOUP

Roasted Cauliflower Soup image

This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes. People are always shocked by how few ingredients are needed.

Provided by estkay

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h35m

Yield 6

Number Of Ingredients 7

Ingredients

2 heads cauliflower, broken into florets
olive oil cooking spray
¼ cup olive oil
1 large onion, chopped
4 cloves garlic, chopped
6 cups water
salt and ground black pepper to taste

Steps:

Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Broil the cauliflower until browned, 20 to 30 minutes.
Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 13.2 g, Fat 9.2 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 5.7 g

ROASTED CAULIFLOWER SOUP

Roasted Cauliflower Soup image

I created this delicious and creamy soup to bring to work for a healthy lunch. I hope you enjoy it too!

Provided by Jennie

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h10m

Yield 6

Number Of Ingredients 12

Ingredients

1 head cauliflower, cut into small florets
2 tablespoons roasted garlic-flavored extra-virgin olive oil
¼ teaspoon ground nutmeg
2 teaspoons garlic powder
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 tablespoon butter
1 onion, finely chopped
3 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
1 cup milk
1 tablespoon dry sherry

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 13.2 g, Cholesterol 10 mg, Fat 7.6 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 969.3 mg, Sugar 5.6 g

Tips:

Choose the right cauliflower: A head of cauliflower that is dense and heavy for its size is best. Avoid heads with brown spots or blemishes.
Roast the cauliflower until it is caramelized: This will give the soup a deep, rich flavor. Don't be afraid to let the cauliflower get a little charred in spots.
Use a high-powered blender: This will ensure that the soup is smooth and creamy. If you don't have a high-powered blender, you can use a regular blender, but you may need to blend the soup in batches.
Don't be afraid to experiment with the spices: The curry powder, cumin, and coriander are just suggestions. You can add other spices that you like, such as turmeric, paprika, or cayenne pepper.
Serve the soup hot or cold: Roasted cauliflower soup is delicious either way. If you're serving it cold, be sure to chill it for at least 4 hours before serving.

Conclusion:

Roasted cauliflower soup with curried cashew cream is a delicious and healthy vegan and gluten-free soup that is perfect for a quick and easy meal. The soup is made with roasted cauliflower, vegetable broth, coconut milk, and a variety of spices. The curried cashew cream adds a creamy and flavorful touch to the soup. This soup is a great way to get your daily dose of vegetables, and it is also a good source of fiber and protein.