Best 2 Vegan Roasted Cauliflower Soup Recipes

ROASTED CAULIFLOWER SOUP WITH CURRIED CASHEW CREAM (VEGAN/GLUTEN

Steps:

• Preheat oven to 425.
• In large oiled baken pan, combine cauliflower, garlic, onion and potato.
• Drizzle with olive oil and season with salt and pepper to taste.
• Roast about 30 minutes or until tender and golden, stirring once about 1/2 way through.
• Transfer roasted veggies to a large pot, add broth and bring to a boil.
• Reduce heat to low and simmer for 10 minutes.
• Transfer soup to blender or food processor in batches and blend til smooth. Or use a handheld blender in the pot.
• Return soup to pot if necessary and stir in non-dairy milk. Season with salt and pepper to taste.
• Simmer 10 minutes longer.
• To serve: ladle into bowls, spoon a swirl of Curried Cashew Creme into the center of each bowl, then sprinkle with chives. Serve Hot.
• Cashew Creme.
• In a blender, process cashews to a fine powder. Add curry powder, salt and non-dairy milk and blend until smooth.

VEGAN ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place cauliflower, potatoes, and onions into a 9x13-inch glass baking dish and sprinkle rosemary over the top. Season liberally with salt and pepper. Add olive oil and toss vegetables until evenly coated.
• Roast in the preheated oven, tossing halfway through, until evenly browned, about 1 hour. Remove from the oven. Add lemon juice and toss with a metal spatula, scraping any browned vegetable bits off the bottom. Allow to cool.
• Fill blender halfway with roasted vegetables and add 2 cups stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a big soup pot. Repeat with remaining vegetables and stock.
• Heat soup over medium heat until it boils. Season with salt and pepper to taste.