This simple vegan roasted cauliflower soup is an amazing comfort food. It makes a great dinner, just serve it with a slice of toast or with a lots of seeds on top. Or both!
I can just repeat myself, roasted vegetable soups are so delish! Plus super simple and quick and absolutely good for you. I love this roasted bell pepper soup, pumpkin soup, this carrot and zucchini one and this cauliflower soup! So easy to make, you know how much I love simple recipes…
This roasted cauliflower soup recipe here is now just a basic recipe. You can use whatever spices you want to, it is also delicious with smoked paprika or with some italian seasoning. Or the season is almost here, try it with wild garlic! I didn’t add now any milk or cream, but you should try the soup that way too. My favorite is using coconut cream, but actually any type will be good, whatever you like or have. And then the toppings: I like to keep it simple, with croutons or seeds, for example pumpkin seeds or pine nuts, but you can be a bit fancier. Add some pesto or roasted chickpeas or for example beetroot chips. You really can’t go wrong with this soup.
- 1 cauliflower
- 4 cup of water or vegetable broth
- 1 tsp cumin
- 1 tsp turmeric
- 1 clove of garlic
- pumpkin seed oil
- chili, salt, pepper
- Preheat oven to 180°C. Cut cauliflower into florets and arrange them on a baking tray. Drizzle some pumpkin seed (or olive) oil, and season with chili, salt, pepper, turmeric and cumin. Bake cauliflower for 30-40 minutes or until golden brown.
- Add cauliflower, water or veggie broth and garlic to a large pot and cook for 5-10 minutes. Transfer soup to a blender and blend until smooth.
- Return the soup to the pot. Add milk or cream at this point if you want. Heat up the soup a bit, season if needed and serve warm. Enjoy!