Try this Creamy Vegan Roasted Cauliflower Soup recipe, or contribute your own.
Suggest a better descriptionInstructions
Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Cut the cauliflower into florets, spread on a baking tray (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 hot 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 to a pot and warm to the desired temperature.
Garnish with fresh parsley and the reserved cauliflower florets. Enjoy!
Notes
You can use shelled hemp seeds instead of cashews or leave them out (the soup will be less creamy though).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (446g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 116 | ||
Calories from Fat: 49 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 676.9mg | 23 % | |
Potassium 528.9mg | 14 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 10.8g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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