Creamy Cauliflower Soup Recipe: Dairy Free and Delicious - Cauliflower Soup Recipes Vegan

Chop half a head of cauliflower, 2 medium-sized parsnips, 2 onions, and 3 cloves of garlic into similarly sized pieces.

Preheat the oven to 350°F and roast the chopped vegetables for about 30 minutes.

Drizzle 3 to 4 tablespoons of olive oil and sprinkle 2 teaspoons of salt over the vegetables before roasting.

While the parsnip and cauliflower are cooling, heat 2 tablespoons of olive oil in a pan.

Slice garlic into thin pieces and add to the hot oil.

Add the roasted cauliflower to the pan and sprinkle with garlic, cooking on medium heat.

Add 1 teaspoon of salt to the pan and roast the cauliflower and garlic until fragrant, about 10 to 15 minutes.

Transfer the roasted parsnip, onions, garlic, and cauliflower to a Vitamix blender.

Add 2 cups of vegetable broth to the blender and blend until creamy and smooth.

Pour the blended mixture into a soup pot and add more vegetable stock if desired for consistency.

In the same pan, add spinach and cook until wilted, without adding salt.

Add lime chili seasoning or lemon pepper to the spinach for flavor.

Combine the spinach with the soup mixture and add cashews for crunch before serving.

Grate fresh nutmeg into the soup for added flavor.

Equipment Needed

Spice Level:

Dietary