Healthy Roasted Garlic Cauliflower Soup | High Fiber | Detox | Weight Loss | |Anti-Inflammatory

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and can be used for a lighter soup.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Break down the whole head of cauliflower into smaller pieces and wash thoroughly.

Cut the tops off of 2 heads of garlic and roast them whole on a lined cookie sheet.

Spread the cauliflower on the cookie sheet and place the garlic heads on it.

Drizzle olive oil over the cauliflower and garlic, and sprinkle with salt.

Roast the cauliflower and garlic in the oven (temperature and time not specified).

Drain the water from 1 can of chickpeas and place them in a bowl.

Season the chickpeas with all-purpose seasoning and nutritional yeast, then add a little grapeseed oil and toss to coat.

Air fry the seasoned chickpeas at 400°F for about 7 minutes.

Chop onions and sauté them in a large saucepan until translucent.

Add grapeseed oil to the saucepan for sautéing the onions.

Prepare vegan chicken stock by mixing Better Than Bouillon No Chicken Base with warm water.

Once the onions are translucent, turn off the heat and let them cool slightly.

Remove roasted garlic from the skins and add it to the blender along with the roasted cauliflower and sautéed onions.

Blend the mixture for 5-7 seconds, then add about 1 cup of the vegan chicken broth and blend again.

Check the texture, then add another half cup of broth to loosen it up.

Blend again until smooth, then add the remaining broth to reach about 2 cups total.

Pour the blended mixture back into the saucepan and bring it to a bubble.

Season the soup with black pepper and cumin to enhance the flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary