Vegan Cauliflower Soup | #Homemade

coconut milk

🥗Healthier: cashew cream

💰Cheaper: soy milk

Cashew cream adds creaminess while being nut-based, and soy milk is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be healthier and cheaper than store-bought.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach provides similar nutrients, while dried parsley is a cost-effective alternative.

Preheat the oven to 375 degrees Fahrenheit.

Cut the full head of cauliflower into florets and spread them on a baking sheet.

Add chopped carrots to the baking sheet.

Drizzle olive oil over the cauliflower and carrots.

Season with salt, black pepper, and curry powder.

Roast in the oven for about 20 minutes or until soft and golden.

In a large soup pot, heat a little oil on the stove.

Add chopped onion and minced garlic to the pot once the oil is hot.

Add freshly grated ginger to the pot after the onions have heated up.

Add the roasted cauliflower and carrots to the pot.

Pour in a can of coconut milk and vegetable broth.

Season with more salt and black pepper.

Bring the mixture to a boil, then reduce the heat to medium and cover the pot.

Let the soup cook for 15 to 20 minutes until the cauliflower and carrots are completely soft.

Turn off the heat and use an immersion blender to blend the soup until silky smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary