The Creamiest Vegan Roasted Garlic & Cauliflower Soup Ever!

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.

Preheat the oven to 400°F (200°C).

Break the cauliflower into florets and place on a baking tray lined with parchment paper.

Cut the top off of a whole bulb of garlic to expose the cloves and place it face down on the parchment paper.

Cut one medium Yukon Gold potato into cubes (with skins on) and add to the baking tray.

Roast in the oven for 20 to 25 minutes until the cauliflower is golden and the potatoes are tender.

Once roasted, squeeze the garlic out of the bulb into a blender.

Add the roasted cauliflower, potato, and garlic to the blender.

Add 2 teaspoons of nutritional yeast, 1 tablespoon of lemon juice, 1 tablespoon of white miso paste, and 1 cup of drained and rinsed chickpeas to the blender.

Pour in 2 cups of low sodium vegetable broth and blend until creamy.

Transfer the blended soup to a pot and heat it up on medium-high heat.

Add 1 cup of unsweetened soy milk to the pot to achieve a creamier consistency.

Season with a generous amount of black pepper and heat until warmed to preference.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary