Creamy-Yet-Vegan Roasted Garlic Cauliflower Soup Recipe

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 oven to 400°F (200°C).

Cut cauliflower into florets and place on a baking sheet.

Peel garlic cloves and add to the baking sheet with cauliflower.

Drizzle with olive oil and season with salt and black pepper.

Roast in the oven for 25-30 minutes until golden and tender.

While roasting, chop onion and sauté in a large pot over medium heat until translucent, about 5 minutes.

Add thyme and bay leaves to the pot, stirring for 1 minute to release aromas.

Once cauliflower and garlic are roasted, add them to the pot with sautéed onion.

Pour in vegetable broth and bring to a boil.

Reduce heat and simmer for 10 minutes to meld flavors.

Remove bay leaves and blend the soup until smooth using an immersion blender or in batches in a regular blender.

Stir in coconut milk, nutmeg, and lemon juice, adjusting seasoning with salt and pepper to taste.

Serve hot, garnished with chopped parsley.

Cooking Techniques

Spice Level:

Dietary