It’s already starting to get cold again here in Seattle, so I wanted to make something to keep me warm until Spring rolls around. This cauliflower soup is both warm and hearty.
When roasting the cauliflower, make sure to get some color on the florets. This brings out more depth of flavor to the cauliflower. I love well roasted cauliflower, I couldn’t help but snack on a few florets before they made it into the soup.
I was pretty excited to bust out my new immersion blender for this recipe. The immersion blender makes life so much easier when making soups like this. You don’t have to transfer the cauliflower into a blender in batches and you can blend a large quantity of cauliflower at once
Keep your cauliflower in your soup, not the floor,
Your favorite alternative chefs, K & T
Roasted Cauliflower Soup
Ingredients
- 2 heads of cauliflower cut in florets
- 5 garlic cloves
- 1 onion diced
- 3 tbsp olive oil divided
- 5 cups Vegetable broth
- ½ cup cashews soaked in water for at least 4 hours
- 2 tbsp Nutritional yeast
- ¾ tsp kosher salt
- ½ tsp pepper
- Smoked Paprika
- ½ Lemon
- ½ tsp dried thyme
Instructions
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Preheat oven to 425 degrees F.
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Toss cauliflower and garlic in 2 tbsp olive oil. Season with salt and pepper. Place on a large baking sheet and roast for 30 minutes or until edges brown.
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In a large pot over medium-high heat, add 1 tbsp olive oil. Add onions and saute until caramelized.
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Next, add the vegetable broth, cashews, cauliflower, and garlic to the pot. Using an immersion blender, blend all ingredients together.
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Season with nutritional yeast, salt, pepper, paprika, lemon, and thyme.