Vegan Roasted Cauliflower Onion Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch, Soup, Dinner
Cuisine: American
Serves: 4
Ingredients
  • 1 head of Cauliflower - remove the leaves and cut to one inch pieces, wash and dry
  • 10 cloves garlic
  • ½ large red onion or 1 small onion
  • 2 tbsp olive oil
  • ⅓ tsp salt
  • 1 vegetable boullion cube
  • 4 cups water or if you prefer veg stock. I like water.
  • ½ tsp white chili powder or white pepper powder or more(use accordingly)
  • 1 cup unsweetened almond milk
  • Salt if needed
toppings
  • Toasted pecans
  • cilantro or chives
  • croutons
  • touch of vegan cream or coconut yogurt
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup. You can use an airfryer too.
  2. On the baking sheet, toss the cauliflower, onion and garlic with 1 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
  3. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering.
  4. Add the cauliflower, onion and garlic, pour in the water.
  5. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Add the bullion cube, white chili powder and cove, Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
  6. Once the cauliflower is buttery soft, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the veggies to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!). Add all the stock too in the end to blend.
  7. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! Pour this soup over a sieve and pour it back in the stock pot.
  8. Add the milk and bring it to a smooth simmer for 5 minutes. Keep the consistency of the soup thicker.
  9. Pour it in bowls, Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, cilantro and/or chives.
  10. Top it with finely chopped pecans and a drizzle of olive if you prefer.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/10/02/vegan-roasted-cauliflower-onion-soup/