Creamy Vegan Roasted Garlic Cauliflower Soup

/ Vegan Recipes / By

Looking for a heartwarming vegan recipe that’s packed with flavor? This Vegan Roasted Garlic Cauliflower Soup is the answer! It’s perfect for those chilly evenings when you want something that feels indulgent yet is completely plant-based.

Imagine the sweet, nutty aroma of roasted garlic blending beautifully with velvety cauliflower. This soup is not just healthy; it’s a delightful way to enjoy the simple goodness of vegetables. Trust me, once you try this elegant yet comforting dish, it will become a staple in your kitchen.

Delicious Vegan Roasted Garlic Cauliflower Soup Recipe

Creamy cauliflower soup in a bowl, garnished with chives and a slice of bread, in a cozy kitchen.

This Vegan Roasted Garlic Cauliflower Soup is creamy and rich, made with roasted garlic, tender cauliflower, and a hint of nutmeg. It’s smooth and satisfying, making it a perfect choice for a cozy dinner or a quick lunch.

Ingredients

  • 1 large head of cauliflower, chopped into florets
  • 1 whole bulb of garlic
  • 1 medium onion, diced
  • 4 cups vegetable broth
  • 1 cup coconut milk or almond milk
  • 2 tablespoons olive oil
  • 1 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • Fresh chives or parsley for garnish

Instructions

  1. Roast the Garlic: Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast in the oven for about 30-35 minutes until soft and caramelized.
  2. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add chopped cauliflower and stir for another 5 minutes.
  3. Add Broth and Simmer: Pour in the vegetable broth, cover, and bring to a boil. Reduce heat and let it simmer for about 15 minutes or until the cauliflower is tender.
  4. Blend the Soup: Squeeze the roasted garlic cloves into the soup, then use an immersion blender to puree the mixture until smooth. Stir in coconut milk, salt, pepper, and nutmeg. Heat gently over low heat without boiling.
  5. Serve: Ladle the soup into bowls and garnish with fresh chives or parsley. Enjoy with crusty bread!

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 180kcal
  • Fat: 10g
  • Protein: 4g
  • Carbohydrates: 18g