Cauliflower Soup Recipe (Vegan, Gluten-Free)
- Yield: 2 servings 1x
Description
This cauliflower soup recipe is the perfect go-to when you are looking for a creamy yet healthy soup! Super easy to whip up and have on the table in less than 30 minutes. Feel free to double the batch so you have plenty of leftovers. This makes a great soup & salad combo when you serve alongside this Superfood Salad!
Ingredients
Scale
1 large head of cauliflower
1 onion
2 cloves of garlic
400 ml of vegetable stock
1 tbsp nutritional yeast (optional)
pinch of sea salt
pinch of ground black pepper
Instructions
- Preheat oven to 170oc/150oc fan
- Wash the cauliflower and cut each floret and place on a lined baking sheet
- Place in the oven and roast for 15-20 minutes until golden
- Keeping the cauliflower stalk diced finely
- Roughly chop the onion & peel and smash the garlic cloves
- Heat oil in a deep heavy pot
- Saute the cauliflower stalk, onion & garlic in the oil until golden
- Add the roasted cauliflower, stock and if using the nutritional yeast
- Bring to a simmer to allow all the flavours to combine
- Turn off the heat and allow to cool a little
- Transfer all into a blender and blend until smooth
- Return to the pot & reheat then season with salt & pepper to taste before serving
Notes
Whenever I steam vegetables I retain the water in a glass jar to use as stock for soups
This soup is also nice with some coconut mylk or cream stirred through
