Roasted Garlic Cauliflower Soup

This soup is so tasty and I couldn’t believe it was vegan.

Adapted from Avocado Pesto.

This recipe is: vegetarian, vegan, gluten free


  • 1 head cauliflower, chopped into florets
  • 1 head garlic
  • 3 tbsp olive oil, divided
  • 2 carrots, diced (no need to peel if they’re organic)
  • 1 small onion, diced
  • 2 tsp paprika (can be any combination you like- I used all Hungarian paprika)
  • 4 cups vegetable broth
  • 14oz coconut milk
  • 2 tbsp nutritional yeast
  • 1 tsp dried parsley or 1 tbsp fresh
  • optional: green onions for topping


  1. Preheat oven to 400° F. Cut the top off the head of garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil.
  2. Toss the cauliflower florets with olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.
  3. Bake the cauliflower and garlic for 30 minutes.
  4. Heat about 1 tbsp olive oil in a large pot over medium-high heat. Add the onions and cook until translucent, about 4-5 minutes.
  5. Add the carrots and cook for a few minutes, until beginning to soften. Add paprika and parsley.
  6. Add the vegetable broth, and bring to a boil.
  7. Add the roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves).
  8. Bring to a boil, reduce heat, and simmer for 10-15 minutes.
  9. Remove from heat and puree until smooth with an immersion blender.
  10. Add coconut milk and nutritional yeast. Bring to a boil, reduce heat and simmer for 2-3 minutes. Season to taste with pepper and salt.
  11. Serve topped with green onions, if desired.

Serves 4-5.


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