Who would have thought cauliflower would taste that good when it becomes roasted and blended into a soup.
Let me tell you, if you’re not a cauliflower fan you might wanna give this recipe a try, it will possibly change your mind! Hint, Hint!
This soup is perfect to cozy up on cold days or just drink it cold if it’s warmer where you are. The secret is in the roasting that makes it creamy and delicious!
Sometimes I use it cold as a dipping sauce and dip my vegetables or crackers. However you decide to eat it, I hope it will still taste good.
Since cauliflower has a bland taste I added some spices, zest, and nutritional yeast to level it up.
Why I love this recipe:
Roasted Cauliflower-Cashew Soup
Ingredients
- 1 medium head of cauliflower
- 4 cloves of garlic
- 2 Tbsp extra virgin olive oil
- ½ cup cashews – soaked for 1 hour and rinsed
- 3 ½ cup low sodium vegetable broth *
- 1 Tbsp nutritional yeast
- 1 Tbsp rice vinegar
- ½ tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
OPTIONAL TOPPINGS
- Sprouts
- Sesame seeds
- Pumpkin seeds
- Watermelon radish
- Olive oil
- Lemon wedges
Instructions
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Preheat oven to 400° F. Cover a baking sheet with parchment paper. Spread the cauliflower florets and garlic on top. Drizzle with olive oil and use your hands to lightly cover everything on the pan with oil.
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Roast the cauliflower for 40 minutes until they are slightly golden brown, shaking the pan half way through to ensure even baking.
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Remove the garlic from the pan 25 minutes into baking and set aside. Continue to bake the cauliflower florets.
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Remove the baked cauliflowers and let cool for 5 minutes before adding them to a high-speed blender (I like to use Vitamix).
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Add the vegetable broth to your blender followed by the remaining ingredients (baked cauliflower, garlic, cashews, nutritional yeast, rice vinegar, lemon zest, salt, and black pepper).
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Blend on high for 2 minutes until the soup has a smooth and creamy texture.
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Taste test and adjust the seasoning to your liking (may add additional salt).
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Transfer the soup into a medium pot and reheat on medium-low heat while mixing occasionally to prevent sticking.
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Serve in your favourit bowl, top with a drizzle of olive oil, sesame seeds, some sprouts, and maybe some watermelon radishes*.
Recipe Notes
- * To thin out the soup you may add more vegetable broth.
- * I find watermelon radishes so pretty, plus they give a great crunch. Not to mention that it brings me joy to look at a colourful bowl. It is not necessary to use them in this recipe however.
I love this, the ingredients are very healthy and nutritious ❤️
I luv this soup easy & healthy😍
Amazing photography. Haven’t tried the recipe yet.