Go Back
–+ servings
Print Recipe
5 from 2 votes

Roasted Vegan Cauliflower Soup

Learn how to make the best healthy roasted vegan cauliflower soup. Our quick & easy recipe features creamy coconut, lemon, paprika & nutmeg.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Soup
Cuisine: American, canadian
Keyword: Cauliflower Soup, Healthy Soup, Vegan Soup, Vegetarian Soup
Servings: 6
Calories: 247kcal

Equipment

  • Dutch Oven or Large Pot
  • French knife
  • measuring spoons
  • measuring cups
  • baking sheet
  • oven
  • Immersion Blender

Ingredients

  • 1 Large cauliflower (2 lb) cut into florets
  • 4 tbsp Olive oil
  • 1 Spanish onion finely minced
  • 3 Garlic cloves finely minced
  • 4 cups Vegetable broth
  • 1 cup Coconut milk
  • 1 tbsp Lemon juice
  • 1/4 tsp Nutmeg ground
  • 1/2 tsp Smoked paprika

Instructions

  • Preheat the oven to 425 F.
  • Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Toss the cauliflower florets with 2 tablespoons of olive oil until lightly and evenly coated. Arrange cauliflower in a single layer across the pan, ensuring none of the florets are touching. This ensures the cauliflower roasts rather than steams when baking in the oven.
  • Sprinkle cauliflower with salt then bake for 25-30 minutes. Toss the cauliflower after 15 minutes in the oven.
  • Remove roasted cauliflower and let cool. Reserve 4-5 roasted cauliflower florets to garnish the soup with later.
  • In a Dutch Oven or large pot, warm the remaining olive oil over medium heat. Add the onion and salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 6 minutes.
  • Add the garlic and cook, stirring until fragrant, about 30 seconds, then add the vegetable stock and coconut milk.
  • Add roasted cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer. Cook, stirring occasionally, for 20 minutes.
  • Remove the pot from the stove and let cool for 10 minutes. Using an immersion blender, blitz the soup until velvety smooth, 3-4 minutes.
  • Add the lemon juice, nutmeg and paprika and blend again. Add additional salt and pepper to taste.
  • Garnish bowls of soup with roasted cauliflower floret and a sprinkle of chopped parsley or chives.

Nutrition

Calories: 247kcal | Carbohydrates: 13.2g | Protein: 7.5g | Fat: 20g | Saturated Fat: 10.1g | Sodium: 562mg | Potassium: 741mg | Fiber: 5.2g | Sugar: 6.3g | Calcium: 54mg | Iron: 2mg