Creamy Roast Cauliflower Soup

recipe by Naomi Sherman

CATEGORY: Main Courses

Nutrition Facts

DIETARY REQUIREMENTS: Dairy FreePlant Based

CALORIES

257kcal

protein

11.3g

carbs

8.3g

fat

19g

serves

4serves

Introduction

This delicious soup is warm and comforting and deceptively easy to make.

Although vegan, the rich and smooth creamy texture will fool people into thinking otherwise.

Roasting the cauliflower brings out deep caramelised tones that pair perfectly with the subtle herbs used in the broth and the sneaky addition of nutritional yeast gives it a wonderful cheesy tone.

You know what to do. Make it. Post it. Tag me.
Enjoy!

Tags: Dairy Free,Keto,Plant Based

Ingredients

Directions

Step 1

Pre-heat your oven to 200⁰ C, fan forced

Step 2

Cut the cauliflower into florets and place in a large bowl with 2 tablespoons of olive oil, the nutritional yeast and the salt and pepper.

Step 3

Toss well until the cauliflower is fully coated.

Step 4

Toss well until the cauliflower is fully coated. Line a baking tray and spread the cauliflower out in a single layer and bake for 30 minutes until the cauliflower is softened and caramelised around the edges.

Step 5

Meanwhile, heat the remaining 2 tablespoons of olive oil in a heavy pot over medium heat and add the chopped onion and finely chopped garlic.

Step 6

Sautee until fragrant and then add the herbs and stock.

Step 7

Sit a couple of nice pieces of cauliflower aside for garnish, if desired, and add the rest to the pot.

Step 8

Bring to the boil and then reduce heat and simmer for 10 minutes.

Step 9

Remove from heat and let cool until safe to blend.

Step 10

Remove the bay leaves.

Step 11

Blitz in a blender until smooth and creamy.

Step 12

Serve scattered with fresh thyme, toasted hemp seeds, a drizzle of olive oil and any retained cauliflower.

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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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