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Creamy Roasted Cauliflower Soup

Warm-up this November with this simple yet filling roasted cauliflower soup recipe. Full of plenty of flavour and a bit of spice, you’ll be nice and toasty in no time.

With less than 5 weeks until Baby Sims arrival. I’ve been busy cooking up some freeze ahead meals so that Dan and I have plenty of nutritious and ready-to-eat food at home while we settle into this new chapter. I will be sharing out a round-up in the coming weeks which will include some of my favourite plant-based dishes.

Creamy Roasted Cauliflower Soup

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 3 tbsp Extra-virgin Olive Oil
  • 1 head Cauliflower 4-5 cups total
  • 3 Garlic Cloves peeled and chopped
  • 1 tsp Cumin ground
  • 1/2 tsp salt
  • 1/8 tsp Paprika
  • 1 tsp coconut oil
  • 1 Yellow Onion chopped
  • 2 Medium Yukon Gold Potatoes peeled and cubed 2-2 1/2 cups total
  • 1/4 tsp Black Pepper
  • 4 cups Vegtable Broth
  • 1 cup Water
  • 1/2 cup Silk Coconut Milk

GARNISH

  • 1 tbsp Red Pepper Flakes
  • 4 sprigs Fresh Thyme
  • 2 tsp Extra-virgin Olive Oil
  • 1/4 cup Roasted Cauliflower

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit.
  • On a large rimmed baking sheet toss chopped cauliflower, garlic with the cumin, salt, paprika and 3 tablespoons of extra-virgin olive oil.
  • Bake until the cauliflower and garlic is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway. Remove from oven and set aside.
  • Meanwhile, once the cauliflower is almost done, in a soup pot warm the coconut oil over medium heat until shimmering. Add the chopped onion, cubed potatoes and salt and pepper. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
  • Add the vegetable broth and water and bring the liquid to a boil. Once boiling, adjust the heat to maintain a simmer and cook uncovered, until the potatoes are very soft, about 15-20 minitues
  • Remove the pot from the heat and stir in roasted cauliflower/garlic mixture, reserving about 1/4 cup of the cauliflower for garnish.
  • Allow the soup to cool slightly, then carefully puree the soup using an immersion blender, regular blender.
  • Return the pureed soup to the pot and rewarm it over low-medium heat. Stir in the coconut milk (I personally love Silk's plant-based Coconut Milk).
  • Taste and adjust for salt and pepper, if necessary.
  • To serve, ladle the soup into bowls and top with some of the reserved cauliflower and a sprinkle of red pepper flakes, fresh thyme leaves and a drizzle of olive oil.

Creamy Mushroom Soup

Looking for something to warm your belly up this autumn? This creamy vegan mushroom soup is the perfect thing to make that happen. I was inspired to recreate one of my favourite soups from The Red Tea Box restaurant in Toronto, which unfortunately closed a few years ago. I can still remember my first mouthful and how completely blown away with the herb seasoning.

The combination of dill and pepper made me rethink the way I traditionally made mushroom soup. To finish it off I always make a handful of homemade croutons for garnish.

Mushroom Soup

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

Ingredients
  

  • 2 cups Cauliflower Florets
  • 1/4 cup Cashews  soaked overnight
  • 2  cups Vegetable Broth
  • 1 tsp Onion Powder
  • 1 clove Garlic chopped
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Extra-Virgin olive oil
  • 1 cup White Mushrooms
  • 1/2 Yellow Onion diced
  • 1/2 tsp Thyme
  • 1/2 tsp Garlic Power
  • 2 tbsp Fresh Dill chopped

CROUTONS

  • 5 slices Sourdough Bread
  • 1/4  cup Vegan Butter melted
  • 2 tbsp Garlic Salt

Instructions
 

  • Place cauliflower, cashews, vegetable broth, onion powder, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using a food processor.
  • Meanwhile, add olive oil, mushrooms, and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
  • Add pureed cauliflower mixture to sautéed mushrooms. Then the spices and bring to a boil, cover and simmer for 10 minutes, until thickened.

CROUTONS

  • Preheat oven to 350F.
  • Remove crusts from stale bread slices. Brush bread on both sides with melted vegan butter.
  • Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
  • Bake at 350F for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.