Roasted Cauliflower Soup
Author: Ariel Ouellette Peacock
This soup is simple, vegan, and delicious! The curried cashew crème really makes this soup seem special even though it is a super simple soup to make.
Ingredients
- 1 head cauliflower, chopped into small pieces
- 3 garlic cloves, minced
- 1 yellow onion, minced
- 1 Yukon gold potato, diced
- 2 tbsp olive oil
- salt and pepper to taste
- 3 cups vegetable broth
- 1 ½ c non-dairy milk (I used unsweetened soymilk)
For Curried Cashew Crème
- ¾ cup unsalted raw cashews
- 1 ½ tbsp curry powder
- ½ tsp salt
- ½ cup warmed non-dairy milk
Instructions
- Pre-heat oven to 450ºF
- Combine cauliflower, garlic, onion, and potato in an oiled baking pan
- Drizzle with olive oil, salt and pepper
- Roast about 30 minutes and stir halfway
- Add roasted vegetables to a large pot with broth and bring to boil, then simmer for about 10 minutes
- Blend soup until smooth and simmer 10 more minutes then add milk
For Curried Cashew Crème
- Blend cashews into a fine powder
- Add curry, salt, and non-dairy milk
Notes:
Serve soup with the curried cashew crème and enjoy!