Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 large head of cauliflower, cut into florets
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup raw cashews, soaked in hot water for 15 minutes and drained
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (such as almond or oat milk)
- 3 tbsp nutritional yeast (for the cheesy flavor)
- 1 tsp smoked paprika
- ½ tsp ground turmeric (optional, for color)
- Salt and black pepper, to taste
- Juice of 1 lemon
Optional Garnishes:
- Fresh parsley or chives, chopped
- A drizzle of olive oil
- Roasted cauliflower florets
- A sprinkle of smoked paprika or nutritional yeast
Instructions:
- Roast the Cauliflower:
- Preheat your oven to 425°F (220°C).
- Toss the cauliflower florets with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet.
- Roast for 20–25 minutes, flipping halfway, until golden and tender.
- Sauté Aromatics:
- Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until soft.
- Stir in the garlic and smoked paprika. Cook for another minute until fragrant.
- Blend the Soup:
- Add the roasted cauliflower, soaked cashews, vegetable broth, and plant-based milk to the pot.
- Use an immersion blender to puree the soup until creamy. Alternatively, transfer the mixture in batches to a blender and blend until smooth.
- Flavor the Soup:
- Stir in the nutritional yeast, turmeric (if using), and lemon juice. Heat through gently.
- Season with salt and black pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with your choice of parsley, roasted cauliflower, or a sprinkle of smoked paprika.
This “Cheesy” Roasted Cauliflower Soup is ultra-creamy, thanks to the roasted cauliflower and blended cashews, without any dairy. The nutritional yeast gives it a rich, cheesy flavor, making it a satisfying and veggie-packed dish perfect for lunch or dinner!
