Creamy Vegan Roasted Cauliflower Soup

Cauliflower soup is a classic fall and winter soup that is both creamy and comforting. This vegan version uses roasted cauliflower, which gives it a deep, caramelized flavor. The soup is also thickened with nutritional yeast, which gives it a cheesy flavor without the use of dairy. To make the soup, simply roast the cauliflower, then sauté the onion and garlic in a large pot. Add the roasted cauliflower and vegetable broth, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, or until the cauliflower is tender. Use an immersion blender or transfer the mixture to a blender and puree until smooth. Stir in the plant-based milk, nutritional yeast, smoked paprika, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally. Simmer for 10 minutes, or until heated through. Serve hot, garnished with fresh herbs or a drizzle of olive oil.

Cauliflower soup is a dish with a long history, dating back to the Middle Ages. It is believed to have originated in Europe, where it was a popular dish among peasants and farmers. The soup was typically made with simple ingredients, such as cauliflower, onions, and broth. Over time, the soup evolved and became more elaborate, with the addition of ingredients such as cream, cheese, and spices. Today, cauliflower soup is a popular dish all over the world, and there are many different variations on the recipe. This vegan version of cauliflower soup is a delicious and healthy way to enjoy this classic dish.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 head of cauliflower, roasted and cut into florets
• 1 onion, chopped
• 2 cloves of garlic, minced
• 3 cups of vegetable broth
• 1 cup of plant-based milk
• 1/4 cup of nutritional yeast
• 1 teaspoon of smoked paprika
• Salt and black pepper, to taste

Instructions

1. In a large pot or Dutch oven, sauté the onion and garlic until softened.
2. Add the roasted cauliflower florets and vegetable broth. Bring to a boil.
3. Reduce heat, cover and simmer for 15 minutes, or until the cauliflower is tender.
4. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
5. Stir in the plant-based milk, nutritional yeast, smoked paprika, salt and pepper.
6. Bring to a simmer over medium heat, stirring occasionally.
7. Simmer for 10 minutes, or until heated through.
8. Serve hot, garnished with fresh herbs or a drizzle of olive oil.

Why It Works

• Roasting the cauliflower before adding it to the soup gives it a deep, caramelized flavor.
• Using nutritional yeast as a thickener gives the soup a cheesy flavor without the use of dairy.
• Simmering the soup for a long time allows the flavors to meld together and develop.