This easy roasted cauliflower soup is basically the most luscious and silky soup of all time – and it’s made with just a handful of ingredients in less than an hour – plus it’s naturally gluten-free, dairy-free, and can easily be made vegan!

To make this easy soup, simply roast some cauliflower, carrots and garlic (still in their skins – oh la la), blend with bone broth or vegetable broth and unsweetened cashew milk, garnish with some goodness and DEVOUR.

The cauliflower and carrot have the silkiest texture when pureed and the addition of collagen-rich bone broth adds the most hearty, savory flavor and tones down the sweetness of the carrots. It’s such a magical blend of winter produce and I know you’ll love every single bite.

For this soup and recipe, I’ve used my new sauce pan from my friends at Caraway. They were generous enough to send me some cookware to try, and I must say – it’s really wonderful quality for cooking a variety of dishes.

Caraway’s range of cookware (skillets, dutch ovens, etc.) are not only well-designed (they’re beautiful and certainly a beautiful addition to your kitchen stovetop), but they’re also non-toxic and non-stick too. I love that they’re ceramic-coated, so they conduct heat effortlessly and evenly in every dish you make. And, because Caraway’s range of cookware is nontoxic, it means it’s free of PTFE (including Teflon), lead, cadmium, and other toxic materials that can make their way into your food from cooking with high heat.

If you’d like to snag a new set of cookware, you can use this link to receive $25 off a cookware set from Caraway!

Roasted cauliflower + roasted garlic + zesty lemon + creamy cashew milk + savory bone broth = a simple, silky and nourishing soup to enjoy!

Roasted Cauliflower Soup

Serves 4

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Ingredients:

2 heads of cauliflower, broken into florets
4 carrots, diced
2 Tbsp. avocado oil
½ tsp. dried thyme
½ tsp. sea salt
½ tsp. black pepper
3-4 cloves of garlic (in their skins)
1 cup unsweetened almond or cashew milk
3 cups chicken bone broth or stock
Juice of 1 lemon
½ cup fresh parsley, chopped, to garnish
¼ cup sunflower seeds, to garnish
¼ cup freshly grated parmesan cheese, to garnish
Extra virgin olive oil, to garnish

Directions:

1. Preheat oven to 450 degrees Fahrenheit and line a large baking tray with parchment paper.
2. Add cauliflower florets and carrots to baking tray with garlic cloves. Drizzle with avocado oil and sprinkle with thyme, sea salt and pepper. Roast cauliflower for 30-35 minutes or until golden and slightly crispy, stirring halfway through.
3. Remove cauliflower from oven and reserve about ¼-½ cup of roasted cauliflower florets to garnish soup.
4. Transfer roasted cauliflower and carrots to a high-speed blender. Squeeze garlic out of their skins and add to blender along with unsweetened plant milk of choice, broth, and lemon juice. Blend on highest speed until smooth and creamy, about 1-2 minutes.
5. Transfer soup to a stockpot and heat until warm and bubbling. Taste and season with sea salt and black pepper, if needed.
6. Serve soup and garnish with reserved roasted cauliflower, parsley, sunflower seeds, parmesan cheese, and a drizzle of olive oil. Enjoy!

Notes:

-Make this roasted cauliflower soup recipe completely vegan by using vegetable broth or stock in place of chicken broth
-Feel free to use whole fat dairy milk in place of plant milk, if desired