Creamy-Yet-Vegan Roasted Garlic Cauliflower Soup Recipe: Soup is something that many families make every week in the fall and winter. On a cold winter night, there’s nothing better than sitting down with a bowl of soup. One great thing about soups is that they’re easy to change to fit any food needs you or someone in your family may have. One of the most popular changes is to use veggie stock instead of chicken or beef broth.
Creamy-Yet-Vegan Roasted Garlic Cauliflower Soup Recipe
The Creamy-Yet-Vegan Roasted Garlic Cauliflower Soup is a gourmet take on a traditional comfort food favourite that has been a fan favourite over the years. There is not a single drop of dairy in this silky soup, which features the rich flavours of roasted garlic and crisp cauliflower. This recipe is sure to wow both vegans and omnivores alike, making it ideal for both intimate evenings spent at home and formal get-togethers. Let us delve into the enchantment of this mouthwatering dish, shall we?
Ingredients
- 1 bulb garlic
- 4 tablespoons + 1 teaspoon avocado oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
- 1 head cauliflower, cut into florets
- ¼ cup diced shallots
- 1 15-ounce can chickpeas, rinsed and drained
- 1 teaspoon garlic granules
- ½ teaspoon onion granules
- 2 tablespoons nutritional yeast
- ½ teaspoon cumin
- 3 cups vegetable broth
- ½ cup soy milk
Optional Ingredients
- chopped parsley
Instructions
Approximately half an inch of the pointed end of the garlic head should be remover Brush the garlic head with a mixture of a little oil and salt, and then set it aside. Arrange the garlic cloves in a loose manner on the foil, and then place them in the oven. Let it cool down after thirty minutes have passed.
For the cauliflower and shallots, include two tablespoons of oil, half a teaspoon of salt, and half a teaspoon of pepper into the mixture.
After placing on a baking sheet, roast for a period of two hours. Put the chickpeas on a dish cloth that has been thoroughly cleaned, and then cover them with another dish towel. The chickpeas should be dried by rolling the first towel over them, and then the skins should be removed. Put the chickpeas that have been dried into a bowl and combine them with the remaining two tablespoons of oil, a half teaspoon of salt, garlic powder, and onion powder.
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After placing the chickpeas on a baking pan, fry them until they get a golden brown colour and a crisp texture. After removing them from the oven, allow them to cool down for a while. To remove the cloves from the garlic, remove it from the oven and press it lightly. For the purpose of serving as a topping, set aside half a cup of the cooked cauliflower.
The remaining cauliflower that has been cooked, the garlic cloves that have been roasted, the broth, the remaining salt and pepper, the nutritional yeast, and the cumin should be mixed together in a motorised mixer. After you have blended it until it is completely smooth, transfer it all to a large soup pot and then add the soy milk. Pause for five minutes as the heat is turned down.
Nutritional Information:
- Cauliflower is low in calories and rich in vitamins and minerals, including vitamin C, vitamin K, and folate.
- Garlic is known for its potential health benefits, including boosting the immune system and reducing the risk of certain chronic diseases.
- This soup is dairy-free, making it suitable for vegans and those with lactose intolerance.
- It’s also low in carbs, making it a great option for those following a low-carb or keto lifestyle.
- To boost the protein content, you can add a scoop of vegan protein powder or serve the soup with a side of protein-rich quinoa or lentils.
What pairs well with this vegan cauliflower soup?
If you’re enjoying the soup for lunch you might find it to be plenty, as the crispy chickpeas offer some protein to make it more filling. For dinner, you might want to supplement the soup with other selections. Soup and salad go hand-in-hand, so any type ranging from a green salad with sliced raw vegetables and a simple vinaigrette to a more elaborate sweet potato panatela salad, or hearty bean salad work well.
Pairing soup with a protein source is a nice option too. To keep things vegan choose veggie burgers (either store-bought or home-made), grilled tofu, maple sesame tofu, seasoned tempeh, or a slice of lentil loaf, all of which will be delicious with the caramelized cauliflower. Sandwiches are a breeze to throw together and make a great partner for soup.
