Creamy-Yet-Vegan Roasted Garlic Cauliflower Soup Recipe

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.

You can buy a lot of different kinds of vegetable soup, or you can easily make your own that is full of umami. If you want to make soups creamier, adding plant-based milk is the best way to do it without changing the taste or texture.

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Creamy-Yet-Vegan Roasted Garlic Cauliflower Soup Recipe

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

Directions

  1. Warm the oven up to 400 F.
  2. Take off about ½ of an inch of the garlic head’s pointy end.
  3. Put a little oil and salt on the garlic head and brush it on.
  4. Wrap the garlic in foil in a loose way and put it in the oven. After 30 minutes, let it cool down.
  5. Add 2 tablespoons of oil, ½ teaspoon of salt, and ¼ teaspoon of pepper to the cauliflower and shallots.
  6. Place on a baking sheet and roast for two hours.
  7. Place the chickpeas on a clean dish towel and cover them with another dish towel. Roll the first towel over the chickpeas to dry them and take off the skins.
  8. Mix the dry chickpeas with the last two tablespoons of oil, half a teaspoon of salt, garlic and onion powders in a bowl.
  9. Put the chickpeas on a baking sheet and cook them until they get brown and crispy. Take them out of the oven and let them cool down.
  10. Take the garlic out of the oven and squeeze the cloves out.
  11. Set aside ½ cup of the cooked cauliflower to use as a topping. In a mixer, combine the rest of the cooked cauliflower, the roasted garlic cloves, the broth, the rest of the salt and pepper, the nutritional yeast, and the cumin.
  12. After making it smooth in a blender, put it all in a big soup pot and add the soy milk. Take a five-minute break on low heat.
  13. Put the soup into bowls, add the crispy beans and broccoli that you saved earlier, and serve.

Nutrition

Calories per Serving 380
Total Fat 19.1 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 41.7 g
Dietary Fiber 12.4 g
Total Sugars 9.4 g
Sodium 928.4 mg
Protein 15.8 g

 

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 panzanella salad, or hearty bean salad work well.

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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. This vegan chickpea salad sandwich, a vegan grilled cheese, or a tofu egg salad would all be a satisfying accompaniment to the soup.

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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