Roasted Cauliflower Cream Soup

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 medium onion, diced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Steps

1. 1 Preheat oven to 400°F. Toss cauliflower florets with olive oil, half the minced garlic, and a pinch of salt. Roast for 25 minutes.
2. 2 While cauliflower roasts, sauté onion in a large pot with remaining garlic until soft.
3. 3 Add roasted cauliflower and broth to the pot. Simmer for 10 minutes.
4. 4 Blend soup until smooth using an immersion blender or regular blender.
5. 5 Stir in almond milk, nutritional yeast, smoked paprika, salt, and pepper.
6. 6 Heat through, then stir in lemon juice and most of the parsley.
7. 7 Serve hot, garnished with remaining parsley.

Nutrition

Tips

• For extra richness, add a drizzle of olive oil on top before serving.
• To make it vegan, ensure your vegetable broth is plant-based.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Pair with crusty bread or a simple green salad for a complete meal.
• Sprinkle with toasted pumpkin seeds for added texture.

FAQ