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Creamy Roasted Cauliflower & Garlic Soup

Velvety without any cream — roasted cauliflower and a whole head of garlic do all the work. Warming, cheap and vegan.

Vegetarian Vegan Gluten-free (66 ratings)
Prep10 min
Cook40 min
Total50 min
Serves4
DifficultyEasy
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Velvety without any cream — roasted cauliflower and a whole head of garlic do all the work. Warming, cheap and vegan.

Method

  1. Heat the oven to 210°C (190°C fan). Toss the cauliflower with 2 tbsp oil and salt on a tray. Wrap the garlic bulb in foil with a drizzle of oil and add to the tray. Roast for 25–30 minutes until the cauliflower is golden. Keep a few small florets back for garnish.
  2. Meanwhile, heat the remaining oil in a large pan and cook the onion for 6 minutes. Add the potato and cumin, then the stock. Simmer for 15 minutes until the potato is soft.
  3. Squeeze the roasted garlic cloves out of their skins into the pan. Add the cauliflower and blend until completely smooth. Add a splash more stock or water for a thinner soup.
  4. Stir in the lemon juice and nutmeg, season with salt and white pepper. Serve topped with the reserved florets, chilli oil, seeds and chives.

💡 VeggieTip notes

  • A high-speed blender gives the silkiest result; a stick blender works fine too.
  • Stir in a spoon of cashew butter or a handful of grated cheddar for extra richness.
  • Freezes well for 3 months.

Nutrition (per serving, approx.)

210kcal
6g protein
24g carbs
11g fat
6g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: cauliflower soup roasted garlic vegan winter

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