Creamy Roasted Cauliflower Soup

Is there a way to make a creamy, rich in taste soup without adding a cream 一 no cheese, nor any dairy? There sure is!

Today, I present you the creamy roasted cauliflower soup, which is by far my favorite warm dish, especially for fall and wintertime. Vegans love this soup because it’s both dairy-free and gluten-free.
Here’s how you can make it yourself, in the comfort of your own home.

First, let’s go over the list of ingredients:

  • 1 head cauliflower (cut into bite-sized pieces),
  • 3 tablespoons extra-virgin olive oil,
  • salt,
  • 1 onion, chopped,
  • 2 cloves garlic,
  • 3-4 cups vegetable broth,
  • 2 tablespoons unsalted butter (for the vegan option you can use cashews),
  • 1 tablespoon lemon juice,
  • parsley as garnish.

And here’s how to make it yourself:

  1. Roast the cauliflower in the oven.
  2. Cook the onions on a small amount of olive oil, at high heat.
  3. When the onions become tender, add garlic and vegetable broth.
  4. Add roasted cauliflower and let the mixture cook for about 20-25 minutes.
  5. Once you feel like the vegetables are cooked, take them out, put them in a blender, and mix them with butter or cashews.
  6. Once the mixture is creamy enough, add a bit of lemon juice and garnish the soup with parsley.

How quick was that?