Vegan cauliflower soup

    (82)
    1 hour 35 min

    This simple soup of roasted cauliflower is so smooth and creamy, you won't believe it isn't loaded with cream and potatoes. People are always shocked by how few ingredients are needed.


    1 person made this

    Ingredients
    Serves: 6 

    • 2 heads cauliflower, broken into florets
    • olive oil cooking spray
    • 60ml olive oil
    • 1 large onion, chopped
    • 4 cloves garlic, chopped
    • 1.5L water
    • salt and freshly ground black pepper to taste

    Method
    Prep:15min  ›  Cook:1hr  ›  Extra time:20min drying  ›  Ready in:1hr35min 

    1. Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well and arrange on a sheet of heavy foil on a baking tray. Spray the olive oil cooking spray evenly on the cauliflower.
    2. Preheat the oven grill and set the rack about 15cm from the heat source.
    3. Grill the cauliflower until browned, 20 to 30 minutes.
    4. Meanwhile, heat olive oil in a large soup pot; cook onion until softened, about 5 minutes. Stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion blender until creamy and smooth.

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    Reviews & ratings
    Average global rating:
    (82)

    Reviews in English (68)

    by
    66

    Just tried this tonight. Really very good. I did modify the recipe a little and used vegetable broth instead of water for a richer flavor. I've been looking for more nutritious, lower calorie recipes, and this really fits the bill. We had this soup with fresh pitas and red pepper hummus for a nice light supper. Thanks for posting it! Will definitely make again.  -  19 Mar 2011  (Review from Allrecipes US | Canada)

    by
    32

    This soup does come out a little bland and there is far more olive oil than needed. I put the cauliflower in a bowl with garlic cloves, sprayed it and added salt, pepper and some curry powder before roasting. Then instead of frying onions in oil, I boiled onions, celery and a carrot in vegetable broth. After that was mainly cooked, I added the roasted cauliflower to the broth for about 10 more minutes to make sure that it was well cooked for blending. Added a wee bit of cheddar to each bowl when serving. Yummy. It doesn't hurt to boil veggies in water, if you are going to eat the water too!!  -  19 Jan 2012  (Review from Allrecipes US | Canada)

    by
    30

    This is a great recipe as-is. As originally created it is wonderful but a little bland for my taste, so I did modify the recipe a little to my likes, I added 1 yellow bell pepper, I used white pepper vs black pepper for appearance purposes and I like the taste better of white pepper. I also added some curry powder and celery salt. Instead of using chicken stock I used the water and added chicken granules for the basic same effect. I also added some fried tofu garnishes as well. This put the soup over the top in my book.  -  26 Mar 2011  (Review from Allrecipes US | Canada)

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