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Vegan roasted cauliflower soup recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate creamy vegan soup with crispy roast cauliflower, pistachios, and chili oil drizzle.
Ingredients:
  • 1 head (about 1 kg) cauliflower, cut into small florets
  • 1 brown onion, cut into thin wedges
  • 2 unpeeled garlic cloves
  • 825ml (31 ⁄2 cups) gluten-free Stock Vegetable
  • 400g can cannellini beans, rinsed, drained
  • 1 fresh rosemary sprig
  • Chilli oil to serve
  • chopped pistachio kernels to serve
Instructions:
  • Preheat your oven to 190C/170C fan forced, then line a baking tray with baking paper for easy cleanup.
  • Spread the cauliflower and onion in an even layer on the tray. Drizzle with olive oil spray. Roast for 15 minutes. Then, add the garlic and continue roasting for another 15 minutes until the veggies are golden and tender.
  • Set aside 1⁄2 cup of cauliflower. In a large saucepan, combine onion, remaining cauliflower, and squeeze in garlic (discard skin). Add stock, beans, and rosemary. Simmer over medium heat, stirring occasionally, until cauliflower is tender, about 10 minutes.
  • 1. Remove the pan from heat and discard the rosemary sprig. 2. Use a stick blender to blend the cauliflower mixture until smooth. 3. Divide the soup among serving bowls. 4. Top each bowl with the reserved cauliflower, a drizzle of chili oil, and chopped pistachios.

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