Stay warm with this delicious vegan roasted cauliflower soup recipe from The Tiny Vegan Kitchen
Roasting cauliflower is a game changer. Something magical happens when you add a little oil and some spices and roast this baby. Something so good that the only time I have cauliflower steamed now is at my folk’s house. The nuttiness and bite from it is truly mind blowing and I love saving some little florets to top the soup with. There is little or no effort involved in making this vegan roasted cauliflower soup recipe and it freezes well too.
What you need:
- 600g cauliflower florets
- 4 cloves of garlic, skin on
- 1 medium white onion, finely diced
- 2 tablespoons of coconut oil
- 1 can of coconut milk
- 400ml vegetable stock
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- Salt to taste
- Preheat the oven to 200°c, make a little pouch with some tin foil and place the garlic cloves inside, covering it well but leaving air to circulate inside. Put the pouch on the top shelf of the oven and roast for about 30 minutes or until the garlic is soft inside it’s skin.
- Add the coconut oil to a baking tray and place in the oven until it has melted. Remove from the oven and add the cauliflower florets, tossing them gently to make sure they’re all well coated in the oil. Sprinkle over the spices and roast for about 30 minutes until the cauliflower is a golden brown colour.
- Meanwhile heat a little oil in a large pot and add the onion. Gently cook until translucent. Add the coconut milk and stir. When the cauliflower and garlic is ready squeeze the garlic from it’s skin and into the pot, add the cauliflower florets, keeping some florets for decoration. Stir well.
- Use a hand blender or a food processor to blend to a rich, smooth soup. Season to taste and serve up topped with the remaining florets.