Creamy Cauliflower Soup Is Winter’s Warmest Recipe

By
Martina T
-

This cauliflower soup with blue cheese will warm your soul during the cold winter days.

View this post on Instagram

🌟NEW on the blog…This Roasted Vegan Cauliflower Soup is pure comfort in a bowl! It’s bursting with robust flavors and it’s oh-so-creamy! 🍲😋 Soup season is in full swing over here and I’ve been making 2-3 pots a week! We can't get enough! 😋🤗 I absolutely love regular cauliflower soup, BUT the roasted version is to die for! Roasting it along with a few garlic cloves produces a nutty, toasty and buttery flavor. You’ll be hooked! 🤗 It only takes about 10 minutes more than the classic version, so it’s absolutely worth it. 🌟Find this delicious recipe by clicking on the link in my profile. ☝️ #vegansoup #cauliflowersoup #roastedcauliflower #vegancauliflowersoup #roastedcauliflowersoup #veganhuggs #soupaholic #soupseason #dairyfree #glutenfree #glutenfreevegan #heartysoup #classicsoup #plantbased #whatveganseat #bestofvegan #letscookvegan #thefeedfeed #veganfoodspace #f52grams #veganbombs #cleaneats #cleaneating #eeeeeats #foodblogger #vegansofig #onmytable #delicious #instafood #soupforthesoul . https://veganhuggs.com/roasted-vegan-cauliflower-soup/

A post shared by Melissa Huggins (@veganhuggs) on

Ingredients

  • 3 cups cauliflorets, tips from 1 medium cauliflower
  • 1/2 cup finely diced onion
  • 1 tablespoon olive oil
  • 3/4 teaspoons salt
  • 50 g butter
  • 100 g blue cheese
  • 4 cups milk
  • 1 teaspoon garlic, crushed
  • 1 cup bread, cut into pieces
View this post on Instagram

Creamy Vegan Roasted Cauliflower Soup by @elavegan 🧡 . (serves 4) Ingredients 1 medium head cauliflower about 1 1/2 to 2 pounds 1 tbsp oil 2 cloves garlic, minced 3 cups vegetable broth (720 ml) 1 cup plant-based milk (240 ml) 1/3 cup soaked cashews (50 g) (*see recipe notes) One 15 oz can cannellini beans drained and rinsed Spice mix: 1 tsp onion powder 1/2 tsp paprika, 1/2 tsp sea salt (or less/more to taste), 1/2 tsp ground oregano (or thyme), black pepper to taste 1 tbsp fresh lemon juice or lime juice Fresh parsley for garnish Instructions Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the cauliflower into florets, spread on a baking tray (lined with parchment paper) and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish. In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth. Taste the soup and adjust seasonings. If you prefer a spicy soup, add some hot pepper flakes! If the cauliflower soup is too thick (it does get thicker as it sits), add a little bit more broth or plant-based milk and blend again. Transfer to a pot and warm to the desired temperature. Garnish with fresh parsley and the reserved cauliflower florets. Enjoy! Notes: You can use shelled hemp seeds instead of cashews or leave them out (the soup will be less creamy though) . . #vegansoup #cauliflowersoup #souprecipe #healthysoup #veganlunch #plantbasedlunch #healthylunch #veganrecipe #veganrecipes #healthyvegan #healthymeal

A post shared by VeganFoodRecipes W/Ron Russell (@vegansfoodrecipes) on

Instructions

Get a saucepan and melt the butter in it. Next include the garlic, cauliflower, onion, and salt.

Cook all the ingredients together for 10 minutes, making sure to mix often.

You can now pour the milk so it covers the cauliflower.

Get a piece of baking paper and cut it into a circle big enough to cover the pan with the cauliflower. Also, cut one small hole in the center of the paper, then cover the cauliflower.

Let the ingredients simmer for 20 to 30 minutes and once the cauliflower is soft you can take the pan away from the heat.

View this post on Instagram

There's something about a cozy, comforting, warm soups that soothes my soul. I imagine myself in a bulky sweater, huddled up under a blanket, next to a fire, maybe I have mittens on? Maybe not? I don't know why mittens just popped into my head. But you get the picture, COZY! 🍵⁠ ⁠ Naturally I'm holding a bowl of soup in between my hands and slurping it ever so adorably off the spoon. The whole scene is v heartwarming. IS YOUR HEART NOT WARMED?!⁠ ⁠ NEW RECIPE on the blog!! You'll love this creamy cheddar cauliflower soup you can make in your slow cooker!! It's cozy, comforting, and the perfect soup to warm you up this winter! Full recipe linked in bio! #thetoastedpinenut.com⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ .⁠ #cauliflower #vegetarian #veggies #vegetables #cauliflowerrecipes #keto #lowcarbdiet #yahoofood #lowcarbrecipes #lchf #fitfoodie #lowcarbhighfat #slowcooker #crockpot #todayfood #slowcookerrecipes #crockpotrecipes #soup #cauliflowersoup #comfortfood #easyrecipes #realfood #souprecipe #souprecipes #dinnerideas #goodeats #homecooking #healthymoms #vegetarianfoods

A post shared by Lindsay Grimes Freedman (@thetoastedpinenut) on

While you’re waiting you can prepare the croutons. Set the stove to medium-high and add heat oil in a pan. Add the bread pieces and cook them until they turn light brown. Don’t forget to add a little salt.

Remove the liquid from the cauliflower and blend it in a blender or food processor. When you get a smooth consistency, include the liquid and mix well.

Use a fine sieve to finish off. Heat the soup in a pan, then serve it with blue cheese and croutons on top.