Description
This creamy roasted cauliflower soup combines tender, caramelized cauliflower with garlic, white beans, and a hint of nutmeg for a rich and comforting bowl. Blended to silky perfection with cashews and lemon juice, it’s a nourishing vegetarian soup that’s both hearty and flavorful, perfect for a cozy meal.
Ingredients
Scale
Vegetables
- 1 medium head cauliflower, cut into florets
- 1/2 medium yellow onion, sliced (~3/4 cup)
- 5 cloves garlic, peeled and left whole
Liquids & Oils
- 1 Tbsp avocado oil
- 4 cups vegetable broth (or store-bought)
- 1 cup water
- 1 Tbsp lemon juice
- Olive oil (for garnish, optional)
Beans & Nuts
- 3/4 cup raw cashews
- 1 (15-oz) can white beans (such as Cannellini), rinsed and drained
Spices & Seasonings
- 1 healthy pinch each sea salt & black pepper, plus more to taste
- 1/4 tsp ground nutmeg
- Parsley (for garnish)
- Red pepper flakes (for garnish)
- Pine nuts (for garnish)
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Place the cauliflower florets, sliced onions, and whole peeled garlic cloves on the baking sheet.
- Season and toss: Drizzle the vegetables with avocado oil, then season with a pinch of sea salt and black pepper. Toss everything thoroughly to ensure the cauliflower, onion, and garlic are evenly coated with oil and seasoning.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 30 minutes. Halfway through roasting, stir the vegetables gently to promote even caramelization and roasting on all sides.
- Prepare cashews and beans: While the vegetables roast, place the raw cashews in a bowl or measuring cup and cover them with boiling water. Set aside to soak. Rinse and drain your can of white beans thoroughly.
- Combine roasted vegetables and liquids: Remove the roasted vegetables from the oven and immediately transfer them to a large stock pot or Dutch oven. Reserve a few florets for garnish if desired. Add the rinsed beans, vegetable broth, water, and ground nutmeg to the pot and stir to combine.
- Simmer the soup: Heat the pot over medium-high heat until the mixture reaches a strong simmer. Then lower the heat to medium-low and let it simmer gently for 15-20 minutes, or until the cauliflower is very soft and easily breaks apart when pierced with a fork.
- Blend the soup base: Turn off the heat. Carefully transfer the hot soup mixture to a high-speed blender safe for hot liquids. Add lemon juice and a pinch of salt. Blend until the soup is creamy and smooth.
- Create creamy cashew blend: Pour half of the blended soup back into the pot. Drain the soaked cashews and add them to the remaining soup in the blender. Blend the cashews and soup together until the mixture is pale, creamy, and smooth, about 1 minute.
- Combine and adjust flavors: Pour the creamy cashew blend back into the pot with the other half of the soup and gently swirl together. Taste and adjust seasoning with additional salt, pepper, or more nutmeg as preferred.
- Serve and garnish: Serve the soup warm, garnished with reserved cauliflower florets, chopped parsley, red pepper flakes, toasted pine nuts, and a drizzle of olive oil if desired.
- Store leftovers: Store any leftover soup covered in the refrigerator for up to 1 week or freeze for up to 1 month. When reheating, warm on the stovetop and add dairy-free milk or additional broth as needed to achieve desired consistency.
Notes
- Incredibly rich and creamy soup with minimal ingredients yet vibrant flavor.
- Cashews add a smooth creaminess without dairy, making this suitable for vegans.
- Roasting the vegetables enhances their natural sweetness and depth of flavor.
- Ground nutmeg contributes a subtle warmth that complements the cauliflower and beans.
- Store leftovers properly to maintain flavor and texture for up to a week or freeze for extended storage.
Nutrition
- Serving Size: 1 serving
- Calories: 294 kcal
- Sugar: 7 g
- Sodium: 568 mg
- Fat: 16.6 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 11.9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 8.1 g
- Protein: 12.3 g
- Cholesterol: 0 mg
