Roasted Garlic Cauliflower Soup

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Sweet Pea Living | Roasted Garlic Cauliflower Soup | Plant-Based | Vegan

This recipe was originally created by Alyssa at Simply Quinoa as her Roasted Garlic Cauliflower Chowder. I was intrigued with this soup because it has a hidden ingredient: roasted garlic hummus. Hummus in a soup?! Yep. Hummus in a soup. I adjusted a few things to make this recipe more “my-style,” but I give full credit to Alyssa for this bomb-dot-com recipe. If you like garlic and cauliflower, this one is definitely for you.  

Roasted Cauliflower and Garlic Soup


AuthorSweet Pea LivingDifficultyIntermediate

Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

INGREDIENTS
 ½ cup raw cashews, whole
 1 cup water, boiled and hot
 1 head cauliflower, cut into florets
 1 large potato, skinned and diced
 3 tbsp extra virgin olive oil (EVOO), separated
 salt and pepper, to taste
 1 garlic bulb
 1 yellow onion, diced
 1 tbsp red pepper flakes
 10 oz hummus, garlic
 4 cups vegetable broth
 2 tsp miso paste (optional)
 2 tsp nutritional yeast (optional)
 cilantro, chopped for garnish
 sourdough bread, warmed in oven

INSTRUCTIONS
1

Soak raw cashews in hot water in a bowl on the counter, covered, for 1-2 hours.

2

Heat oven to 425 degrees.

3

Lay out cauliflower florets and diced potatoes over two large baking pans. Toss in 2 tablespoons EVOO and salt/pepper (to taste). Bake for 20 minutes.

4

Cut the top off the garlic bulb, leaving some of the cloves exposed. Drizzle with EVOO. Wrap bulb in tin foil and place on sheet with vegetables. Bake for 40 minutes.

5

In a large cast iron pot, heat diced onions and red pepper flakes for 1-2 minutes.

6

Purée soaked cashews and water in a blender. Add to cast iron pot.

7

Add roasted cauliflower, potatoes, hummus, vegetable broth, miso paste, and nutritional yeast to cast iron pot. Mix well and bring to a boil.

8

Once garlic is soft, squeeze it out of the skin and add it to the pot.

9

Use an immersion blender to break up the vegetables to your preference.

10

Serve hot with sourdough bread, a drizzle of EVOO and chopped cilantro. Enjoy!

Ingredients

INGREDIENTS
 ½ cup raw cashews, whole
 1 cup water, boiled and hot
 1 head cauliflower, cut into florets
 1 large potato, skinned and diced
 3 tbsp extra virgin olive oil (EVOO), separated
 salt and pepper, to taste
 1 garlic bulb
 1 yellow onion, diced
 1 tbsp red pepper flakes
 10 oz hummus, garlic
 4 cups vegetable broth
 2 tsp miso paste (optional)
 2 tsp nutritional yeast (optional)
 cilantro, chopped for garnish
 sourdough bread, warmed in oven

Directions

INSTRUCTIONS
1

Soak raw cashews in hot water in a bowl on the counter, covered, for 1-2 hours.

2

Heat oven to 425 degrees.

3

Lay out cauliflower florets and diced potatoes over two large baking pans. Toss in 2 tablespoons EVOO and salt/pepper (to taste). Bake for 20 minutes.

4

Cut the top off the garlic bulb, leaving some of the cloves exposed. Drizzle with EVOO. Wrap bulb in tin foil and place on sheet with vegetables. Bake for 40 minutes.

5

In a large cast iron pot, heat diced onions and red pepper flakes for 1-2 minutes.

6

Purée soaked cashews and water in a blender. Add to cast iron pot.

7

Add roasted cauliflower, potatoes, hummus, vegetable broth, miso paste, and nutritional yeast to cast iron pot. Mix well and bring to a boil.

8

Once garlic is soft, squeeze it out of the skin and add it to the pot.

9

Use an immersion blender to break up the vegetables to your preference.

10

Serve hot with sourdough bread, a drizzle of EVOO and chopped cilantro. Enjoy!

Roasted Garlic Cauliflower Soup

Roasted Garlic and Cauliflower Soup

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