Creamy Roasted Cauliflower Soup
One thing I love about eating a whole-food plant-food diet is the huge variety of soups and stews you can make. Some are easy with just dump and cook. Others involve chopping vegetables and fresh herbs. One way or the other, soups and stews are great all year long as a starter for a meal or as the meal itself.
Start by cutting up a head of cauliflower into florets. Cut 1 medium potato into cubes. I like to use a Yukon gold potato. Place on a parchment-lined or silicone mat lined baking sheet. For those of you who don’t like using aluminum foil you can just leave the garlic bulb whole to roast it. If you don’t mind using foil you can cut the top off the bulb and wrap it in foil before roasting. If you roast the whole bulb without the foil, you can peel the individual cloves by hand. If you use foil you can scoop out the garlic cloves from the bulb with a spoon.
Roast for 25-30 minutes at 375 degrees Fahrenheit (190 degrees Celcius) until cauliflower is tender.
Remove from oven. Place 1 1/2 cups vegetable broth in high speed blender or large mixing bowl. Add 2 teaspoons nutritional yeast and 2 teaspoons miso paste. On the garlic cloves add as many as you like. I use about 2 roasted cloves and save the others in the fridge for future recipes–it’s all a matter of personal taste as to how much garlic flavor you want the soup to have.
The use of a high-speed blender versus an immersion blender will change the texture and appearance of the soup. The soup on the left in the picture was done with an immersion blender. The soup on the right was done with a high-speed blender. Once again, it’s a matter of preference as to which texture you prefer.
I like to top my soup with a dollop of vegan sour cream. As always, the sour cream here is homemade. I then topped it with home-grown broccoli sprouts as a garnish and for added flavor.
The Recipe
Ingredients:
1 head of cauliflower, cut into florets
1 potato, cubed (I use a Yukon gold)
2 tsp nutritional yeast
2 tsp miso paste
2-6 cloves roasted garlic
1 1/2 to 2 cups vegetable broth
Instructions:
Roast cauliflower, potato, and garlic bulb at 375 degrees Fahrenheit (190 degrees Celcius) for 25-30 minutes–roast until cauliflower is tender.
Options: Using 1 1/2 cups of vegetable broth, place all ingredients in a high-speed blender or a large bowl to use immersion blender. Blend until smooth adding more vegetable broth if needed.
Serve with a dollop of vegan sour cream.