Gluten Free, Vegan
Nothing beats a delicious and hearty warm bowl of soup in the winter. While it doesn’t get too cold here in southern California, soup is still is one of my favorite winter meals. Store bought soups however, are often loaded with sodium and other questionable ingredients. A rich creamy soup is so easy to make at home. I love to make large batches and freeze some for later. That way, I always have soup on hand.
This soup is gluten free, dairy free and vegan. It requires just a handful of ingredients and about 30 minutes of your time. No fancy tools either, just a blender or immersion blender. If you don’t have either, not a problem. The soup will just be more of a chunky consistency, which is still just as delicious!
Here are my favorite blenders:
This soup also requires very few ingredients and is incredibly affordable. If you make your own stock, it is even cheaper! All you need is vegetable stock, cauliflower, garlic, onion, salt, pepper and non-dairy milk. The non-dairy milk is also optional. You could substitute dairy milk or no milk at all. The milk just makes the soup creamier. If you are not vegan and have no problem with lactose you could also use heavy cream to make it even creamier.
Along with being affordable, this soup is very healthy. Cauliflower has a ton of great health benefits including:
- Improves heart health
- High in fiber, which is important for gut health
- Low-fat and low-calorie
- Good source of choline which helps support healthy brain function
- Great source of antioxidants which help reduces inflammation and protects against chronic diseases
Along with healthy cauliflower, garlic has many great benefits including: boosting immunity due to high levels of antioxidants and antibacterial properties, improving heart health and reducing blood pressure.
What to pair it with
This soup pairs well with a mixed greens side salad ( Try our delicious vinaigrettes) crusty bread or crackers, or accompanying a sandwich. It also works well as a starter!
Garlic Roasted Cauliflower Soup
Equipment
- Blender (Standing or Immersion)
Ingredients
- 1 Medium/Large Head of Cauliflower
- 5 Cloves of Garlic
- 1 Medium Yellow Onion
- 3 tbsp Olive Oil
- 2 tsp Salt
- 1 tsp Pepper
- 6 cups Low Sodium Vegetable Broth
- ½ cup Your favorite non-dairy milk. I used ripple.
Instructions
- Preheat your oven to 425°.
- Wash and chop cauliflower and place on lined baking sheet. Roughly chop onion and peel fresh garlic ( no need to chop) and add to baking sheet with cauliflower. Drizzle with olive oil and season with salt and pepper.
- Roast in oven for 20-25 minutes until golden brown.
- While vegetables are roasting, add broth to saucepan and bring to a boil. Then reduce and simmer.
- Once vegetables are done either add broth and vegetables to standing blender and blend in batches or blend in pot with immersion blender. If using a standing blender be sure to make sure the center of the lid is removed so hot air can escape. Otherwise, you have a big mess on your hands!
- Add ½ cup of non-dairy milk. You could also use dairy milk or heavy cream. Mix until incorporated.
- Garnish with fresh or dried parsley or chives and serve! Also great topped with crotons.
Notes
Other delicious vegan recipes:
- Garden Vegetable Lasagna
- Savory Corn Fritters
- Roasted Butternut Squash Soup
- Mediterranean Potato Salad
