Vegan Roasted Garlic & Cauliflower Soup

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 25

Cook Time: 5

Servings:

Calories: 126kcal

We'll show you how my creamy vegan roasted garlic and cauliflower soup is not only delicious but also packed with healthy ingredients. Cauliflower is high in fiber, vitamins, minerals, antioxidants, and anti-inflammatory compounds, which can help improve heart health and reduce the risk of chronic diseases. Roasted garlic adds oodles of flavor and has antibacterial and antiviral properties. Give our vegan roasted garlic and cauliflower soup a try for a healthy and satisfying meal! Be sure to watch to the end and I'll introduce you to my mom!

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Equipment

Ingredients

1 cauliflower florets
1 bulb garlic slice the top off to expose the cloves slightly
1 potato cut into chunks
2 cups vegetable broth low sodium
1 tbsp white miso paste
1 cup chickpeas cooked
2 tsp nutritional yeast
1 tbsp lemon juice
1 cup soy milk unsweetened, or plant based milk of choice
½ tsp black pepper

Instructions

Preheat oven to 400°F.
Place cauliflower florets, garlic( cut side down) and potatoes on a parchment lined baking tray and bake for 20-25 minutes until the cauliflower is barely soft.
Once baked squeeze the garlic out of the bulb into a blender along with the cauliflower, potatoes and remaining ingredients except for the soy milk and pepper and blend until smooth.
Add mixture to a saucepan and add the soy milk and pepper and cook for a few minutes.

Notes

If you would like the soup to be less thick you can add more vegetable broth.

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Nutrition