This roasted cauliflower soup recipe is healthy, vegan, and so delicious.

Ingredients and swaps used to make roasted cauliflower soup.

Cauliflower: Opt for fresh or frozen cauliflower. 

Onion and garlic: To increase the soup's flavor profile. Add other spices if needed, or omit the onion or garlic.Roasting both onions and garlic adds more depth to the flavor.  

Turmeric and carrots: To impart a nice color to the soup.

Water: Easily swap with vegetable stock or chicken stock. 

How to make roasted cauliflower soup?

1.Roast carrot, garlic, and onion: No need to peel the onions and the garlic. Wrap them in aluminum foil and pop them in the oven while the cauliflowers roast. Upon roasting, the garlic, onion, and carrot will be soft to the touch but very hot at first! Reserve a few florets for serving as a topping. Roasted garlic provides more depth to the soup and is so very delicious. 

2. Separate cauliflower florets: Use your hands and a knife to separate the florets and remove the stalk. 

3. Roast cauliflower: Place cauliflower florets on a parchment-lined baking sheet. Form a single layer to facilitate uniform cooking. Drizzle with a bit of oil. To ensure all florets are coated with oil, mix them and add more oil as needed. 

4. Blend all ingredients:  Use a hand or stand mixer and add all ingredients ( cauliflowers, peeled onion, garlic cloves, carrot, turmeric, and water. Add 3 cups of water and more to achieve the desired texture. 

5. Let simmer for a few minutes, and add salt and pepper: Pour soup into a pan or pot to warm it up. Simmer for a few minutes. Add salt and pepper to taste. Simmering also facilitates sterilization (killing of the microbes) and allows for extended storage of your soup. 

6. Plate and add toppings: Top with roasted cauliflowers, cream, paprika, or turmeric, and enjoy! 

How to serve cauliflower soup?

• Top with roasted cauliflower florets, chopped cilantro, and/or green onions

• Top with some cream 

• Sprinkle some turmeric or other herbs

How to store cauliflower soup?

Store in a clean airtight container for up to 3 days in the fridge or 2 weeks in the freezer.