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Roasted Cauliflower Soup

Watch how to make it here

We are kicking off this fall with a cozy and creamy, roasted cauliflower soup. This cauliflower soup is nutrient-dense and a rich source of fiber, leaving you satisfied and feeling good.

Notes:

  1. Yukon gold potato is used in this recipe because they have a medium starch content, naturally buttery flavor, and a creamy texture. This is a healthy alternative to cream to thicken the soup.
  2. The recipe listed below is for a chunky soup. Feel free to add more water as desired.
  3. Store leftovers in the fridge for up to 3 days.

Prep Time

5 min

cooking time

25 min

Servings

4

total time

30 min

Difficulty

Ingredients

1
1/2 cauliflower, cut into florets
2
1/2 yellow onion, sliced
3
1 yukon gold potato, cubed
4
2 tbsp olive oil
5
1 tbsp mushroom seasoning
6
1 tbsp salt
7
1 tbsp garlic powder
8
1 tsp ground white pepper
9
1 tsp ground black pepper
10
2 tbsp vegan butter
11
4 cups water
12
*Optional Toppings*
13
1 tbsp fresh parsley, minced
14
1 tbsp olive oil
15
5 pieces of shiitake mushrooms, sliced

Cooking Instructions

1
1
Preheat the air fryer to 400F. Coat the cauliflower with 1 tbsp of olive oil, salt and black pepper. Roast the cauliflower in the air fryer for 10 minutes or in the oven for 20 minutes.
2
2
In a pot, saute the shiitake mushrooms with olive oil, salt and black pepper, about 5 minutes. Set aside.
3
3
In the same pot (about 5.5 quart), add 1 tbsp of olive oil and saute the onions for 2 minutes. Add the potato and remaining soup ingredients. Once boiling, turn the heat down to a simmer and cook for about 10 minutes.
4
4
Add the cauliflower to the pot. Check if the potato is ready by using a spatula to gently break it apart. If it does not easily split in half then simmer for an additional 5 minutes. Blitz the soup with an immersion blender or in a regular blender.
5
5
Garnish with parsley and mushrooms. Serve immediately.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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