Creamy Vegan Cauliflower Soup

This creamy vegan cauliflower soup is hearty, comforting, and full of rich flavor. Perfectly roasted cauliflower, creamy cashews, and crispy chickpeas make this soup a must-try!

Prep Time 10

Cook Time 30

Total Time 40

Ingredients

Cauliflower Soup

▢ 1 large head cauliflower, cut into larger bite sized pieces
▢ 1-2 tbsp extra virgin olive oil
▢ 1 yellow onion, sliced
▢ 4 cloves garlic, roughly chopped
▢ 4 cups vegetable broth
▢ ½ cup raw cashews
▢ 3 tbsp nutritional yeast or vegan parm
▢ salt & pepper to taste
▢ 1 tsp white miso paste optional

Crispy Chickpeas

▢ 1 19oz can chickpeas, rinsed, and drained
▢ ½ tsp smoked paprika
▢ seasoning salt to taste
▢ ½ tsp hot chili powder optional
▢ 1 tbsp extra virgin olive oil

Instructions

Prep

Preheat the oven to 425 degrees.
Cover the cashews in boiling water and allow them to soak.

Veggies

Add the cauliflower, onions and garlic onto a baking sheet lined with parchment paper.
Drizzle with olive oil, salt and pepper to taste. Toss to combine and bake at 425 for 25-35 mins or until fork tender. Flip halfway.

Crispy Smoky Chickpeas

Add the chickpeas onto a baking sheet and gently pat them with a towel or paper towel to remove any extra moisture.
Toss the chickpeas in olive oil, seasoning salt, smoked paprika and hot chili powder.
Bake for about 20 mins, flipping halfway. Remove them when they are crispy and golden brown.

Soup

Drain the water from the cashews.
Add the roasted cauliflower, onions and garlic to a high powered blender along with vegetable broth, nutritional yeast, cashews, and miso paste.
Blend on high until smooth and creamy. If using a vitamix you can heat the soup right in the blender. If needed, pour the soup into a large pot and heat on the stove.
Top with a drizzle of olive oil if desired, and the smokey crispy chickpeas. Enjoy!

Notes

Note: Nutritional information is approximate and may vary depending on the brands and specific ingredients used.

Nutrition

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