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Every spoonful of this vegan roasted garlic cauliflower soup is creamy, comforting and garlicky (duhhhh). The ultimate pairing with this soup is oven-roasted crispy potatoes. If you’re looking for a simple, healthy-ish dinner to make this fall/winter, look no further.
All about the Roasted Garlic Cauliflower Soup with Crispy Potatoes:
Flavour – the soup packed with one whole head of cauliflower, 1 bulb of garlic, a few spices and fresh herbs. And instead of classic bread croutons, this garlicky soup is paired with crispy roasted potatoes, making this recipe not only vegan but also naturally gluten-free.
Texture – creamy! smooth! and the potatoes are crispy, meaning every spoonful will be perfectly balanced.
Time – set aside 1 hour to make this recipe, it may seem like a lot but the majority of the time is for roasting the veggies and for allowing the soup to cook (so it really only takes around 30ish minutes of hands-on time).
What you’ll need to make this Vegan Soup:
- cauliflower
- garlic cloves
- olive oil
- veggie stock + water
- thyme
- rosemary
- ground cumin
- salt + black pepper
- chilli flakes
- nutritional yeast
The three ingredients you’ll need to make the Crispy Potaotes
- potatoes
- olive oil
- salt + black pepper
Roasting cauliflower and garlic…
This vegan soup starts with roasting garlic and cauliflower. Cut the cauliflower into florets, and then transfer it into a baking tray. Add in the garlic cloves (with the skin on!!), olive oil, salt, black pepper and ground cumin. Roast for 20 minutes or until the cauliflower florets start to char. Mixing halfway.
Once the cauliflower is done roasting, set aside and allow to cool for 5 minutes.
All about the crispy roast potatoes…
Chop potatoes, then add into a pot filled with cold water and a generous amount of salt. Turn the heat up to high, and once the water starts to boil, boil for 7-8 minutes or until the potatoes are 80% cooked.
Drain the water, and give the colander a shake. Giving the potatoes a shake will create a little potato fluff which will become ultra-crispy once baked.
Transfer fluffed potatoes into a baking tray, drizzle with olive oil and sprinkle with salt and black pepper. Mix and roast on the middle rack (right under the cauliflower). And once the cauliflower is done, bring the potatoes to the top and bake for another 10 minutes or until crispy.
The final touches…
Transfer the slightly cooled cauliflower into a blender with the water, veg stock cube, thyme, rosemary, chilli flakes, nutritional yeast, salt and black pepper. Remove the skins off the garlic cloves, and pop them into the blender. Blend until smooth.
Pour the soup into a pot, and with the lid ajar, cook for 15-20 minutes.
Serve warm roasted garlic cauliflower soup with crispy potatoes, chilli flakes, thyme and rosemary leaves. Enjoy!
Have you tried this Creamy Cauliflower Soup?
After you give this recipe a try, please leave it a star rating and review it below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to repost your images!!
More vegan comforting recipes you’ll love
- creamy roasted tomato basil pesto soup
- roasted cauliflower and mushroom bolognese
- crispy roast potatoes with garlic and thyme
Ingredients
- 2 tbsp olive oil
- 16–20 garlic cloves (with the skin on)
- 5 1/2 cup cauliflower florets
- 1/2 tsp ground cumin
- salt + black pepper (to taste)
- 1/2 tsp fresh thyme
- 1/2 tsp fresh rosemary
- 4 cups water
- 1 veggie stock cube
- 1/4 cup nutritional yeast
- 1 tsp chilli flakes
crispy potatoes
- 1 kg potatoes
- 1/4 cup olive oil
- salt + black pepper (to taste)
Instructions
- Pre-heat oven 220°C / 428°F.
- Add cauliflower florets, garlic cloves (with the skin on), olive oil, ground cumin, salt and black pepper into a baking tray. Mix until cauliflower is coated with spices. Bake for 30-35 minutes or until slightly charred.
- Chop up potaotes, add into a pot filled with cold water and salt. Turn the heat up to high, and once the water starts to boil, boil for 7 minutes or until 80% cooked. Drain the water with a colander, give the colander a shake to fluff up the edges. Transfer into a baking tray, toss with olive oil, black pepper and salt. Bake under the cauliflower.
- Remove the cauliflower from the oven, and allow it to cool for 5 minutes. Stir the potatoes, then transfer them to the top shelf and bake for another 20 minutes or until crispy.
- While the potatoes continue to cook, finish up making the soup. Into a blender, add thyme, rosemary, stock, water, nutritional yeast, chilli flakes, roasted cauliflower and garlic – remember to remove the garlic skin first! Blend until smooth. Give the soup a taste and add more salt + black pepper if needed. Pour soup into a pot, cook for 20 minutes or until creamy.
- Enjoy warm with the crispy potatoes, more fresh thyme and rosemary.
