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Vegan Roasted Garlic Cauliflower Soup with Crispy Potatoes

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.

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  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 people
  • Category: Main Course
  • Cuisine: American
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Ingredients

Units Scale
  • 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

  1. Pre-heat oven 220°C / 428°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Enjoy warm with the crispy potatoes, more fresh thyme and rosemary.

Find it online: https://cookingwithparita.com/recipe/roasted-garlic-cauliflower-soup/