Perfect Roasted Cauliflower Soup with White Beans, Nutmeg, and Plenty of Garlic. Cashew butter creates a velvety texture while keeping the soup dairy-free. Just ten ingredients are required. We’ll show you exactly how to do it!
How to make Roasted Cauliflower soup
To make this cauliflower soup, roast the cauliflower, onions, and garlic to caramelize and add sweetness. Roasting garlic reduces its bitterness and lets you add more of its immune-boosting goodness.
After the vegetables are golden brown, they’re mixed with vegetable stock for flavor and white beans to add fiber and protein. Nutmeg adds a subtle nutmeg flavor and warmth. The mixture is simmered for a few minutes to allow the flavors to develop.
It is then blended until it becomes creamy and smooth. Cashews blended into a smooth, creamy texture add richness to the dish. Lemon juice balances it out.
Then, sprinkle on the optional garnishes to finish off your soup. Our favorite toppings are parsley, red pepper flake, pine nuts, and olive oil for a contrast of colors and textures.
- One medium head cauliflower, cut into florets
- The original recipe calls for 3/4 cup of medium yellow onions, sliced.
- Five cloves of garlic, peeled but left whole
- 1 Tbsp avocado oil
- Add more salt and pepper to taste.
- 3/4 cup raw cashews
- Cannellini white beans (15 oz), rinsed, drained
- 4 cups vegetable stock or store-bought
- One cup of water
- 1/4 tsp of ground nutmeg
- Lemon juice, 1 Tbsp
FOR SERVING optional
- Red pepper flakes
- Pine Nuts
- Olive oil
- Preheat the oven to 400 F. (204 C). Line a baking tray with parchment paper.
- On a baking sheet, place the cauliflower, onion, and (whole peeled) cloves of garlic. Sprinkle with salt and pepper and drizzle with avocado oil. Toss the vegetables to coat them completely.
- Bake the baking sheet for 30 minutes in the preheated oven, stirring halfway through.
- While the vegetables are roasting in the oven, pour enough boiling water over the cashews to cover them. Then, set aside. After rinsing and draining your white beans, you can proceed to roast the vegetables.
- Transfer your roasted vegetables from the oven to a large stockpot or Dutch Oven. If desired, reserve a few pieces for garnishing. Stir in the vegetable broth, water, and nutmeg. Add the rinsed beans.
- Heat on medium-high heat until the cauliflower comes to a simmer. Reduce slightly and simmer for 15-20 minutes or until the cauliflower becomes very soft.
- Turn off the heat. Transfer the mixture carefully to a blender that is safe for hot food. Add lemon juice and a pinch of salt. Blend soup until smooth and creamy. Drain the cashews and add them to the remaining soup in the blender. Blend the soup and cashews until creamy and pale, approximately 1 minute. Pour the rest of the soup into the pot and stir the two mixtures together.
- Add more nutmeg if you want it to be nuttier. Enjoy your dish with the garnishes of your cauliflower (reserved), parsley, red pepper flakes, and pine nuts.
- Keep leftovers in the fridge or freezer, covered. On the stovetop, reheat and add dairy-free milk to thin.