Roasted Garlic Cauliflower Soup (Vegan) Recipe
This Roasted Garlic Cauliflower Soup is a comforting and creamy vegan dish packed with flavor. Roasting the garlic and cauliflower brings out their natural sweetness, while butter beans add protein and creaminess without dairy. Infused with fragrant herbs and lightly spiced with smoked paprika, this soup is perfect for a cozy meal any time of year.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: Vegan, Western
- Diet: Vegan
Ingredients
Vegetables and Herbs
- 1 head of garlic
- 1 extra large or 2 small heads of cauliflower (about 700g prepared weight)
- 1 large onion (peeled and chopped)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
Pantry Items
- 2 Tablespoons olive oil
- ½ teaspoon smoked paprika (optional)
- 1 litre (4 cups) vegetable stock
- 400 g (14 oz) tin of butter beans
- Salt and pepper to taste
Instructions
- Preheat and Prepare Garlic: Preheat your oven to 200℃/180℃ fan/400℉/gas mark 6. Slice the top off the head of garlic to expose the tops of the cloves. Drizzle with a little olive oil and wrap it securely in tin foil to fully enclose.
- Roast Cauliflower and Garlic: Cut the cauliflower into florets and spread them out in a roasting tin. Toss with 1 tablespoon of olive oil, salt, and pepper. Place the wrapped garlic in the roasting tin alongside the cauliflower. Roast for 35-45 minutes until the cauliflower is golden and tender and the garlic is soft and golden brown. The garlic might need slightly longer than the cauliflower.
- Sauté Aromatics: While the roasting happens, heat the remaining 1 tablespoon of olive oil in a saucepan over low heat. Add the chopped onion, dried thyme, dried rosemary, and bay leaf. Cook gently for 10-15 minutes until the onion is soft and translucent without browning.
- Add Spices and Simmer: Stir in the smoked paprika (if using) for a few seconds to release its flavor. Then add the vegetable stock and butter beans. Bring the mixture up to a simmer and cook for 5 minutes to meld the flavors.
- Blend the Soup: Pour the soup base into a blender, add the roasted cauliflower florets, and squeeze the softened garlic cloves out of their skins into the blender. Blend until smooth and creamy.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot for a rich, flavorful vegan soup.
Notes
- Roasting the garlic whole mellows its flavor, making it sweet and creamy, perfect for blending into soup.
- If you prefer a thinner soup, add more vegetable stock or water when blending.
- For a nuttier taste, drizzle a little toasted sesame oil or sprinkle toasted nuts as garnish.
- Leftover soup can be refrigerated for 3-4 days or frozen for up to 3 months.
- This soup is naturally gluten-free and vegan, suitable for many dietary preferences.
