While we are patiently waiting for the bounty of spring produce to start brightening up the tables at our local co-op and farmers market, I’m still enjoying soup season on these lingering chilly days with this creamy, lightly spiced Roasted Cauliflower Soup.
Blended garbanzo beans (chickpeas) are the secret ingredient to making this creamy, buttery soup dairy-free. They also add a good source of protein and fiber, and give some bulk to the soup, so you can enjoy it as a full meal.
Don’t let the mild color fool you. This Creamy Roasted Cauliflower Soup is packed with flavor from sweet, sautéed onions to freshly grated ginger, from warm bay leaf to a half spoon of our handcrafted Sweet Curry Powder.
When cooking, start with a small amount of curry powder. You just want to enhance the flavor of the soup, without overpowering the sweet, roasted flavor of the cauliflower.
Once the soup is cooked and blended, ladle out into each soup bowl. Then get your toppings ready. I like to add a few pieces of roasted cauliflower, as well as toasted cashews or almonds, fresh parsley, and a swirl of olive oil or hemp oil.
Warming and satisfying, this Creamy Roasted Cauliflower Soup makes a perfect dinner with a side of toasted French bread or pita bread for dipping.
Creamy Roasted Cauliflower Soup (dairy-free)
Ingredients
- 1 large head of cauliflower – cut into florets
- 1 tbsp coconut oil
- 1 yellow onion – diced
- 2 garlic cloves – minced
- 1 tsp freshly grated ginger
- 1 bay leaf – torn into half
- 1/2 tsp of Season with Spice’s Sweet Curry Powder
- 25 oz can of garbanzo beans – rinsed and drained
- 5 cups vegetable broth I used low sodium
- 3/4 tsp salt or to taste
- Freshly ground black pepper to taste
- Parsley for garnish
- Toasted cashews or almonds optional
Instructions
- Preheat oven to 425F. Place cauliflower florets on a baking sheet. Drizzle on some olive oil and toss to coat the cauliflower.
- Lightly sprinkle on sea salt. Roast for 25-30 minutes (turning over once), until the florets are tender and lightly charred. Reserve a few roasted florets for garnishing the soup later.
- In a large soup pot, heat 1 tbsp coconut oil. Add in onion and cook over medium heat until onions begin to soften. Add in garlic, ginger and bay leaf, and continue to cook for another minute.
- Stir in curry powder until well mixed. Add in roasted cauliflower, garbanzo beans, and vegetable broth. Season with salt, and bring it to a boil.
- Reduce heat to medium-low, and simmer for about 10 minutes. Turn heat off and allow soup to slightly cool for it to be transferred to a blender.
- In a blender, puree the soup in batches until smooth (or to your preferred consistency).
- Return the soup to the pot and re-warm over medium heat for about 3-5 minutes. Add in a half cup of water if you like the soup to be thinner. Taste and adjust any seasonings if desired.
- Ladle the cauliflower soup into each bowl. Season with freshly ground black pepper and top it with parsley, roasted cauliflower florets, and toasted cashews. Enjoy!