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Vegan Roasted Cauliflower Soup

Recipe from veganrecipebowl.com
Prep Time15 mins
Cook Time50 mins
Course: Soup
Servings: 4
Calories: 140kcal


To Roast

  • 1 medium cauliflower (discard stork and leaves, cut into small florets)
  • 2 tablespoons neutral flavour oil (light olive oil, sunflower, etc.)

To Fry

  • 1 tablespoon neutral flavour oil
  • 1 onion (peeled and diced)
  • 2 cloves garlic (peeled and minced)
  • 1 litre stock


  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground nutmeg
  • ground black pepper & salt (to taste)


  • small bunch fresh chives (finely diced)


  • Preheat the oven to 220 °C/Fan 200 °C/400 °F/gas 6.
  • Toss cauliflower florets in oil and spread across a large baking tray and roast for ~30 minutes. Check regularly throughout this time and turn over pieces as needed to roast evenly.
    Because the browning makes so much of this soup’s flavour, it’s important to take the time it needs and don’t progress to the next step until it's ready.
  • In a large saucepan, gently fry the onion until it turns golden, then add the garlic and cook briefly - just until the raw smell is gone. The moment it's just cooked enough immediately add the stock to stop the frying and lock in the garlic's bright, fresh flavour.
  • Add the cauliflower (reserve a few florets for garnishing later), bring it to a boil and then turn down to simmer for 15-20 minutes until the cauliflower is soft.
  • Blend until smooth. To season, taste it and then blend in the lemon juice and nutmeg. Add salt and pepper, and a little more lemon juice if needed until the flavours come out.
  • Serve with the reserved roasted cauliflower florets and chives to garnish.


Keeps well covered in the fridge for up to three days.