Creamy Roasted Cauliflower soup
1 medium head cauliflower
1 tbsp extra virgin olive oil
2 cloves garlic, minced⠀
3 cups vegetable broth (720 ml)⠀
1 cup plant-based milk (240 ml)⠀
1/3 cup soaked cashews (50 g) (*see recipe notes)⠀
One 15 oz can cannellini beans drained and rinsed⠀
1 tsp onion powder
1/2 tsp paprika,
1/2 tsp sea salt (or less/more to taste),
1/2 tsp ground oregano (or thyme), black pepper to taste⠀
1 tbsp fresh lemon juice or lime juice
Fresh parsley for garnish⠀
Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.⠀
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Cut the cauliflower into florets, spread on a baking tray (lined with parchment paper) and drizzle with 1 tablespoon oil and a little salt.
Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish.⠀
In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth.⠀
Taste the soup and adjust seasonings. If you prefer a spicy soup, add some hot pepper flakes!
If the cauliflower soup is too thick (it does get thicker as it sits), add a little bit more broth or plant-based milk and blend again.
Transfer to a pot and warm to the desired temperature.⠀
Garnish with fresh parsley and the reserved cauliflower florets.