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⠀⁠
Spice mix:

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. 



Next Recipe