Jennifer Causey
Hands-On Time
20 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 2

This simple cauliflower soup is proof that a healthy vegan recipe can also be comforting and delicious. Curry powder infuses the soup with spice and golden color, while the combination of nutritional yeast (a vegan alternative to parmesan) and roasted cauliflower doubles down on umami flavor. Serve with a green salad and white wine for a light dinner, or pair with a grilled cheese or turkey sandwich to double down on the comfort food vibes. For a nut-free alternative to the cashew milk, try coconut milk instead, or just use all stock.

How to Make It

Step 1

Preheat oven to 375°F. Toss together cauliflower, curry powder, and 2 tablespoons of the oil in a bowl; spread in a single layer on a rimmed baking sheet. Roast, stirring halfway through cook time, until tender and lightly browned, about 45 minutes.

Step 2

Meanwhile, heat remaining 1 tablespoon oil in a medium saucepan over medium. Add onion; cook, stirring occasionally, until softened, about 6 minutes.

Step 3

Add roasted cauliflower, stock, cashew milk, nutritional yeast, and salt to onion in saucepan; bring to a boil over medium-high. Remove from heat. Using an immersion blender, process mixture in saucepan until smooth, about 30 seconds (or transfer to a blender and blend until smooth).

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Ratings & Reviews

/5
Reviews
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