This delicious and easy creamy dairy-free Roasted Cauliflower Soup was inspired by Incredible Roasted Vegan Cauliflower Soup at thecheekychickpea.com. The combination of chunky bits of veggies in a thick rich broth is decadent, yet it is lean and highly nutritious. Serve with crusty bread and big mixed salad. I love it with a lettuce wrap plant burger.
Preheat oven to 425 F. Line a large baking sheet with parchment paper.
Slice the head of cauliflower down the middle lengthwise and cut out the core. Pull off the florets and cut into small florets. Put in a large bowl and pour over the aqua fava, and sprinkle with salt and pepper. Toss to distribute. Spread evenly on the sheet pan.
Bake for 40-50, tossing halfway through the cooking. Remove when lightly browned.
When cool enough, do a rough cut all over the pan, making pieces bite size.
When the cauliflower is almost finished baking start the soup:
In a 8 quart soup pot or Dutch Oven over medium heat add the onions, carrots, and celery, stir, and cover to let cook a couple of minutes. Add a couple of tablespoons broth if dry, and stir in the garlic. Cover and cook about 5 minutes to soften veggies.
Now add the water, bouillon, nutritional yeast, salt, spices and roasted cauliflower. Bring to a boil on high heat. Cover, reduce to a simmer and cook for 10-15 minutes, or until veggies are tender.
Remove 5-6 cups of the soup and puree in the blender (careful to vent the lid due to heat build-up). Pour back into the soup. Taste and season as desired with salt and pepper, and stir in lemon juice. If the soup is too thick add additional vegetable broth.
Enjoy!
