Vegan Roasted Cauliflower Soup

This vegan roasted cauliflower soup recipe is easy in many ways. There are 5 affordable, seasonal, and accessible main ingredients. It's just a roast and blend kind of affair, so there's minimal hands-on time. Each bowl is so warm and filling on its own, and the flavor and heft is easy to appreciate as well.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 132 Calories

Ingredients

• 2 teaspoons lemon juice
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 sprig fresh rosemary, leaves stripped and finely chopped
• 1 large head cauliflower, trimmed and cut into florets
• 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
• 2 onions, peeled and cut into 1 1/2-inch pieces
• 5 ½ cups vegetable stock, divided

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place cauliflower, potatoes, and onions into a 9x13-inch glass baking dish and sprinkle rosemary over the top. Season liberally with salt and pepper. Add olive oil and toss vegetables until evenly coated.

Step 3

Roast in the preheated oven, tossing halfway through, until evenly browned, about 1 hour. Remove from the oven. Add lemon juice and toss with a metal spatula, scraping any browned vegetable bits off the bottom. Allow to cool.

Step 4

Fill blender halfway with roasted vegetables and add 2 cups stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a big soup pot. Repeat with remaining vegetables and stock.

Step 5

Heat soup over medium heat until it boils. Season with salt and pepper to taste.