Vegan Roasted Cauliflower Soup is a culinary symphony that transforms humble cauliflower into a velvety, comforting masterpiece. This nourishing soup showcases the versatility of plant-based ingredients, combining the earthy essence of roasted cauliflower with aromatic spices to create a wholesome and satisfying dish.

The journey begins with the roasting of cauliflower florets, a process that intensifies their natural sweetness and imparts a delightful golden hue. Meanwhile, in a pot, onions and garlic dance in olive oil, releasing their savory aromas, setting the stage for a flavorful foundation.

As the roasted cauliflower joins the pot, a union with vegetable broth and almond milk ensues, creating a luscious base for the soup. The immersion blender transforms the mixture into a smooth, creamy consistency, achieving a perfect harmony of textures. Ground turmeric and cumin add not only vibrant color but also layers of warm, aromatic complexity, elevating the soup to a true culinary delight.

From a nutritional standpoint, this vegan soup offers a balanced array of macronutrients and a spectrum of essential vitamins. With a moderate calorie content, a respectable dose of plant-based protein, and the fiber-rich goodness of cauliflower, it stands as a wholesome choice for those seeking both nourishment and flavor.

Served steaming hot and garnished with fresh parsley or chives, this Vegan Roasted Cauliflower Soup is a celebration of simplicity and sophistication. Whether enjoyed as a comforting meal on a chilly day or presented as an elegant starter at a gathering, this soup embodies the essence of plant-based culinary ingenuity, proving that health-conscious choices can be both delicious and deeply satisfying.

Vegan Roasted Cauliflower Soup


  • 1 large cauliflower, cut into florets
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish (optional)


  1. Preheat your oven to 400°F (200°C).
  2. Toss cauliflower florets, chopped onion, and minced garlic with olive oil. Spread them on a baking sheet in a single layer.
  3. Roast in the preheated oven for about 25-30 minutes or until the cauliflower is golden brown and tender.
  4. In a large pot, combine the roasted cauliflower mixture, vegetable broth, coconut milk, curry powder, and cumin.
  5. Bring the mixture to a simmer and let it cook for about 10-15 minutes.
  6. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
  7. Season the soup with salt and pepper to taste.
  8. Simmer for an additional 5-10 minutes to allow the flavors to meld.
  9. Garnish with fresh parsley or chives if desired.
  10. Serve hot and enjoy your Vegan Roasted Cauliflower Soup!

Nutritional Information (approximate per serving, assuming 4 servings):

  • Calories: Approximately 250
  • Protein: 5g
  • Carbohydrates: 15g
  • Dietary Fiber: 4g
  • Sugars: 4g
  • Fat: 20g
  • Saturated Fat: 14g
  • Cholesterol: 0mg
  • Sodium: 800mg

Note: Nutritional values are approximate and may vary based on specific ingredients and brands used. Adjust the ingredients to meet your dietary preferences and needs.