Creamy Cauliflower Soup

We're nearing the end of soup season in AZ... but I have been craving something warm and cozy so I whipped this up! This soup is packed with flavor - I owe it all to the roasted garlic! It also is very easy... roast some potatoes, onion, garlic, and cauliflower + then blend! I added croutons and crunchy chickpeas because, in my opinion, a blended soup always needs a little crunch.

Creamy Cauliflower Soup (Plant-Based)
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Creamy Cauliflower Soup (Vegan)
  • 1 head cauliflower, broken into florets
  • 1 yellow onion, chopped
  • 1 can chickpeas
  • 4 red potatoes, chopped
  • 1/4 cup torn stale bread
  • 32 oz veggie stock
  • avocado oil
  • garlic powder
  • paprika
  • pink salt
  • black pepper
  • 4 garlic cloves
1) Preheat the oven to 400 degrees. 2) Add chopped potatoes, cauliflower florets, and chopped onion to 1-2 baking sheets. Drizzle with avocado oil, pink salt, and black pepper. Wrap garlic cloves, a drizzle of avocado oil, and salt in foil and place on the baking sheet. 3) Add the can of drained and rinsed chickpeas to another baking sheet. Be sure to dry completely. Season with avocado oil, paprika, garlic powder, pink salt, and black pepper.4) Add the torn bread to the same baking sheet as the chickpeas.5) Place all baking sheets in the oven. Remove bread pieces after 15 minutes. Remove all other veggies and chickpeas after 30-40 minutes.6) Reserve 1/4 cup of cauliflower to use for toppings. Add all potatoes, onion, remaining cauliflower, and garlic to high speed blender. Add veggie stock. Add more salt to taste. Blend on high until smooth.7) Serve with reserved cauliflower, croutons, and crunchy chickpeas as toppings.
Prep time: Cook time: Total time: Yield: 8 servings