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Vegan Cauliflower Soup

Made with a handful of simple ingredients, and not to mention it’s quick, easy and healthy!
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Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup

Equipment

  • baking sheet
  • dutch oven / pot
  • immersion/blender

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium head of cauliflower cut into small pieces
  • 2 medium carrots peeled and sliced into 1/2 slices
  • 1 large potato peeled and chopped into 1/2" pieces
  • 2 garlic cloves minced
  • 1/2 tsp ground paprika
  • 1/2 tsp grond tumeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can coconut milk 14.5 oz
  • 1 cup vegetable stock or broth

Instructions
 

  • Preheat oven to 425 degrees. 
  • Place cauliflower pieces, carrot slices, potato pieces into a large bowl. Drizzle olive oil over veggies. Sprinkle minced garlic, paprika, turmeric, salt and pepper over veggies. Gently toss veggies with oil and spice mix all together. Spread veggies in an even layer over a rimmed baking sheet. Bake at 425 degrees for 20 minutes. 
  • Allow roasted veggies to cool at room temperature slightly and then add to a large stockpot. Pour coconut milk and vegetable stock (or broth) over veggies. Puree with an immersion blender until smooth - or puree in a regular blender.  
  • Serve and enjoy immediately! 
Keyword cauliflower, soup
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