Easy Vegan Roasted Cauliflower and White Bean Soup
Creamy, healthy, vegan cauliflower soup.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Ingredients
2 heads cauliflower, broken up into florets
2 tablespoons extra virgin olive oil, divided
sea salt
freshly ground pepper
1 yellow onion, chopped
5 large cloves garlic, minced
1 tablespoon cumin
6 cups vegetable broth
1 (15 oz.) can canellini beans, drained
fresh chives, sliced, for garnish
hot sauce, to taste
croutons or crusty bread for serving
Instructions
Preheat the oven to 425 degrees F. Place the cauliflower florets on a large baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Roast until tender, 20-25 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large soup pot. Saute the chopped onion until softened and translucent, about 10 minutes. Add the garlic and cumin and saute another minute longer. Add the vegetable broth and bring to a simmer. Add the roasted cauliflower and white beans to the pot. Simmer until the cauliflower is very soft, about 10 minutes. Use an immersion blender to puree the soup. Alternatively, let the soup cool a bit and very carefully transfer to a blender to puree. Add a few dashes of hot sauce to taste. Season soup to taste with salt and pepper. To thin the soup, add more vegetable broth or water, if desired.
To serve the soup, top with chives, a dash of hot sauce, and croutons or serve with crusty bread.