Prepared Easy Vegan Cauliflower Soup

Easy Vegan Cauliflower Soup Recipe

Servings: 4

Ready in: 30 minutes

Prep time: 5 minutes

Cooking time: 25 minutes

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If anyone ever tells you that easy meals = boring meals, then introduce them to this banger. No stove and no pot, all you need is an oven and a blender to make this delicious, velvety vegan cauliflower soup.

I’ll be the first to admit that cauliflower soup doesn’t bring flavour sensation immediately to mind but, don’t worry, I’ve got you sorted. Allplants love to simplify your kitchen experience, while still delivering hearty meals, creative flavour profiles and epic vegan eats to win over the biggest carnivores. And we could hardly do that if this easy soup didn’t pack a flavour punch.

The trick is to roast the cauliflower with whole cloves of garlic until it is cripsy, and then purée both the cauliflower and the garlic with non-dairy milk and vegetable stock. The result is a creamy, warming and delicious soup that’s full of flavour.

To extend the meal without any additional effort, the croutons are cooked at the same time as the cauliflower. Two parts of the meal done on one oven setting – too easy! Crispy, herby morsels, the croutons add crunch and texture to the velvety cauliflower soup.

So there you have it. A creamy, delicious vegan cauliflower soup recipe is as easy as one blender, two oven trays and 30 minutes!

Want your next meal to be easier still? The allplants team take all the hassles out of cooking by preparing and packaging plenty of amazing recipes like this and delivering them right to your home.

Ingredients

Cauliflower Soup

  • 1 head cauliflower, cut into florets
  • 3 cloves garlic, peeled
  • ¼ tsp salt
  • 2 tbsp olive oil
  • 1 cup non-dairy milk
  • 3-4 cups vegetable stock
  • Pepper

Croutons

  • ½ loaf day old bread, cut into cubes
  • 2 tbsp olive oil
  • ½ tsp salt
  • 3 springs thyme (or 1 tbsp dried)
  • 1 sprig rosemary (or ½ tbsp dried)

To Serve

  • Thyme
  • Olive oil

Method

To Make the Cauliflower Soup

  1. Preheat your oven to 180˙C and line a baking tray with parchment paper.
  2. Add cauliflower florets and whole peeled garlic cloves to tray.
  3. Coat with olive oil and salt and bake for 20-25 minutes, until the cauliflower is crisp around the edges, and soft throughout.
  4. Transfer the roasted cauliflower and garlic to a blender along with the milk and 3 cups vegetable stock.
  5. Blend on high for 2-3 minutes until creamy.
  6. Add the extra cup of stock to preference – depending on how thick you like your soup.
  7. Taste for salt and pepper.

To Make the Croutons

  1. Line a baking tray with parchment paper.
  2. Coat the cubed bread with olive oil, salt, thyme and rosemary and bake, at the same time as the cauliflower, for 15-20 minutes (until browning at the edges). Give them a stir at the 10-minute mark.
  3. Store any leftover croutons in an airtight container at room temperature for up to 2 weeks.

To Serve

  1. Top the soup with fresh thyme, a drizzle of olive oil and a handful of croutons.

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