Oh yes, soup season is here and it’s here to stay for the next few months. I have to admit I’m not entirely looking forward to the snow that will be in the forecast before we know it, but I do love sweaters, cozy socks and comforting fall foods. This Vegan Cauliflower Soup is just that. It has a creamy texture and the combination of the garlic, thyme, leeks and lemon are a beautiful blend. This soup is bound to keep you warm all season long.
roasting with avocado oil
The first step in making this dairy free soup is to roast the cauliflower and the roasted garlic. For most of you, this probably seems quite simple, for others let me break down the process a little. The cauliflower is very straightforward. Simply chop the cauliflower into medium-sized florets and toss in a little avocado oil and place it on a baking sheet. With the garlic, cut off the top of the garlic head just until the tops of the cloves are slightly exposed. Then remove the excess paper around the garlic, but make sure the head still stays intact. Lastly, drizzle the top of the garlic with a little oil and then wrap it in aluminum foil. For both the cauliflower and garlic, I use avocado oil in the roasting processes. Avocado oil is my go-to oil for most things because it can handle high heat very well. I also find the taste to be subtle and not overwhelming. I usually pick up my avocado oil from Costco for the best price.
The cauliflower and garlic roast at a temperature of 425ºF for roughly 30 minutes. You will know when everything is done when the cauliflower is golden and the garlic cloves are soft to touch.
Here are a few things I love about this vegan cauliflower soup, so listen up
- I have to start with the flavours. Thyme is one of my favourite herbs to use in savoury dishes. And it definitely rounds out this vegan autumn soup beautifully. The subtlety of the lemon pairs nicely with the leeks and roasted garlic. This dairy free soup doesn’t have a ton of ingredients in it but the ones that are used blend really well together producing a velvety smooth bowl of soup.
- The picky husband actually really loves soup. I just have to make sure my blending techniques are spot on. Because if he is eating the soup and a little chunk didn’t get completely blended he WILL gag. The dramatics continue with that husband of mine. But he is a big fan of the vegan cauliflower soup (sans chunks). I mean, how could you not love a vegan autumn soup loaded with thyme and roasted garlic.
- If you are into meal prepping then soup should be one of your go-tos. Soups are so easy to make. They can’t usually be done in 30 minutes because of the simmering time but they are for the most part very little fuss. You can freeze them to enjoy later on in the week so dinner will be easy during the week. This dairy free soup is perfect just for that reason. Make a little mess in your kitchen on Sunday but then you will have soup for your lunch or dinner for 1-2 days of the week.
on the hunt for more vegan fall soup recipes? Look no further
I should have sold you on the flavours of this vegan cauliflower soup by now. Your mouth should be watering every time I mention the thyme and roasted garlic in this dairy free soup. It’s a cinch to make with the amazing option to freeze it for when a busy week hits you hard. I may not be ready for the white stuff to fall from the sky (just yet) but I am ready for cozying up by the fireplace with a bowl of this vegan autumn soup in my lap and my cute tabby cat snuggling up with me on the other side.
Vegan Cauliflower Soup
Ingredients
- 1 large cauliflower (or 2 small)
- 2 heads of garlic (roasted)
- 4 tsp avocado oil (divided)
- 1 medium leek (~roughly 1 heaping cup of finely chopped leek)
- 1 tbsp fresh thyme (removed from the stem)
- salt and pepper to taste
- 4 cups vegetable broth
- 1 tsp lemon zest
- 1/4 cup nutritional yeast
- 1 cup coconut milk
- juice of 1/2 lemon
Instructions
- Preheat the oven to 425ºF and line a baking sheet with parchment paper. Wash and chop the cauliflower into medium sizes florets, toss in 1-2 tsp of avocado oil.
- Cut off the top of the garlic heads so the tops of the cloves are slightly exposed. Remove the excess garlic paper from the outside but keep the garlic head intact. Drizzle 1/2-1tsp of oil on top and wrap each garlic head in aluminum foil. Add the cauliflower to the baking sheet, and spread the florets out evenly. Then add the 2 heads of garlic wrapped in aluminum foil to the baking sheet as well. Bake for 30 minutes or until the cauliflower is golden and the garlic cloves are soft.
- Once the cauliflower and garlic are done, heat a large pot over medium heat. Add 1 – 2 tsp of avocado oil to heat up.
- Finely chop your leeks and once the pot is hot, add the leeks to saute.
- Remove the garlic cloves from the skin by pushing each clove out of its skin with a bottom to top motion with your fingers. Add the cauliflower and garlic to the pot with the leeks. add the fresh thyme and salt and pepper and let saute for a few minutes, then add the vegetable broth. Start with 3.5 cups, as the size of your cauliflower will determine the thickness of the soup. Start with 3.5 and you can always add the other 1/2 cup at the end.
- Bring the mixture to a slight boil and then cover and simmer for 15 minutes.
- At the end of the 15 minutes, add the lemon zest, lemon juice, nutritional yeast and coconut milk. Stir to combine.
- Add the soup to a high-speed blender, and blend until smooth.
- Simmer on the stove for another 5 minutes before enjoying. Store the soup in the fridge for a few days or freeze.
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