Creamy-Yet-Vegan Roasted Garlic Cauliflower Soup Recipe
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • 1 bulb garlic
  • 4 tablespoons + 1 teaspoon avocado oil, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 1 head cauliflower, cut into florets
  • ¼ cup diced shallots
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 teaspoon garlic granules
  • ½ teaspoon onion granules
  • 2 tablespoons nutritional yeast
  • ½ teaspoon cumin
  • 3 cups vegetable broth
  • ½ cup soy milk
Directions
  1. Preheat oven to 400 F.
  2. Cut off about ½-inch of the pointed end of the garlic head.
  3. Brush the garlic head with 1 teaspoon of oil and salt lightly.
  4. Loosely wrap the garlic in foil and place in the oven. Roast for 30 minutes, then let it cool.
  5. Combine the cauliflower and shallots with 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  6. Put on a baking sheet and roast for 30 minutes.
  7. Lay the chickpeas on a clean dish towel and roll another dish towel on top of the chickpeas to dry them and remove the skins.
  8. Add the dry chickpeas to a bowl with the remaining 2 tablespoons of oil, ½ teaspoon salt, garlic granules, and onion granules.
  9. Put the chickpeas on a baking sheet and roast for 30-40 minutes or until crispy. Remove from oven and let them cool.
  10. Remove the garlic from the oven and squeeze out the garlic cloves.
  11. Reserve about ½ cup of the cooked cauliflower for topping and add the remaining cooked cauliflower, roasted garlic cloves, broth, remaining salt, remaining pepper, nutritional yeast, and cumin to a blender.
  12. Blend until smooth, pour the mixture into a large soup pot, and add the soy milk. Warm up for 5 minutes on low heat.
  13. Ladle the soup into bowls, top with the reserved cauliflower and crispy chickpeas, and serve.