Roasted Cauliflower Veggie Soup
This dairy free, Whole30 recipe for roasted cauliflower soup is perfect for dinner. It's a great way to add to a meatless Monday and to eat more vegan recipes. The key? Roasting the vegetables first.
Servings: 10 cups
For the roasted veggies
- 1 tbsp avocado oil
- 2 russet potatoes peeled and quartered
- 1 cup baby carrots
- 1 large cauliflower broken into pieces
- 1 tsp sea salt
- 1/2 tsp pepper
Putting it together
In a large stockpot heat a tablespoon of avocado oil over medium-high heat and add the onion and celery. Saute for about 3-4 minutes or until onion is translucent.
Add the garlic, and the cooled roasted veggies. Give it a stir until garlic is fragrant, about a minute.
Add the vegetable stock and bring to a boil.
Reduce heat, cover with a lid and simmer for 20-25 minutes.
Blend the soup with an immersion blender, or ladle into a high powered blender in batches.
Once the soup is blended, add the nutritional yeast, thyme. and dijon. Taste and adjust seasoning.
Full recipe: 8 green, 4 yellow, 8 tsps.
Per serving: 3/4 green, 1/4 yellow, 3/4 tsp.
Serving is 1 cup out of 10 cup servings.
Serving: 1cup | Calories: 109kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 1023mg | Potassium: 525mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2185IU | Vitamin C: 45mg | Calcium: 35mg | Iron: 1mg