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+ servings
vegan cauliflower soup garnished with fresh thyme
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5 from 1 vote

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soup
Cuisine: American
Keyword: cauliflower, dairy free, hidden vegetables, vegan
Servings: 10 cups
Calories: 109kcal


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

For the soup


For the roasted veggies

  • Preheat oven to 425.
  • Line the veggies on a sheet pan, drizzle with avocado oil, sprinkle with salt and pepper and roast for 30 minutes (stirring at the 15-minute mark). Let cool

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.


Container Counts

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