30-Minute Roasted Garlic Cauliflower Chowder #soup #vegan

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30-Minute Roasted Garlic Cauliflower Chowder #soup #vegan

This vegetarian cooked garlic cauliflower soup is rich, satiny, and quite calming. It requires only 30 minutes or so of dynamic kitchen prep, and meets up rather easily. Cauliflower and garlic are dry broiled until brilliant dark colored, stewed in stock until delicate, and mixed until smooth + velvety.

This broiled garlic cauliflower soup is the embodiment of basic + comfortable fall comfort nourishment. It’s ideal combined close by a sandwich or soup for supper, yet I’m most attracted to it for lunch nowadays with a cut or two of warm sourdough bread settled facing a warm mugful.

Also try our recipe Slow Cooker Broccoli Cauliflower Cheeese Soup

30-Minute Roasted Garlic Cauliflower Chowder #soup #vegan

Super easy, 30 MINUTE cauliflower chowder made with roasted garlic, cashews and a secret, protein-packed ingredient! [vegan + gf]


  • 1/2 cup raw cashews soaked for at least 2 hours
  • 1 head cauliflower
  • 1 small potato
  • 1 garlic bulb
  • 2 tablespoons oil
  • 1/2 cup Sabra Roasted Garlic Hummus
  • 1/2 cup cooked quinoa
  • 2 cups vegetable broth
  • 2 cups water + more as needed
  • 2 teaspoons miso paste
  • 2 teaspoons nutritional yeast optional
  • Salt + pepper to taste
  • Additional garlic if desired


  1. Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
  2. While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1 1/2 tablespoons of oil. Season with salt and pepper.
  3. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
  4. Roast for 20 – 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don’t have to be totally soft because we’ll be blending them later). Check the garlic after 15 minutes to make sure it isn’t burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.
  5. Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa. Pour in liquids, miso, nutritional yeast (if using) and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired.
  6. Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil.

Read more our recipe Heart Linzer Cookies

Source : https://bit.ly/2BI7Nvn