One of my favorite things about fall is that soup season begins! I love making soups because they don’t require a lot of ingredients (usually less than a handful), they don’t take a lot of time, and they bring so much comfort and warmth. On top of this, the recipes yield large servings and the leftovers freeze easily. Sounds amazing right? That’s why I made this cauliflower carrot soup recipe, filled with veggies and eaten for comfort. Serve with crusty bread for dipping and you are set!

6 servings / 15 min prep time / 1½ hrs total time

Ingredients

1 large cauliflower, cut into bite size pieces

2 tbsps of olive oil

½ tsp salt and pepper

½ tsp garlic powder

½ tsp onion powder

1 onion, diced

2 garlic, grated

6 cups of vegetable broth

3 carrots, peeled and cut into bite size pieces

¼ package of vegan cheese or ¼ cup of cream or ¼ cup of non-dairy milk

Directions

Pre-heat oven to 375 °F.

Add olive oil, salt, pepper, garlic powder and onion powder to the cauliflower and carrots and combine until evenly coated.

Arrange the cauliflower and carrots in a single layer and bake until the cauliflower is tender, about 45 minutes, tossing halfway.

When the cauliflower and carrots are almost done roasting, get your soup pot ready on medium heat.

Add a tbsp olive oil, onion and salt and pepper. Cook until caramelized, about 15 minutes.

Add the garlic and stir until fragrant, about 30 seconds, then add the broth.

At this point, your cauliflower and carrots should be done roasting and you can save a handful of cauliflower for garnish at the end.

Add the remaining cauliflower and carrots to the soup and cook on a gentle simmer for 20 minutes, to give the flavours a chance to mingle.

Once the soup is done cooking, give the soup a taste and adjust seasoning as needed. Blend the soup until smooth. Add the vegan cheese/cream/non-dairy milk for extra creaminess and mix until combined.

To serve, top each bowl with roasted cauliflower and green onion alongside some crusty bread. Enjoy!