Name: Roasted Vegan Cauliflower Soup with Parsley-Chive Swirl
Prep time: 50 min
Total time: 75 min
Ingredients: 5 pounds cauliflower, cut into 1-inch florets (about 18 cups); 2 large leeks, white and pale green parts only, halved lengthwise, rinsed and cut into 1/2-inch pieces; 1.5 cups extra-virgin olive oil, divided; 1.75 teaspoons kosher salt, divided; 1.75 teaspoons ground pepper, divided; 2.5 cups fresh parsley; 0.66666668653488 cup fresh chives; 12 cups low-sodium "no-chicken" broth or chicken broth; 5 teaspoons white-wine vinegar

Roasted Vegan Cauliflower Soup with Parsley-Chive Swirl

4.5

(2)

2 Reviews

Blitzed cauliflower gives this very easy vegan soup recipe its creamy taste without adding any dairy. To get the silkiest texture, puree the soup in a blender rather than using an immersion blender.

Kathy Gunst

Updated on October 2, 2018

Prep Time:

50 mins

Additional Time:

25 mins

Total Time:

1 hr 15 mins

Servings:

Yield:

12 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Immunity Low Added Sugars Low-Calorie Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

5 pounds cauliflower, cut into 1-inch florets (about 18 cups)
2 large leeks, white and pale green parts only, halved lengthwise, rinsed and cut into 1/2-inch pieces
1 ½ cups extra-virgin olive oil, divided
1 ¾ teaspoons kosher salt, divided
1 ¾ teaspoons ground pepper, divided
2 ½ cups fresh parsley
⅔ cup fresh chives
12 cups low-sodium "no-chicken" broth or chicken broth
5 teaspoons white-wine vinegar

Directions

Preheat oven to 400 degrees F. Coat 2 large rimmed baking sheets with cooking spray.
Toss cauliflower and leeks with 1/2 cup oil and 1 1/4 teaspoons each salt and pepper in a very large bowl (you may need to do this in 2 batches). Divide the vegetables evenly between the prepared baking sheets. Roast, switching the pans from top to bottom and back to front halfway, until soft and browned on the bottom, 25 to 30 minutes.
Meanwhile, place parsley, chives and the remaining 1/2 teaspoon each salt and pepper in a blender; pulse several times to chop, scraping down the sides once or twice. With the motor running, slowly add the remaining 1 cup oil and process until smooth. Transfer to a bowl and rinse out the blender.
Transfer the roasted vegetables to a large pot and add broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 10 minutes. Puree the soup in batches in a blender. (Use caution when pureeing hot liquids.) Stir in vinegar. Serve with some of the herb sauce swirled on top.

Tips

To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts (per serving)

329	Calories
29g	Fat
16g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size 1 1/2 cups soup & 1 generous tablespoon sauce
Calories 329
% Daily Value *
Total Carbohydrate 16g	6%
Dietary Fiber 4g	16%
Total Sugars 6g
Protein 4g	8%
Total Fat 29g	37%
Saturated Fat 4g	21%
Vitamin A 1725IU	35%
Vitamin C 100mg	111%
Folate 135mcg	34%
Sodium 482mg	21%
Calcium 76mg	6%
Iron 2mg	12%
Magnesium 41mg	10%
Potassium 621mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.