This “creamy” soup completely hits the spot on these cold winter nights. While a little bit of love is required, the ingredients are simple and the taste is delicious! I used bone broth in this recipe, but just swap that out with vegetable broth to make this recipe 100% vegan. By pureeing the roasted veggies, you’ll get that creamy texture without adding any actual cream!

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  1. 1 medium head of cauliflower (remove outer leaves)
  2. 4 medium carrots, chopped
  3. 4 medium celery sticks, chopped
  4. 1/2 medium onion, chopped
  5. 2tbsp oil (olive, avocado, grapeseed, etc.)
  6. 4-cups of broth (vegetable or chicken broth, homemade bone broth)
  7. 1tsp black pepper
  8. 1tsp ground cumin
  9. 1/2tsp dried oregano
  10. Salt to taste
  11. Fresh cilantro, chopped (optional)
  1. Preheat the oven to 400F. Place the cauliflower, carrots, celery, and onion on a baking sheet lined with parchment paper. Drizzle the oil over top and toss to combine. Roast for 1-hour.
  2. Add the roasted veggies and broth to a large pot. Begin breaking up the cauliflower into smaller chunks. Bring the pot to a boil, then reduce heat to a simmer and cover with a lid for about 15 to 20-minutes.
  3. Add the pepper, cumin, oregano, and salt to the pot and mix to combine.
  4. With an immersion blender or a counter-top blender, puree the soup until it reaches a creamy texture.
  5. Serve with freshly chopped cilantro.
Nutrition by Erin
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