Roasted Cauliflower Soup (V, GF, High Protein)

bowl of high protein vegan roasted cauliflower soup

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Roasted Cauliflower Soup (V, GF, High Protein)

Learn how to make velvety roasted cauliflower soup that is vegan, oil-free, and high in protein! Made with only 3 ingredients (plus water, and salt & pepper to taste), it can be dressed up or down with garnishes for an ideal meal.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Keyword: 3 ingredients, 3-ingredient recipe, 3-ingredient soup, 3-ingredient vegan soup, cauliflower, cauliflower soup, clean eating, clean eats, easy vegetables, easy wfpb soup, fitness food, oil-free vegan soup, plant protein, vegan

Servings: servings

Author: Camilla

Ingredients

2 pounds cauliflower florets
1 large onion about 8 oz/225 g, peeled, cut into large chunks
salt & pepper
3 cups chickpeas (15 ounce cans), rinsed and drained
3 1/2 cups water divided (more, as needed)

Optional flavorings (blend into the soup)

Flavoring ideas: 1/4 teaspoon ground nutmeg or ground mace, 1/2 teaspoon ground cumin, 1 teaspoon ground turmeric, 1 to 2 teaspoons mild curry powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika (pimenton), 1 to 1.5 teaspoons dried thyme leaves, herbs de Provence, rosemary, or tarragon, 1 to 2 tablespoons dry Sherry1 to 2 teaspoons of white wine vinegar or sherry vinegar

Optional toppings

Topping ideas: minced chives or green onions, chopped fresh parsley leaves, minced red chiles, toasted chopped walnuts

Instructions

Preheat oven to 400F (200C). Line two large rimmed baking sheets with parchment paper.
Spread the onions and cauliflower on one of the prepared baking sheets. Season with salt and pepper.
Transfer HALF of the rinsed and drained chickpeas to a large dry dish towel and pat dry. Spread in an evenly layer on the second prepared baking sheet (discard any loosened chickpea skins).
Place both baking sheets in the oven. Roast in the preheated oven for 30 minutes. The cauliflower and onions should be very soft and browned at the edges. The chickpeas should be dry to the touch, shrunken, and golden brown. If not, leave either or both sheets in the oven for more cooking time, as needed, then remove from the oven.
Transfer the roasted chickpeas to a medium bowl to cool. Cool the cauliflower and onions for at least 15 minutes (if using a high speed blender, no need to cool). (Option: reserve a few pieces roasted cauliflower for garnish).
Place the cauliflower & onions, remaining chickpeas (that are NOT roasted), and 2 cups water in a blender. Process on high until completely smooth.
Transfer soup to a large saucepan. Whisk in an additional 1 and 1/2 cups water. Cook the soup over medium heat for 3 to 5 minutes until warmed through. Add more water, as needed to achieve desired consistency, and season to taste with additional salt and pepper.
Serve in bowls, garnished with the roasted chickpeas, optional reserved roasted cauliflower, and any other optional toppings.

Notes

Storage & Rewarming: Store the cooled soup in an airtight container in the refrigerator for three days or the freezer for up to 6 months. Reheat the soup in a medium or large saucepan set over medium heat.

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