Vegan Roasted Cauliflower Soup

Ingredients

• 1 ½ cups Cauliflower Florets
• 3 tbsp Olive Oil
• ¼ tsp Paprika
• ¼ tsp Ground Cumin
• ¼ tsp Ground Turmeric
• ¼ tsp Ground Nutmeg
• ¼ tsp Red Pepper Flakes
• 1 whole White Onion
• 2 cloves Garlic
• 1 tbsp Fresh Rosemary
• 2 ¾ cups Vegetable Broth
• ¾ cup Unsweetened Almond Milk
• ¾ tbsp Fresh Lemon Juice

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Toss the cauliflower florets in a large bowl with 2 tablespoons of olive oil, paprika, ground cumin, turmeric, and nutmeg until evenly coated. Spread in a single layer on the prepared baking sheet and roast for 20 minutes until tender and lightly golden.
3. While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat. Add the onion and cook for 4–5 minutes until softened.
4. Add the garlic, red pepper flakes, and rosemary stalk. Cook for 1 minute until fragrant.
5. Add the roasted cauliflower to the pot and toss with the onion mixture for about 1 minute. Pour in the vegetable stock and bring to a simmer. Cook for 5 minutes to blend the flavors.
6. Remove the pot from heat and discard the rosemary stalk. Use an immersion blender to blend the soup to your desired consistency — fully smooth or slightly chunky.
7. Stir in the almond milk and lemon juice. Season with salt and pepper to taste, then serve hot.