Roasted Cauliflower Soup

Serves 4
Time 50 minutes


Roasted Cauliflower

2 tbsp extra virgin olive oil

1 large cauliflower, small florets 

Salt & pepper


2 tbsp extra virgin olive oil

Salt & pepper

½ cup oat milk   

½ cup cashews, soaked 

½ red onion, diced 

4 garlic cloves, diced

1 tsp mixed Italian dried herbs

1 tbsp fresh parsley 

2 cups plant based chicken broth or vegetable stock

¼ cup nutritional yeast



2 brioche rolls (or any bread you may have at home) 

¼ cup grated parmesan cheese



Finely chopped chives

Sunflower seeds

Pumpkin seeds

Sour cream


Preheat the oven to 160°C.

Place cauliflower florets onto a lined baking tray and drizzle with olive oil, salt and pepper. 

Roast for 30-40 minutes or until golden.

In a food processer, blend soaked cashews and oat milk until creamy consistency. 

In a nonstick pan saute onion, garlic and herbs for 2-3 minutes. 

Add the cauliflower and vegetable stock, cook for further 5-10 mins.

Add the cashew cream and nutritional yeast and cook for 5 minutes.

Hand blend the soup until smooth.

Change the setting on your oven to the grill function and set to 200C. Slice the buns in half and top each half with parmesan cheese. Place on a tray and grill until the cheese melts and begins to go golden brown.

Serve with fresh chives and toasted seeds.