Creamy Roasted Cauliflower and Celery Soup
This creamy vegan roasted cauliflower soup with celery, garlic, and onion is roasted on a sheet pan before being blended smooth. A dairy-free, gluten-free, nut-free, and healthy soup recipe that yields a big batch for meal-prep.
Ingredients
- 1 medium head of cauliflower, cut into florets (about 4 cups)
- 8 sticks of celery (reserve leaves for later)
- 1 medium yellow onion
- 6 cloves of garlic
- 1/4 c olive oil
- 1/2 tsp salt
- 1/2 tsp fresh cracked black pepper
- 1 tbsp mellow white miso
- 1 tbsp Dijon mustard
- 4–6 c vegtable broth
- 1/4 c sunflower seeds, soaked overnight, drained, and rinsed*
- 2 tbsp lemon juice
- 1/4 tsp ground cayenne
- more salt to taste
Instructions
- Pre-heat your oven to 400. Line a sheet pan with parchment paper.
- Chop your cauliflower into florets, setting aside extra for another use if your head of cauliflower yields more than the 4 cups necessary for this recipe.
- Chop your celery sticks into 2-3 inch long pieces. Peel and roughly chop your yellow onion, and peel your garlic cloves.
- Add the cauliflower florets, celery, onion, and garlic to the prepared sheet pan and add 1/4 cup olive oil and 1/2 tsp each salt and pepper. Toss to coat the veggies and transfer to the oven to roast for one hour, stirring halfway to make sure everything cooks evenly. At the half hour point, remove the garlic cloves if they are soft and golden brown (so they don’t burn).
- When the roasted vegetables are tender and caramelized, carefully transfer them to your blender along with any remaining olive oil on the pan. Add the miso, dijon mustard, vegetable broth (start with 4 cups), sunflower seeds, lemon juice, and cayenne. Blend until very smooth (you may need to do this in batches).
- At this point, your soup will probably be thicker than you want. If you’re making ahead of time to eat later, you can store it. as is in jars or other containers until you’re ready to use it. If you’re serving right away, transfer as much soup as you will be eating into a pot on the stove to heat, stirring in more vegetable broth or water as needed to thin out the soup and achieve the texture you prefer. Taste to see if you want more salt, acid, or heat.
- Store leftovers in tightly sealed containers in the refrigerator for up to 5 days or in the freezer for up to 6 months.
- Serve the soup with the reserved celery leaves, fresh cracked black pepper, a drizzle of olive oil, and crackers or toast.
Notes
*if you don’t remember to soak them overnight, place the sunflower seeds in a bowl with boiling water while the vegetables roast.