Roasted Cauliflower Soup



1 head of cauliflower, cut into florets

5 cloves of garlic

1/2 onion, diced

3.5 cups veggie stock

1 tsp. Himalayan salt

Pepper to taste


1. Preheat oven to 425˚F. 

2. Roast cauliflower and garlic cloves for 25 minutes. 

3. While cauliflower is roasting sauté the diced onions.

4. Place all ingredients into a Vitamix or other blender and place on soup mode to blend and heat. (Or place all ingredients in a pot and simmer for 15-20 min then use an immersion blender and blend until smooth and creamy!)

This is the easiest creamy cauliflower soup you'll ever make. It's a perfect compliment to any meal with lots of fiber to help keep you full. I love to add some fun toppings to make it fancy give it a little extra flava. My go-to is usually sautéed mushrooms with a little truffle oil and crispy sage. Chili oil works great too with some arugula!



Vegan, Dairy-free, Gluten-free