Roasted Cauliflower and Garlic Soup

Roasted Cauliflower & Garlic Soup

Total Time 35 minutes
Servings 2


  • 1 cauliflower around 500g
  • 3-4 cloves of garlic
  • 5 tbsp nutritional yeast
  • 2 tsp apple cider vinegar
  • 500 ml veg stock
  • 250 ml unsweetened plant milk


  • Preheat the oven or air fryer to 200°C.
  • Wash the cauliflower and remove the leaves. Cut or tear the leafy green parts of the leaves away from thicker centre stalks and put to one side.
  • Roughly chop the cauliflower and the stalks. Spread over a lined baking tray or pop into the oven/air fryer with the whole garlic cloves and roast for around 15 minutes in the air fryer or 20-25 minutes in the oven. Roughly chop the leafy green parts of the leaves and drizzle with a tiny bit of oil. Sprinkle with salt and add to the tray/air fryer with the cauliflower and garlic. Roast everything for a further 5 minutes until the cauliflower is soft with golden brown edges.
  • Let cool slightly until the garlic cloves are cold enough to touch. Remove the skin from the cloves (or squeeze them out) and add them to a blender with the cauliflower and hot vegetable stock and nutritional yeast and blend until smooth. Add the apple cider vinegar to taste and season well with salt and pepper. Add the plant milk and blend again.
  • Serve, top with plant milk/cream/yoghurt, a sprinkle of black pepper and the crispy leaves. Enjoy!

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