Roasted cauliflower soup

By Wendy Andresen | Feb 04, 2021
Photo by: Wendy Andresen

Confession: I’m just not crazy about cauliflower, but somehow I felt obligated to devise a great recipe for it since I know it’s healthy and so many other people seem to enjoy it. I was delighted that this easy-to-make soup was a huge success. Roasting the vegetables makes them so sweet that I didn’t even add the splash of cream sherry I had in hand.

A bowlful of this soup looks sadly plain Jane, so you’ll want to pretty her up with lots of colorful garnishes. I found a brand of vegan cheese crackers (Back to Nature) that looked adorable floating on top, and scallions added a nice zing.


1 cup plain unsweetened nondairy milk

1/2 cup whole raw cashews

1 large cauliflower, 1 1/2 to 2 pounds

2 stalks celery, cut into 1-inch pieces

1/2 large sweet white onion, cut into wedges

4 garlic cloves

3 Tbsp. avocado oil

4 cups vegetable broth

2 Tbsp. nutritional yeast

Salt and pepper to taste

Garnishes such as thinly sliced scallions, peas, smoked paprika, vegan cheese crackers


1. Heat the nondairy milk (but don’t boil it) and soak the cashews in it for a couple of hours to soften them. Or just boil them in water for 10 minutes if you’re in a hurry.

2. Remove the leaves and core from the cauliflower and break or cut the head

into florets.

3. Place the cauliflower florets, celery, onions, and garlic in a bowl or plastic bag and add the avocado oil. Toss it all around until evenly oiled.

4. Preheat your oven to 425 degrees. Top a large sheet pan with parchment and spread the vegetables out as evenly as possible. Salt lightly.

5. Roast the vegetables for 20 minutes, then flip them around and roast them for another 15 to 20 minutes, until nicely caramelized.

6. Transfer the vegetables to a soup pot. Add the broth and nutritional yeast and bring to a boil. Reduce the heat to low and cook for 10 minutes.

7. Blend the milk/cashew mixture in a smoothie blender or regular stand blender until completely smooth. If you’re going to blend the soup in a stand blender, you can add the cashews when you blend the soup instead of blending them separately.

8. Add the milk/cashew mixture to the soup pot and blend the soup thoroughly with an immersion blender (or stand blender) until smooth, creamy and thickened. Add salt and pepper to taste.

9. Garnish each serving lavishly with suggested garnishes.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at

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