This easy and healthy Vegan Roasted Cauliflower Soup with Chickpeas is so creamy but can be made without cream or cheese! Serve it topped with roasted chickpeas and charred cauliflower! So damn delicious
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently. Let them turn slightly golden and deglaze with a splash of white wine. Add the vegetable broth and the coconut milk and increase the heat to bring the mixture to a boil. Once boiling, turn the heat down to maintain a simmer. Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes. Remove the pot from the heat.
Puree the soup using an immersion blender or transfert to a blender or food processor (I´d recommend working in batches) and puree until smooth. Return the soup to the stove and gently re-warm it. Stir in the soy or cashew cream and season to taste with salt and pepper.
This roasted cauliflower soup freezes well for later.
This creamy soup is diet-friendly. It’s gluten-free and dairy-free