Cauliflower Soup

Roasted Purple Cauliflower Soup with Sliced Purple and Pink Radishes, tiny basil leaves, Bee Pollen and Flaky Sea Salt. Side angle shot, left side cut off, on a dark grey white/light blue background.

5 from 11 reviews

A healthy, easy, vegan and deliciously complex cauliflower soup made lusciously creamy with celery root and bright with fennel and ginger. It’s quick and light, making it a great weeknight dinner or lazy weekend lunch.





  1. Pre-heat oven to 450. Chop all your veggies.
  2. Once the oven is hot, toss the cauliflower with 1 tbsp of olive oil, salt and pepper and spread out in a single layer and roast, for 20 minutes total, flipping cauliflower with a metal spatula halfway through.
  3. Heat olive on a heavy bottomed pot or Dutch oven. Add onions and sauté over medium-low heat for about 10 min, stirring occasionally, until tender and barely starting to brown. Stir in celery root, fennel, ginger, and garlic and sauté for 5 minutes, stirring occasionally.
  4. Add cauliflower, veggie stock and salt to pot. Bring to a boil, lower heat, cover, and simmer for 25-30minutes, until veggies are tender. Remove from heat.
  5. Working in batches, puree soup in a blender, until very smooth,
  6. Pour blended soup into a large saucepan and add salt and pepper to taste.
  7. Laddle soup into bowls, sprinkle with any topping your heart desires and enjoy.


Keywords: Soup, Winter Soup, Healthy Soup, Cauliflower Soup