Vegan Roasted Cauliflower & Garlic Soup

Total time1 hr

Prep time15 min

Cook time45 min

Deeply golden roasted cauliflower and mellow, caramelized garlic form the soul of this soup, blended into a silky, warmly spiced base with turmeric and ginger. Sautéed onion builds a savory foundation before everything gets simmered together and blitzed smooth, so every spoonful comes out velvety with zero chunks in sight. A bright squeeze of fresh lemon juice at the end cuts through the richness and wakes up all those roasted flavors, while a finishing drizzle of good olive oil and a scatter of fresh parsley add color and freshness. It's cozy, deeply savory, and satisfying enough to eat on its own with crusty bread for dipping. This one's a genuinely solid pick for a plant-based kitchen, easy enough for a weeknight but special enough to serve to guests.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 large head cauliflower (about 2 lbs), cut into florets
Fresh Cauliflower Organic Cauliflower Earthbound Farm® Organic Cauliflower Pack Kroger Cauliflower Florets Bag BIG DEAL!Bonipak Cauliflower
See all
1 head garlic
3 tbsp extra-virgin olive oil, divided
1 medium yellow onion, roughly chopped
1 tsp ground turmeric
1 tsp ground ginger
¼ tsp black pepper
4 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp salt, plus more to taste
1–2 tbsp fresh lemon juice

For serving

1–2 tbsp extra-virgin olive oil, for drizzling (optional)
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Slice the top quarter off the head of garlic to expose the cloves, drizzle with 1 tsp of the olive oil, and wrap tightly in foil. Spread the cauliflower florets on a large rimmed baking sheet, toss with 2 tbsp of the olive oil and the salt, and arrange in a single layer. Nestle the foil-wrapped garlic on the same baking sheet.
2
Roast until the cauliflower is deeply golden at the edges and tender when pierced with a fork, 30–35 minutes, flipping the florets once halfway through. The garlic is done when the cloves feel completely soft when pressed through the foil. Remove from the oven and let the garlic cool for 5 minutes, then squeeze the softened cloves out of their skins.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!