Vegan Roasted Cauliflower Soup with Coconut Milk

Total time1 hr

Prep time15 min

Cook time45 min

Vegan Roasted Cauliflower Soup with Coconut Milk

Deep-roasting cauliflower until its edges turn golden and caramelized is the secret to this soup's flavor, and blending it into a silky, spiced base with turmeric, ginger, and garlic gives every spoonful serious depth. Rich coconut milk stirred in at the end lends the whole pot a velvety, luxurious body without needing any dairy at all, and a bright hit of lemon juice keeps things lively rather than heavy. It's a one-pot situation, mostly hands-off while the cauliflower roasts, and it comes together into something that tastes far more indulgent than the ingredient list suggests. Finish bowls with sliced chives and a drizzle of good olive oil for a little brightness and shine on top. This is an easy one to put on repeat for a plant-based weeknight dinner or a cozy make-ahead lunch.

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Ingredients

4 servings

1 large head cauliflower (about 2 lbs), cut into florets
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3 tbsp olive oil, divided
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
1 tsp ground turmeric
½ tsp ground ginger
4 cups bone broth
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
1 tbsp fresh lemon juice

For serving

2 tbsp fresh chives, thinly sliced (optional)
1–2 tbsp olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a large rimmed baking sheet, drizzle with 2 tbsp of the olive oil, and sprinkle with 1/2 tsp of the salt. Toss to coat and arrange in a single layer.
2
Roast the cauliflower for 25–30 minutes, flipping once halfway through, until the florets are deeply golden at the edges and tender when pierced with a fork.

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