Roasted Cauliflower Artichoke Soup

By Whitney Coupland
February 18, 2014
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Author Notes: A smooth and tasty soup. Simple and delicious. Vegan and Paleo friendly.Whitney Coupland

Serves: 4

  • 1 Head of cauliflower
  • 2 Cloves garlic
  • 2 Green onions
  • 1-2 tablespoons Nutritional Yeast, or parmesan cheese
  • 1 tablespoon Miso, or chickpea miso
  • 1 tablespoon Coconut oil
  • 1 Salt and pepper to taste
  • 1 cup Boiled water
  1. Preheat oven to 350F
  2. Chop Cauliflower into florets , peel 2 cloves of garlic
  3. Place cauliflower on parchment lined baking sheet with 2 cloves of garlic, and 2 green onions
  4. Drizzle with melted coconut oil/ oil of choice and season with salt and pepper
  5. Bake at 350 until golden brown (about 20 mins)
  6. Remove veggies when done, and place in blender/food processor with 1 can artichoke hearts, 1 cup boiled water, and remaining ingredients.
  7. Blend until smooth. Enjoy!

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