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This creamy, roasted cauliflower soup is perfect on a chilly day. It's comfort food without all the heavy cream! GF, V.

4-6 servings


  • 1 large head cauliflower, cut into 2” chunks

  • 2 Tbsp avocado oil

  • 2 tsp pink or sea salt (or to taste)

  • freshly cracked pepper

  • 1 onion, diced

  • 2 garlic cloves, minced

  • ¼ tsp red pepper flakes (optional)

  • 1 can chickpeas, rinsed and drained

  • 6 cups low-sodium vegetable broth

  • 1 Tbsp lemon juice

  • 2 green onion, thinly sliced


  1. Heat oven to 450 degrees F. Line two baking sheets with parchment paper. Add cauliflower to a large bowl and drizzle with a tablespoon of oil. Add a tsp of salt and some pepper. Mix together until coated. Add half the mixture to each sheet. Roast for 30 minutes, or until tender - rotating halfway through cooking. Once done, set aside ½ cup to use as garnish.

  2. In the meantime, heat a dutch oven or soup pot over low-medium. Add the remaining tablespoon of oil. Stir in onions, a pinch of salt and a crack of pepper. Saute until translucent, about 3-5 minutes.

  3. Stir in garlic & red pepper flakes for a minute.

  4. Stir in chickpeas until combined. Saute for another 2 minutes.

  5. Add broth and roasted cauliflower. Bring to a simmer for cook for 25 minutes.

  6. Allow to cool for a few minutes. Add soup to a high speed blender using extreme caution (do not fill to high or it will overflow!!!)

  7. If it’s not hot enough, add back to pot and warm on low heat for a few minutes. Stir in lemon.

  8. Garnish each bowl with a piece of cauliflower, green onion and freshly cracked pepper.

NOTE: Pairs well with a green salad w/ vinaigrette or a chunk of crusty bread!


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