Roasted Cauliflower Soup

Creamy, dairy-free and tasty. Roasting the cauliflower and brussel sprouts adds flavor, and be sure to save a few of the roasted veggies to top it off for even more flavor and texture.


  • med size cauliflower cut into florets
  • 1 lb brussels sprouts, halved
  • 2 tbsp olive oil
  • 2 teaspoon butter
  • 1/2 cup chopped shallots
  • 4 cups vegetable broth
  • 3/4 teaspoon kosher salt
  • black pepper, to taste
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric


  1. Preheat oven to 425F.
  2. Toss the cauliflower and the brussels with oil and place on a  baking sheet.  Roast on the bottom third of the oven until slightly brown (approximately 25 minutes), tossing half way.
  3. Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the salt and broth and simmer 5 minutes.
  4. Reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
  5. Transfer the rest to the pot with vegetable broth and simmer 2 minutes.
  6. Transfer in two batches to a blender and blend until smooth. You can also use an immersion blender directly in the pot.
  7. Mix in curry powder, turmeric or other favorite spices for added flavor.
  8. Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.