Creamy Roasted Cauliflower and Avocado Soup

This roasted cauliflower and avocado soup so creamy, delicious and satisfying – perfect comforting plant-based weeknight dinner.

Creamy Roasted Cauliflower and Avocado Soup

Creamy Roasted Cauliflower and Avocado Soup


  • 2 tbsp oil (avocado, extra virgin, coconut, etc.)
  • 1 large onion (roughly chopped)
  • 6 garlic cloves, minced
  • 1/2 - 1 jalapeño (roughly chopped)
  • 1 large cauliflower, cut into bite-size florets
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 5 cups hot water
  • 1 tbsp lemon juice
  • 2 avocados


  1. Preheat oven to 200 degrees C.
  2. Place the cauliflower in a small roasting pan. Drizzle with oil and season with salt, and pepper; toss to coat.
  3. Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 20 to 30 minutes. Remove from the oven and set aside.
  4. Add oil, onion, garlic, jalapeño, salt, freshly ground black pepper, and cumin to a large pot and sauté for 5 minutes over medium heat. Add in the roasted cauliflower and sauté for 5 more minutes. Pour in the hot water and lemon juice. Cover and simmer on medium heat for 5 minutes. Lastly, turn off the heat and add in the avocado.
  5. Then blend using an immersion blender, countertop blender, food processor, or whatever kitchen gadget you have until the soup is smooth and creamy.



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