Roasted Cauliflower Potato and Beet Soup

5 from 3 votes

A delicious, velvety, eye-catching soup that’s vegan, gluten-free, perfect for meal prep and freezer friendly!

Course Dinner, Lunch, Soup

Cuisine American, Gluten Free, Vegan

Diet Gluten Free, Vegan

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 137kcal

3 cups small purple cauliflower florets , plus extra for garnish
½ pound purple fingerling potatoes , cut into ½-inch pieces
1 medium red onion , cut into wedges
6 garlic cloves , unpeeled
3 tablespoons olive oil
½ teaspoons cumin
½ teaspoon cardamom
½ teaspoon kosher salt
¼ teaspoon ground pepper
2 cups unsweetened almond milk
1 cup vegetable broth
2 beets , peeled and roasted, homemade or store-bought (See Notes)
2 teaspoons fresh thyme leaves
¼ teaspoon crushed red pepper flakes (optional)
Salt and pepper , to taste
Garnish: reserved cauliflower florets, coconut cream, radish slices, pea shoots, sesame seeds

Preheat oven to 400°F.
Place cauliflower, potatoes, red onion and garlic cloves on an extra-large, parchment-lined rimmed baking sheet.
Drizzle vegetables with olive oil, and sprinkle with cumin, cardamom, salt and pepper. Toss to coat.
Roast for 25-30 minutes, stirring halfway through.
Vegetables should be easily pierced with a fork when done.
Peel the garlic cloves when cool enough to handle.
Working in batches, place half of the vegetables in a blender or large food processor. Add ½ each of the almond milk, vegetable broth and beets.
Blend until smooth. Pour the pureed soup into a large saucepan to keep warm on medium heat.
Repeat blending the remaining vegetables with the remaining almond milk, vegetable broth, beets, thyme and red pepper flakes, if desired. Pour into saucepan with blended soup.
Simmer 5-10 minutes until heated through. Season to taste with salt and pepper.
Serve hot with suggested garnishes, as desired. Enjoy!

How to Roast Beets

Preheat oven to 400°F. Remove stems and wash beets well.
Place whole beets in a foil-lined baking dish. Drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Cover tightly with more foil.
Bake 45-60 minutes, or until a knife is easily inserted.

Storage
Soup can be made 3 days in advance. Let cool, cover and refrigerate. Soup can also be frozen up to 6 months.