Plant-Strong Protein-Powered Creamy Roast Cauliflower Soup

Plant-Strong Protein-Powered Creamy Roast Cauliflower Soup

This delicious soup is creamy, protein-rich and satisfying thanks to the addition of silken tofu. And don't worry, you absolutely cannot taste the tofu! 

Roasting the cauliflower and onion brings out their flavours beautifully.

Ingredients

1 cauliflower, washed and cut into florets
2 yellow onions, cut in half
200g regular or silken tofu, cut into chunks
4 cups stock
2 tablespoons olive oil
OPTIONAL: extra onion for caramelising, to serve as a garnish on top of the soup
Salt and pepper

Method

*** See my step-by-step pics below! ***

Place cauliflower florets in a large bowl with 1 tablespoon olive oil> Season with salt and pepper and toss well until all florets are coated
Arrange cauliflower florets and onion halves on a baking tray and bake in a pre-heated oven (180 degrees celsius) for 30-35 minutes (tossing at the half-way point so the undersides don't burn), until cauliflower is cooked through and golden brown.

If you are using a high speed blender like a Vitamix:

Place roasted cauliflower florets into blender or a large pot (if you are going to use a stick blender). Add the tofu and stock.
Squeeze the onion halves out of their skins and into the blender/pot. They will come out of their skins easily, and this is satisfyingly cathartic - and in my view very therapeutic at the end of a stressful day!Add stock or water.
Blend until you have achieved your desired consistency.
Pour the soup into a pot and simmer for a further 15-20 minutes until soup is heated through.
Taste your soup and add salt and pepper to taste.

If you are using a stick blender:

Place roasted cauliflower florets into a large pot (if you are going to use a stick blender). Add the tofu and stock.
Squeeze the onion halves out of their skins and into the blender/pot. They will come out of their skins easily, and this is satisfyingly cathartic - and in my view very therapeutic at the end of a stressful day!
Add stock or water and blend until a creamy, velvety consistency is achieved.
Simmer for a further 15-20 minutes.
Taste your soup and add salt and pepper to taste.

OPTIONAL CARAMELISED ONION GARNISH: while preparing soup, saute extra sliced onions over a low heat until caramelised to serve on top of your soup.

Serve and enjoy!