Roasted cauliflower soup

I love to experiment with foods. Many of my meals turn out to be all plant based because it cuts the calories, drops the added cholesterol, and packs a big serving of veggies into a meal. Sometimes I just don’t have certain ingredients so I have to substitute.  This is a vegan recipe I’ve created but you could swap ingredients to suit your needs: i.e. cream for potato. 

Soup is satisfying to enter into LoseIt! because it’s very calorie light while being a filling meal. 

Served with a swirl of smoked paprika

Roasted veggies in soups add a distinct flavor while keeping all of the good plant nutrients.  It seems like it would take a long time to make a recipe like this, but from start to finish it’s only 30 minutes. 


  • 8-10 cups cauliflower pieces (about 1 large head) use the stems too!
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • Cooking spray
  • 1 tablespoon coconut oil
  • One chopped large yellow onion 
  • 4 garlic cloves, chopped
  • Two-three small russet potatoes
  • 4 cups unsalted vegetable stock
  • 1 cup water
  • 2 tsp paprika
  • Fresh ground pepper


Preheat oven to 450 F. Rough chop cauliflower. Spray pan or use parchment paper. Coat cauliflower with olive oil. Sprinkle top with kosher salt. Roast for 15-20 minutes until browned or golden. 

In your stock pot, melt coconut oil and brown onions, add garlic and cook for a minute or two. Beer careful to not burn the garlic. Add vegetable stock and bring to a boil. Add chopped potato (I like to leave the skins on). Drop to a simmer and cook until the potato is soft. 

Add roasted cauliflower, salt, and paprika. Blend using an immersion blender or transfer to a blender. Puree until smooth. Add water to get to your desired consistency. 

*I’ve also added celery and carrots to up the veggie factor. 

*Serve with toppings of your choice. I like smoked paprika and raw pumpkin seeds. 

Calorie breakdown thanks to LoseIt!

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