This soup is creamy, garlicky, simple and delicious. Add this to your meatless Monday recipe roster. If you like a bit of crunch with your soup add some toasted nuts, seeds or chickpeas as a topper.


  • 1 large head of cauliflower, cut into small florets
  • 1 yellow onion, chopped
  • 3-4 garlic cloves, peeled
  • 2 tbsp avocado oil, or olive oil
  • 1 tsp thyme
  • 1/2 tsp sage
  • salt and pepper, to taste
  • 4 cups vegetable broth, or more for a thinner consistency
  • optional toppers: toasted almonds or sesame seeds, roasted chickpeas, grated parmesan, fresh thyme or parsley, extra pepper, croutons, etc.


  1. Preheat your oven to 400F and line a baking sheet with parchment paper.
  2. Add the cauliflower florets, onions and garlic to a baking sheet. Drizzle with oil and add the thyme, sage, salt and pepper.
  3. Use your hands to mix everything together on the baking tray.
  4. Place the baking sheet in the oven and roast for 30-35 minutes, or until the edges of the cauliflower florets start to turn golden.
  5. Save a few of the prettiest florets for garnish. Then transfer the roasted veggies to a blender.
  6. Pour the vegetable broth into the blender. Blend on high for one minute. If you’d like a thinner consistency, just add more broth or water.
  7. To serve, add the roasted cauliflower soup to a bowl and top with a couple roasted cauliflower florets and any other additions that you would like to add.
  8. Enjoy your bowl of creamy, flavourful deliciousness!!