Sheet Pan Creamy Roasted Cauliflower Soup with Crispy Kale Chips
This cozy cauliflower soup gets its incredible depth of flavour from roasted veggies and is perfect for when you need a comforting meal. It is made with loads of wholesome ingredients that are all vegan, gluten-free, and nut-free.
It’s officially Fall in Ontario and to us, that means one thing… it’s soup season baby!! Let’s be real, you can catch us eating soup all year round but we know how synonymous Autumn and soup are. That being said, we wanted to kick off our Fall collection of recipes with this gorgeous Sheet Pan Creamy Roasted Cauliflower Soup with Crispy Kale Chips.
A hearty bowl of soup is pretty much always a good idea at this time of year and this soup checks all the boxes. It’s gluten-free, nut-free, and uses wholesome ingredients and warm spices for that total Fall feeling. To make things super easy and convenient, we’re roasting all of the veggies on one sheet pan and then simply simmering it with broth and plenty of warm spices before blending it all together with some coconut milk to create a blissfully creamy soup in just one hour!
We’re big fans of adding a little something extra to our soup so we thought kale chips gave just the right texture and crunch to compliment the rich and creamy soup. The best part? We were lucky enough to pick the kale right out of our garden and if you have the opportunity to use homegrown kale (your own, a neighbour, a friend, etc.), it will make your soup that much better! No matter where your kale comes from, the light and airy texture of crisp kale is the perfect soup topper! Furthermore, the kale is roasted on the same pan used for the veggies, so the clean-up on this already simple soup is pretty minimal.
Like our Roasted Tomato Soup, this soup freezes extremely well and is great to make ahead and defrost overnight in the fridge when that soup craving hits, which for us, is weekly at this time of year.
We are so excited to put out lots more cozy and comforting recipes but we want to hear from you! What are the go-to Fall recipes that you want to see from us this season? And don’t worry, we will be getting on the pumpkin spice train in the near future but of course, with some fun and quirky twists, because that’s we do it in our small kitchen!
Don’t forget to tag us in your creations – @smallkitchenbigplates
Sheet Pan Creamy Roasted Cauliflower Soup with Crispy Kale Chips
This cozy cauliflower soup gets its incredible depth of flavour from roasted veggies and is perfect for when you need a comforting meal. It is made with loads of wholesome ingredients that are all vegan, gluten-free, and nut-free.
Ingredients
- Roasted Cauliflower Soup
- 1/4 cup olive oil, plus one tablespoon
- 1 yellow onion, chopped into quarters
- 1 head garlic, cut in half crosswise
- 1 medium carrot, sliced into 1/2-inch pieces
- 1 large head cauliflower, chopped into florets, leaves and stalk included
- 1 teaspoon grated fresh ginger, or 1/4 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon fresh sage, finely chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 cups veggie broth
- 1/2 cup canned coconut milk
- more salt and pepper to taste
- Kale Chips
- 4 cups kale leaves, chopped into large pieces
- 1 tablespoon olive oil
- 1/2 lemon, juiced
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with a silicone mat.
- Arrange the chopped onion, garlic, carrot, and cauliflower on the baking sheet and drizzle with 1/4 cup olive oil. Roast in the oven for 30-40 minutes, flipping halfway, until everything is caramelized and starting to turn golden brown. The onion and garlic may need to be removed before the carrots and cauliflower so keep and eye on them. Remove from the oven and set aside but leave the oven on.
- Heat a large pot over medium heat and add 1 tablespoon of olive oil. Add the roasted veggies, ginger, cumin, turmeric, nutmeg, salt and pepper and stir for 1-2 minutes.
- Add in the 4 cups of veggie broth and the sage, partially cover, and bring the mixture to a gentle simmer for 15-20 minutes to allow the flavours to come through.
- Meanwhile, make the kale chips. Arrange the kale on the same baking sheet you roasted the veggies on. Add the olive oil, lemon juice, nutritional yeast, garlic powder, and salt, and massage the kale for a minute. Roast for 12-15 minutes until the kale chips are crispy to your liking. Remove from the oven and set aside.
- Using an immersion blender, blend the soup until it is smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender and blend and then add it back into the pot. Stir in the coconut milk and add more salt and pepper to taste. Divide into bowls and top with a mountain of kale chips before serving.
Notes
- If you don’t have an immersion blender, you can use a blender but it may take 2 batches.
- To reduce our waste as much as possible, we use the whole cauliflower including the leaves and stalk so just chop them up into small pieces and add them to the tray with the rest of the veggies.
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Yahooooo!! A new soup to make!! We’re not talking soup weekly here, we’re talking daily!!
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that’s what we like to hear! we love soup season!!
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