Cauliflower & Roasted Garlic Soup

Category: Health and Wellness Experts Advice

Cuisine: Gluten-Free, Vegan

Servings: 4 people

Cauliflower & Roasted Garlic Soup


  • 1 Head Cauliflower
  • 1 Garlic Bulb
  • 1 Small Potato
  • ½ Cup Roasted Garlic Hummus
  • ½ Cup Raw Cashews
  • 2 Cups Vegetable Broth
  • ½ Cup Cooked Quinoa
  • 2 Tbsp Olive Oil
  • 2 Cups Water
  • 2 tsp Better than Bullion Roasted Garlic
  • Salt & pepper to taste
  • 2 tsp Turmeric Ground


  1. Soak cashews in hot water for two hours. Preheat oven to 425 degrees. Chop cauliflower and (peeled) potatoes. Place on baking sheet with garlic cloves and drizzle with oil, salt, and pepper. Roast for 20-25 minutes or until tender (monitor to prevent burning). Remove from oven and let cool for 4-5 minutes. Drain and rinse cashews. Add nuts to blender with hummus, quinoa, veggies, garlic, and remaining seasonings. Blend until desired texture is reached. Transfer into pot and heat. Serve hot (I like to top with roasted garlic or hummus) and enjoy!

Latest posts by Dr. Dixie Short