This quick cauliflower chowder is made in only 30 minutes, is filled with roasted garlic flavors and it's high in protein so it's satisfying and healthy!
A snowstorm in NYC yesterday and I missed it. I’m SO bummed.
Being in the city when it’s snowing is magical. It gets super quiet – there’s practically no one walking around and the streets are almost empty. It’s like the city goes to sleep.
Luckily, having Trevi makes us get out and experience the peacefulness. And even though neither of us feel like bundling up and bracing the cold, her excitement when her paws hit the snow is worth it. She LOVES the snow. Like I’m not even kidding you, as soon as we let her off-leash in the park, she’s like the Tasmanian Devil bombing around trying to dig for sticks and chasing every dog she sees. She’s definitely a winter creature.
Her parents on the other hand? Not so much.
We’d much rather be snuggled on the couch watching a movie and eating a bowl of soup. Or if it’s a Sunday, watching football (and yes, still eating soup).
Typically, I’m a fan of chili when it’s game day. It’s easy to make in the slow cooker and is one of the few meatless meals that Matt enjoys.
Last weekend though I was in the mood for something smooth and creamy, which is how this cauliflower chowder was born. Problem is, Matt isn't the biggest fan of pureed soups, so I knew I was going to have to doctor the flavor up a bit so it would appeal to him too.
We’re both garlic lovers, and since I was already going to roast the cauliflower, I figured why not add some garlic in there to add flavor. Along with the roasted cauliflower and garlic, I also tossed a small potato on the pan which gives the chowder an even creamier texture.
So….so far we’ve got roasted cauliflower, roasted potato and roasted garlic. Things are shaping up quite nicely 😉
My other secret to this soup? Roasted garlic hummus.
Yep, hummus. In your soup.
Don’t be weirded out because it’s actually SO good. Not only does this particular variety totally enhance the garlic flavor of the chowder, but the hummus also helps make the soup super smooth AND super nutritious.
By adding in a mixture of hummus and cooked quinoa (which I obvi LOVE adding to pureed soups), you are able to crank up the plant-based protein content, which will make it much more filling and satisfying.
Perfect for game day when there are likely lots of hungry guys around. amiright?
![Quick and EASY roasted garlic cauliflower chowder -- made with a super secret healthy ingredient! [vegan + gf]](https://www.simplyquinoa.com/wp-content/uploads/2016/01/roasted-garlic-cauliflower-chowder-8.jpg)
Okay, but football aside, this soup is on point. It comes together in 30 minutes, is filled with plant proteins, is vegan AND it’s got a ton of flavor.
Oh and if you’re like me and need something to dip in your creamy soups, I’m all about using my mini quinoa pizzas (just the base!). They’re the perfect dipping vessel.
So bring it on winter. I’m ready for your worst!
Your turn…
Do you ever add any crazy ingredients to boost the health-factor of your recipes? Or make swaps that you know will make the recipe more nutritious? I'd love to hear what some of your favorites are! And if you make this recipe, I'd love for you to share a pic with my on Instagram – just use the tag #simplyquinoa and I'll be able to see 🙂
xx A
![Super CREAMY + only 30 MINUTE cauliflower chowder made with roasted garlic hummus + quinoa [gluten-free + vegan]](webp/roasted-garlic-cauliflower-chowder-5.webp)
More Creamy Vegan Soup Recipes
- Ginger & Turmeric Carrot Soup
- Healing Cauliflower Holiday Soup
- Creamy Vegan Potato Leek Soup
- Super Healthy Green Detox Soup
30-Minute Roasted Garlic Cauliflower Chowder
![Super CREAMY + only 30 MINUTE cauliflower chowder made with roasted garlic hummus + quinoa [gluten-free + vegan]](jpg/roasted-garlic-cauliflower-chowder-5-193x290.jpg)
Ingredients
- 1/2 cup raw cashews soaked for at least 2 hours
- 1 head cauliflower
- 1 small potato
- 1 garlic bulb
- 2 tablespoons oil
- 1/2 cup Sabra Roasted Garlic Hummus
- 1/2 cup cooked quinoa
- 2 cups vegetable broth
- 2 cups water + more as needed
- 2 teaspoons miso paste
- 2 teaspoons nutritional yeast optional
- Salt + pepper to taste
- Additional garlic if desired
Instructions
- Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
- While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1 1/2 tablespoons of oil. Season with salt and pepper.
- Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
- Roast for 20 - 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don't have to be totally soft because we'll be blending them later). Check the garlic after 15 minutes to make sure it isn't burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.
- Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa. Pour in liquids, miso, nutritional yeast (if using) and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired.
- Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil.
Video
Nutrition
![Super CREAMY + only 30 MINUTE cauliflower chowder made with roasted garlic hummus + quinoa [gluten-free + vegan]](jpg/roasted-garlic-cauliflower-chowder-5-150x150.jpg)
Filed Under:
Hi! This kid delicious! For the nutrition facts, is that per cup?
It is per serving and this recipe has 4 servings
I was wondering if I have to include Miso? I don’t have any and I live very rural. So bstitution?
You can leave the miso out if you don’t have any. It adds a great flavor and some saltiness so you may want to add soy sauce or salt to yours.
This sounds delicious! I’m avoiding dairy right now and this is great. Now if it wasn’t 112 here today…
I add frozen greens and black beans to my veggie chili to boost the iron, and also some cocoa powder.
Hi! This looks delicious. I’m allergic to cashews though. What would be a good substitute? Thank you!
Can you use another nut? I think macadamia or walnuts might work!
Does this freeze ok?
Definitely!
hello from london! – can i just say how amazing this soup is
How can you change this recipe to low fat and carbs for those of us who watch their weight and health?
Unfortunately cauliflower has carbs in it as do other veggies and hummus. So without completely overhauling the recipe, it would be tricky. For the fat, you can swap the oil with water and leave out the cashews. Just make sure to reduce the liquid by a bit so it still gets creamy.
Made this. Delicious. It would make a terrific Alfredo sauce. Add steamed veggies over Jovial GF fettuccine and pour soup/sauce over it!
What a good idea!! I’ll have to try that!
Could you leave the potato out. I’m making this for my mother and she isn’t eating potatoes due to a diet restrictions. Could I add more cauliflower, hummus or cashews, if not I will make it regular and see if she can lay off the restriction to eat this soup.
I think that should work if you increase the other ingredients!
I’m am allergic to potatoes. Any suggestion on a substitute in this soup. Sometimes I use turnips but wasn’t sure that would work in this case. The soup looks so yummy.
Yes! I think turnips would totally work 🙂
Made this for lunch today and it is amazing. It didn’t take much longer than 30 minutes for me. Thank you for sharing. I will make again. I read a review about adding chili oil…that is a great idea too!
It makes for such a great lunch!
The soup recipe is absolutely amazing I cannot stop eating it!!
So happy to hear that!
Can I use miso broth instead of miso paste?
I’m not familiar with miso broth, sorry!
Super duper delicious!!! Made it just like your recipe and it came out just as you said it would. So tasty and creamy. Hubby loved it, too. Definitely needs a colorful topper (some hummus drizzled on top or chili oil) to make it appealing when serving to others. But, we are more interested in good taste and good health from our food than looks. Will definitely make more and keep lots of batches in the freezer. I use Souper Cubes (Sur la Table, etc) to freeze and then take the frozen cube, wrap it in plastic wrap while still frozen, then shrink wrap it in my FoodSaver bag. Will keep for months and months and still taste like it was freshly made when thawed, heated, and served. THANK YOU!!!
So glad you enjoyed it! I’ll definitely check those cubes out 🙂 Sound amazing!
This was delicious! Both my husband and I liked it, very rich, creamy and flavorful! I followed the recipe as written, but forgot to add the salt and pepper to the cauliflower, potato and garlic before roasting, didn’t miss the extra s&p. I used a low-sodium vegetable broth. I added a bit of smoked paprika to the garlic, herbs and crushed red pepper for the topping. Thank you for this recipe! I look forward to making it again!
I’m so glad you both liked it, Jennifer! xox
I’m sorry but this was inedible. We are garlic lovers, but the amount of garlic in the recipe was ludicrous. We knew it sounded wrong, did it anyway, and regretted it. We might try again with only a couple of cloves of garlic. It was very disappointing to waste food.
Sorry you felt that way! Did you roast the garlic? I find that really changes things.
30 minutes is a bit misleading. It took me three hours from start to finish. Great taste. Just more time and effort than I planned for.
I think sometimes it depends on the process. I can definitely cook this in 30 minutes personally, but maybe it’s because I’ve made it a few times. Either way, I’m glad you enjoyed the flavor, but I’m sorry it took so long to make!
Pingback: Recipes 23 Wholesome Dishes For Actually Hectic Individuals – The Smilington Post
Can you leave out the hummas?
Yes
This is NOT a 30 minute soup recipe. It’s super frustrating when you are sick and trying to actually make soup in 30 mins. Ended up having to roast the cauliflower and potatoes for at least 1 hour. Probably took 1 hour 15 mins.
Sorry it took that long for you! It definitely shouldn’t have. Hope you’re feeling better!
Do you have any recommendations for someone with a cashew sensitivity? I really want to try this recipe but I can’t eat cashews or pecans. I’d love to hear if you have any ideas. Thank you!
I think you can leave them out! And just use a little less liquid 🙂
I substitute sunflower seeds for every cashew recipe and it turns out great everytime!
Thanks so much for sharing!
If using sunflower seeds – do they need to be soaked? Mine are raw spouted seeds…
Yes, I would recommend you soak them!
This soup is so delicious and so freaking EASY. Hearty and hits the spot for a garlic lover. My soup was nowhere near the creaminess of the pictures, but that was such a little thing. Great flavor ( I topped mine with a little chili oil & some shiracha), makes about 3 generous portions, and it fills you up thanks to the hummus & cashews.
Woohoo!! So glad you’ve been liking this one too, Andi! xo
I was hoping to love this but it was just meh. A very garlicky flavor but otherwise bland. I had to add a pinch of salt and some cracked black pepper and hot sauce to my serving.
Sorry for felt that way! It seems that this recipe is very focused on garlic lovers 🙂
Made this to have when my jaw was wired shut. I ate it through a straw and it was delicious. It was so satisfying. Will definitely make it a staple in our kitchen. Thank you!
I’m thrilled you enjoyed it!
Pingback: The Top 10 Healthiest Foods (And How to Eat Them!) – Holistic Harmony
Great looking recipe. I often make soups ahead of time so that the flavors can come together better. Would you recommend for this one. If so, would you completer some of the steps upon reheating?
Thanks.
I would just make the whole thing and then heat it up when you’re ready to eat it!
A friend gave me a portion of this soup. I’m trying to figure out what the serving size is. Can you tell me approx how many cups a full portion makes? Looking forward to trying this tomorrow night for dinner. TIA!
It’s about 2 cups 🙂
I think that in Europe there must be a different garlic, with more aroma. My husband said that this soup tastes worse than the worst medicine and smells worse than durians. I just wished it wasn’t his birthday today…
Probably it’s good, just with like 10% of the garlic used, maybe even less than that.
Everyone’s taste buds are different! I would say that if you hubby doesn’t like garlic, maybe try my roasted broccoli chowder or another soup instead 🙂
We do like garlic. I usually add more that the recipe says. One good thing about this soup is that now when he argues with me, I tell him “stop or I’ll make The Soup”.
:)) I made it last night and no one liked it at our house either. Btw, we are used to different flavors and eat lots of vegan dishes but this one didn’t work out for us.
Pingback: 40 HEALTHY & SIMPLE DINNER IDEAS – The Lifestyle Hacks | Food Recipes, Fitness, & DIY
Will this work without cashews?
Yep! I’d just use a tiny bit less liquid 🙂
Alyssa! This is insane amazing! I am super impressed. It was so easy and all the ingredients were easy to find to find at my local Fred Meyer. I put mine in a sourdough bread bowl. We aren’t vegan or vegetarian so this was just extra special yumminess for us! It will become a dish I’ll make when i want to impress company in the fall months! I love it!
I’m so glad you enjoyed it, Jen!! YAY 🙂 Would love for you to give it a star rating if you have a sec!! xox
Could the cashews be left out? Would that alter the consistency or flavor too much? I have a step daughter with a nut allergy so cannot have or use nuts in my house.
It would make it much less creamy. I think you can do it, but maybe just use a little less liquid 🙂
Did everything the same except used a different brand of hummus (don’t like Sabra’s politics). Came out great! I like the addition of quinoa blended in – great idea! For some reason, I had to roast my garlic for about 20 min longer.
So glad you enjoyed it!
Alyssa, I just found this recipe and would love to try it but I don’t have any miso. What’s it for? Can I leave it out? I would hate to buy it and never use it again.
It adds a really amazing flavor and some saltiness. You can do without for sure, but I definitely recommend picking some up! I use it in almost every single one of my salad dressings and sauces 🙂
Pingback: The Power of Garlic and /g/ – Tutor Booth AZ
I made this last week and it was delicious! Definitely making this again. So creamy, thick and so very tasty!
Glad you enjoyed it!
Pingback: 7 Quick & Healthy Dinner Recipes (Under 30 Minutes)
This looks amazing! I have never cooked with miso before and. I was wondering what typeof miso/ colour of miso to use?!
I like white miso personally, but either would work!
Pingback: What I Ate: 2nd Trimester w/ Twins (Part 4) | Genki Kitty's Blog
Quick Question … Why do you soak the cauliflower?? I’ve been cooking for years and I’ve never seen that instruction. I’m making the soup tonight.
Not cauliflower, but cashews 🙂 Those are what are being soaked so they’re easier to blend!
So delicious! Woke up with a sore throat, so making this soup was a must. I used a Blend Tec and the consistently came out great! Can’t wait to savor this soup all week long 🙂
Yay! I’m glad you liked it and hope you’re feeling better, Casey! XO
Is there something i can substitute for the cashews? I’m allergic to nuts
I think you could either leave them out completely or potentially use some coconut milk/heavy cream!
Pingback: 15 Healthy Cauliflower Recipes That Are Easy To Make
I was in love until I checked the sodium. 49% is a little too high to be heart safe. But I can fool with it. You are doing an awesome job, Thank you!!
These nutrition facts can be a bit finicky when using things that come from containers. I would say it’s definitely less than what it says here, but much of it is likely coming from the miso!
Pingback: 13 Vegetarian and Vegan Menu Options for Your Restaurant
Wow this is really good! I mashed the cauliflower, quinoa, garlic, and potatoes first and saved a little to try because i love roasted cauliflower so much and it smelled so good, and just those things hand mashed was so good, I think I’ll have to make that as a side some time! I also added garlic powder onion powder and paprika to the cauliflower before roasting it. Thanks for the recipe
Love the idea of the cauliflower!
Wow! I am surprised at how good this soup is! A definite repeat. I had to take a break to write this before getting a second bowl!
So glad you enjoyed it, Kassie!!
Pingback: 450+ Breathtaking Vegan Recipes (RESOURCES) - Vegan Shrine
Pingback: ROASTED GARLIC CAULIFLOWER CHOWDER | cozy vegan soup recipe – Diet Review Video
Pingback: ROASTED GARLIC CAULIFLOWER CHOWDER | cozy vegan soup recipe | Diet Review Video
Pingback: 250 Best Vegan Recipes | Prudent Penny Pincher
Looks amazing! Is the Miso paste required?
Not required, but definitely adds a ton more flavor!
Hi! Just made this for dinner and will be making again very soon! Absolutely delicious! Mine turned out light brown, not the light salmon color that’s pictured. Any idea why? I followed recipe and didn’t deviate from the ingredients.
I’m so glad you enjoyed it! Maybe the brown was because the veggies were a bit more roasted? I’m glad you still enjoyed it though!
I was so excited to make this but that IS WAY TOO MUCH GARLIC!!!!
DO NOT USE AN ENTIRE BULB. My chowder came out inedible. The consistency was alright, but I’m going to have to cut it in half and use more broth and figure something out.
I like the other commenter’s idea of using it as an Alfredo sauce. I’ll add more nutritional yeast and try that!
Sorry it was too much for you! I think it really depends on taste buds as I personally could go with even more garlic 🙂 Let me know how the alfredo sauce turns out!
Pingback: ROASTED GARLIC CAULIFLOWER CHOWDER | cozy vegan soup recipe – In Dreams
I just made this soup and it is AMAZING!!!!
Thank you
Yay! I’m SO glad that you enjoyed it 🙂 XO
Pingback: ROASTED GARLIC CAULIFLOWER CHOWDER | cozy vegan soup recipe | CookingRecipesVideo.com
Pingback: ROASTED GARLIC CAULIFLOWER CHOWDER | cozy vegan soup recipe – Black Vegans
That looks so good! Any idea on what to sub for the hummus? My son is allergic to legumes so the hummus for me is a no no ???????? ????
I think you could leave it out to be honest!
Pingback: ROASTED GARLIC CAULIFLOWER CHOWDER | cozy vegan soup recipe - Food videos and recipes
Pingback: ROASTED GARLIC CAULIFLOWER CHOWDER | cozy vegan soup recipe - Instructions News
This is soooooooo delicious! I either add paprika or tabasco when I serve it to give it a little more punch. I’m so happy I’ve found a vegan chowder that my husband likes!
YUM!! I always add a little hot sauce on mine too 🙂 Makes it taste SOOO good!
My husband and I just made this and loved it. We also added some pine nuts with added a nice crunch. It did take us more than 30 minutes to make however. Probably more like 50 mins.
So glad you both enjoyed it! I love the idea of pine nuts on top 🙂 YUM!
Pingback: 19 Easy Meatless Dinners You Can Make in 30 Minutes or Less – Zisolo
Pingback: 52 Delicious 30 Minute Meals | Mom Goes Mental
Hi Alyssa!
I love your recipes. This Cauliflower Chowder looks delicious. Do you think it’s something I could try in the crockpot?
Thanks!
I think so! I just haven’t tested. You’d probably want to cook everything together for at least 4 – 6 hours and then blend it up!
This recipe was simple and delicious!Roasted Garlic Cauliflower Chowder This looks incredibly good That is exciting! I am so happy for you! Regardless, the recipe was awesome! Thanks so much!
So glad you enjoyed it!
Pingback: Cauliflower Recipes — the Go-to Keto & Paleo Veggie |
I would love to serve this for about 10 – 12 friends that gather together twice a month. I love the convenience of a slow-cooker, is this recipe possible made this way? This recipe sounds divine!
I’m not sure about the slow cooker to be honest! The roasting really does help give a TON of flavor 🙂
This is genius! I love sneaking extra veggies into soups, but this sounds so delicious it isn’t sneaky at all, I want to shout from the rooftops. Adding hummus is particularly brilliant, I almost always have some left from making a big batch that I can’t eat quickly enough. Will have to try this asap.
I’m so glad you liked it!!! xox
Pingback: Blogs to Explore – The Doodle Loves Carrots
Just made this (two servings worth) and OMG delicious!!!!!!! I subbed out hummus and used Trader Joe’s roasted garlic hummus… wow, wow, wow! I’m obsessed and I think a sprinkle of quinoa on top would add a ton of crunch too! Great recipe I’ll be sharing ????
Hooray!!! I’m so glad you enjoyed it, Kate!! xox
Pingback: 30 Gluten Free Soups and Stews - Deliciously Plated
Hi Alyssa,
This may seem like a dumb question but when you add the quinoa, do you have to cook it first, or do you add it raw?
I used cooked in this recipe!
Hey lady!! Meal planning for the week and came across your recipe. We love cauliflower chowder and have always used northern white beans. I can’t wait to try it with hummus! Soccer starts up next week and I need some quick and healthy ideas for my crew. Have a feeling this will be on rotation around here!
Miss you!!! Hope you’re doing well and can’t wait to hear how this turns out 🙂 xoxox
Pingback: 26 Yummy Gluten Free Meals You Can Make In 30 Minutes Or Less - Ideal Me
What might happen without the oil?
I think you’d be fine!
Pingback: Pretty and Smart Inc - 15 Dinners You Can Meal Prep on Sunday - Pretty and Smart Inc
Pingback: 15 Dinners You Can Meal Prep on Sunday - The Everygirl
Pingback: Cauliflower Recipes — the Go-to Keto & Paleo Veggie | At Home Natural Remedies
Pingback: Cauliflower Recipes — the Go-to Keto & Paleo Veggie | Best Pure Essential Oils
How much cauliflower? The heads all vary in size.
I would say a medium head, about 5 – 6 cups of chopped florets!
Pingback: 20 Healthy Vegan Recipes That Everyone Will Love
Soup tastes incredible btw. Worth the time.
oh, I blanched the cashews so it wouldn’t take so long
Great idea!
It is so frustrating when the title of a recipe is “30 Minute something”, and then when going through the steps, it says “soak something for 2 hours first”…and this happens A LOT, it’s amazing. If something takes 2 hours and 30 minutes, don’t say it only takes 30. Because the 30 minute factor was kind of why I decided to make it…
If you have a high powered blender, you don’t need to soak them actually!
You can also boil the cashews for fifteen minutes. I’ve made cashew pesto and added to potato soup and it was sooooo good. I never soak them for two hours – no time or I forget about them
YES! I do that too 🙂
Eating this delicious soup right now! Thank you, it’s a heavenly recipe!
Glad you enjoyed it!
Sooo i changed it up a bit for easier preparation. I used a heavy 1/4 c of raw cashew butter instead of soaking the cashews, i homemade the garlic hummus, i added corn per another commenter’s suggestion (it offset the saltiness very well), and i used my 8 c food processor because its more powerful than my blender (a little messy so i weighed it down with a cast iron). Came out delicious, added some chives on top instead of parsley! Might have also added more potato than called for
Love those suggestions – thank you for sharing! xo
thanks for the recipe! We loved it, kids, not so much 😉 The only change I made was that I kept some (¾ cup?) of the small florets out of the blender, and just added them to the soup (roasted), to give it some chunks, only because I don’t like perfectly smooth soups. Nice healthy soup, really comforting!
So glad you enjoyed it! And adding in those chunks of cauliflower was genius!
Pingback: 50 Quick and Healthy Dinner Recipes (Easy!) - DIY Joy
This IS delicious…but the title is INCREDIBLY misleading. Nothing that requires roasting and a two-hour soak should be referred to as a thirty-minute meal.
If you have a high powered blender (like a Vitamix or BlendTec), you can actually skip the soak 🙂 Glad you enjoyed it!
The idea that this can be made in 30 minutes is terribly misleading
If you have a high-powered blender, it definitely can be 🙂 You won’t have to soak the cashews at all!
I’m neither vegan or gluten free but this looks great and I’m looking forward to whipping it up! I have a question about the Miso paste. How essential is it to the recipe? It’s the only thing I don’t have on hand/use regularly and I’m not sure I want to pick up some.
Also, an immersion blender should do well for this, yeah?
An immersion blender would definitely work! And the miso paste is not technically essential, but it adds some really great flavor 🙂 You can skip it and just add a little salt!
Made this twice now; fantastic although I cut down the amount of garlic second time around. Truly excellent!
So glad you enjoyed it, Steve!
Pingback: Easy Roasted Cauliflower Chowder | Parsley & Sage
Pingback: 30-Minute Roasted Garlic Cauliflower Chowder – Sim… – What To Wear Ideas
Pingback: Super easy, 30 MINUTE cauliflower chowder made wit… – What To Wear Ideas
Pingback: Roasted Garlic Cauliflower Chowder – Site Title
This looks yummy! I cant wait to try it. It’s perfect for the cold rainy weather.
It definitely is! Can’t wait to hear how it turns out for you 🙂 xo
Pingback: Veganuary 2017: 21 delicious and warming vegan soups to try - Age Times | World News, Politics, Economics, Entertainment,Sport,Business & Finance | Age Times | World News, Politics, Economics, Entertainment,Sport,Business & Finance
Pingback: Veganuary 2017: 21 delicious and warming vegan soups to try - UK MAGAZINE | Britain News | World News, Politics, Economics, Entertainment,Sport,Business & Finance | UK MAGAZINE | Britain News | World News, Politics, Economics, Entertainment,Sport,Busi
Pingback: 30-Minute Roasted Garlic Cauliflower Chowder – EAT
So yummy, comforting. I will definitely be making this again and again. Thanks!
So glad you enjoyed it!! Stay tuned for a broccoli version coming later this week 🙂
I made this yesterday in preparation for our first snow in Boston, and HOLY COW it’s so good! Really hearty and enough to last us for 2 meals. I only had about 6 cloves of garlic on hand, but will definitely be using way more next time. Currently making your pumpkin chocolate chip bars! Thanks so much for making healthy cooking seem less daunting; you’ve dragged me out of my same-meal-everyday funk and inspired me to food prep for my long work weeks. I appreciate it!
So glad you enjoyed it!! I’m definitely up for as much garlic as possible. So good! Hope you enjoy the bars too 🙂 xo
The bars turned out GREAT! They’re not super sweet, and helped me power through a crazy week at work. I made your Autumnal Buddha bowl for dinner tonight in an attempt to detox after a carby weekend- SO good! Keep em coming, girl!
Hi I wanna make this recipe but I have a thyroid condition and can’t have soy or gluten. I was wondering if there’s anything I could substitute the miso paste for? Also wondering what the paste serves for in the recipe. Anyhow I was thinking maybe tomato paste but I’m not sure how it would affect the flavor. If there are any other paste options please please let me know 🙂 thank u
You can make it with chickpea miso instead! That’s what I usually use 🙂
Tasty, but mine came out pretty thick. Also, I don’t see how you could possibly make this in 30 minutes. 20 to 25 minutes to roast the vegetables, plus 10 minutes for “prep” gives you at least 30 total right there. Add time for blending, etc. Took me about an hour.
This looks SO good and I will definitely be making it as-is at some point if for no one other than myself 😛 I do have question though. My partner has digestive issues that are aggravated badly by garlic… is there another aromatic that you would recommend with the flavors of this soup that isn’t onion or garlic? It’s great that it’s not dairy-based, he can’t have any milk (even commercial plant milks don’t go over so well).
Looking forward to whipping some of this up when the snow flies!
I’m not sure honestly since the primary flavor profile is garlic 🙂
Pingback: Vegan Cauliflower CHOWDAH! – Beyond 24 Days
Pingback: 30-Minute Roasted Garlic Cauliflower Chowder | Health Reach at Top Blogs
Pingback: Two Weeks In: The Beginning Of A Vegetarian Life? – The Indigo Way
I am definitely going to give this a try! Loved reading through your writing, Alyssa!
You’re so sweet, thank you!
This was sooooo flavorful and delicious. Thank you for sharing this unique recipe.
I used a food processor, had a bit of a mishap when I added the liquids. Whoops! But it still turned out great.
I added some red pepper flakes for kick.
Question – I have a vegetarian friend (not vegan) who is allergic to nuts. What’s a good cashew substitute?
Yum!! So glad you enjoyed. I think you could try an additional potato or two 🙂
Pingback: 15 Deliciosas Y Reconfortantes Sopas Que Amarás | delicias.tv blog
Pingback: 15 Delicous Soups That’ll Make You Feel Cozy This Fall | One Click Smile
I just made this today and had my first bowl. I knew i would love when I saw recipe. It was so good, comforting and delicious!! I didn’t have miso so added Worcestershire sauce and did use chicken stock instead of veggie broth. I roasted my garlic bulb longee than cali and potatoes, just to make sure it was soft and roasted.
Best recipe I’ve made im quite some time!!
So glad you enjoyed it!! One of my faves as well 🙂
Just wondering if there is a subsitute for the hummus?
I think you could either leave it out or add in another potato!
Thanks for this genius recipe!
I’m from Germany but actually did it for football game day as well ???? ‘Cause I play it myself
I pimp my soups usually with ginger– a lot of ginger ^^
Especially when cooking pumpkin soup. With a good (a very good ????) piece of ginger it is just perfect for cold and rainy days!!
MMMM pumpkin soup sounds lovely!
Pingback: 15 Delicous Soups That’ll Make You Feel Cozy This Fall – My WordPress Website
It’s not only crazy ingredients that can boost the health-factor of your recipes, it can also be in the preparation. Because you’re using a cruciferous vegetable, cauliflower, you should be using the ‘hack & hold’ technique: Chop it up a bit and let it sit 40 minutes for glucoraphanin to mix with the enzyme myrosinase (activated by rupturing the cell walls) to create the cancer cell suppressing compound sulforaphane. The precursor enzyme (myrosinase) is easily destroyed by heat, but the final product is not. Marinating in lemon juice will catalyze this effect.
MORE INFO:
http://nutritionfacts.org/video/second-strategy-to-cooking-broccoli/
Hi,
This sounds heavenly and I can’t wait to try it! I can’t have miso paste (soy messes with my thyroid) so I’ll probablyswap that out with tahini paste. Is there a good vegetarian protein you can recommend in its place?
Thanks!
Can you have chickpeas? You can buy chickpea miso and it’s just as tasty!
This is not good, looks like watery oatmeal. I am usually a good cook, I don’t think I’ll be able to sell this one to my family. I wish I would have just eaten the yummy roasted vegetables. I think this whole pot is going down the drain.
Sorry it didn’t work out for you!
Very tasty, I went wild with the garlic though, so added about 2 cups and a half of water. Thank you for sahring. I was wondering about the nutritional values, didn’t see them anywhere. Did you add them and I couldn’t find them in the recipe post? 🙂
So glad you enjoyed it! I don’t have the nutritional values calculated right now, but you can plug the ingredients into this tool and it should give them to you: https://www.caloriecount.com/cc/recipe_analysis.php
Pingback: 12 Delicious Vegan Meals You Can Make In 30 Minutes Or Less – FetchEgg
Pingback: 12 Delicious Vegan Meals You Can Make In 30 Minutes Or Less - BuzzStreams
Pingback: 12 Delicious Vegan Meals You Can Make In 30 Minutes Or Less - RahulSharmaWeb
Pingback: HolidayFun.co
Pingback: 12 Delicious Vegan Meals You Can Make In 30 Minutes Or Less | Trending Broadcast
Pingback: 12 Delicious Vegan Meals You Can Make In 30 Minutes Or Less | ViralEar
Pingback: 12 Delicious Vegan Meals You Can Make In 30 Minutes Or Less - Buzz And Gossip
Your recipe instructions refer to POTATOES. But the recipe calls for one?? Is that right? I just want it to turn out right. Thank you!
There’s only one in the recipe! Sorry for the confusion 🙂
I was just wondering why the hummus and quinoa were not mentioned in the recipe? Also, how much of each?
Thanks
Tarrie
They’re both in the ingredient list 🙂 ½ cup Sabra Roasted Garlic Hummus & ½ cup cooked quinoa — enjoy!
I’ve made a bunch of roasted cauliflower soups from recipes online and this is definitely the best! The miso and hummus add great depth of flavor!
So glad you enjoyed it! The miso is such a great addition!
What kind of miso did you use?
I like the brand Miso Master (organic ones) and I use the chickpea miso usually 🙂
Pingback: 5 värmande höstsoppor – Veganguiden
Hi Alyssa! Thanks for the recipe! I tried it last night and it is wonderful. I had a question though… My chowder didn’t come out completely smooth. I had to use a ninja, I don’t have a blendtec or a vitamix. Do you think that’s the problem? Does yours come out completely smooth? Any suggestions? Thank you!!
Glad you enjoyed it! I haven’t actually used a Ninja before, so that could be the problem? I think next time try blending it in smaller batches so that you can really get each one totally smooth. I think that would help a lot (I know Ninjas are super powerful, so I don’t think that’s the issue…). Let me know how it goes!! XO
I only have a cheap food processor, and it just takes longer. Given the small capacity, I had to blend in two batches as well, but I was amazed how velvety smooth it turned out just by letting the machine run on high speed for several minutes. Good luck!
Alyssa – great idea & recipe! We enjoyed it. Adding quinoa and hummus to soup is brilliant. Thanks for teaching me a delicious and healthy new trick!
So glad you enjoyed it Tiffany and thanks for the tip about the food processor!
I found your recipe/blog through Pinterest. Wow, I made this tonight and it was amazing. Alyssa, my husband was so impressed he said he’d like to shake your hand. ???? And he hates quinoa. For anyone that’s interested I worked up the calories. For the whole pot it was less than 1200 calories. I think I’ll figure out the protein next. I’ll definitely be following you!
Yay!! So glad you enjoyed it. Thanks for sharing Cheryl!! xo
I’ve been making this recipe on a weekend and taking it to work for lunch…even thought it’s summer, it’s too delicious.
So glad you’ve been enjoying it!! xo
Can I saute the veggies because my oven is not working?
Sure thing!
Can you recommend a substitute for the hummus? I can’t have chick peas?
I think you could just leave it out to be honest!
I just wanted to let anyone know that has a tree nut allergy that I made this without the cashews and it still turned out crazy good! This is the second time I’ve made this in a week because it’s an amazing soup. The first time I made it with cashews – crazy good. And last night I made it without cashews – still crazy good. Still thick and creamy because you’re pureeing all the ingredients. I didn’t mean to omit the cashews last night either. I had them sitting in water and simply forgot to add them. After I was ladeling the deliciousness into bowls my husband asked when the cashews were going in – urgh! Anyway, a mistake that’s good for all you tree nut allergy people out there that want to try this soup – you don’t need the cashews and you’ll still be delighted in a flavorful soup. I think this soup is my new favorite … and I make lots of soups! Thanks again for a fabulous recipe. 🙂
so awesome to hear that!! Thanks for sharing xo
I made this last night and it was delicious!! So incredibly good. My husband and especially my son, really really enjoyed this as did I. Definitely making this again. So creamy, thick and so very tasty!
So glad you all enjoyed it!! xo
Any suggestions for a nut-free family? I’m thinking I increase the hummus, or maybe just reduce water. Hmmm….
You could also try adding hemp seeds!
This recipe looks delicious! I’m definitely going to give it a try. Thank you!
Can’t wait to hear what you think! xo
One or two to remrmbee, that is.
Pingback: Recetas Sencillas Que Sorprenderán A La Suegra Más Exigente
Pingback: cauliflower chowder. | make great
I just made this today – Here is my opinion…I think an entire bulb of garlic is way too much (I didn’t use the whole bulb). I don’t think I could just eat this as a bowl of “chowder.” With that being said, I made pasta and used this like an Alfredo Sauce!! I loved it! I will make it again utilizing less garlic. I think it’s perfect over Pasta!!
Thanks for the feedback! Love that you used it over pasta, that’s genius!
How many cloves of garlic do you suggest because I’ve seen huge bulbs and tiny bulbs?
I would say 6 – 8? The bulb I used was medium sized if that helps 🙂
a whole garlic bulb has now blinded me, I think I lost my sense of smell, and purpose in life.
Just being funny. hahahaha. please revise that part of the recipe, dear god.
I actually did use a whole bulb, but you can certainly take it down if need be!
I was so excited to make this but the batch was ruined by the overpowering flavour of garlic!!!!! I used half of a small bulb and it was still too much. I ended up having to make another batch without garlic and added some of the original batch in. Please adjust your recipe, maybe recommend that they start with a few cloves to taste before entering any more.
Thanks for the feedback! I definitely think it’s all about taste buds here. We’ve gotten tons and tons of rave reviews, but others have said it’s too garlicky. I’ll make a note in the recipe right now!
In our household, there’s no such thing as too much garlic. It’s funny…all of these comments about it being overpowering. When I read through the ingredients, I didn’t even think twice about it. Haha
Haha I’m the same way 🙂 xo!
It really is too much garlic. It’s bad.
Sorry you felt that way!
Do you have the nutritional information on the soup.
I don’t, but feel free to plug in the ingredients here: https://www.caloriecount.com/cc/recipe_analysis.php
Anything I could use instead of potato? I want to make this, but I’m out of potatoes 🙁
Hmmm you could try squash? Or just leave them out and reduce your liquid!
Would sweet potato work in place of regular potato you think?
I think so, yes! But it will definitely change the color 🙂
Pingback: 30-Minute Roasted Garlic Cauliflower Chowder | FoodJoi
Lentil tacos! I cook lentils, unseasoned, just shy of done (about 10 minutes short) and then drain the beans and use them instead of ground beef with taco seasoning. They are magical!
LOVE that idea. I’ve had that on my list for quite some time, so I’m definitely going to have to give it a try 🙂
What does the nutritional yeast add? Is there something I could substitute?
It gives it a little bit of a cheesy flavor! You could either add some parmesan or just leave it out 🙂
Thank you. I was worried I need the yeast.
I made this and it turned out super thin. Any suggestions on how the thicken it?
Did the cashews blend all the way? You can also stir in some more hummus or a really thick version of cashew cream!
Pingback: 55 Super Appetizers for Super Bowl Sunday! - The Heritage Cook ®
Any suggestions for a cashew substitution? My youngest is allergic to all tree nuts. He can eat peanuts. What do you think about adding those?
Hmm…can you eat dairy? If not, I’d say you could just either add more potato for creaminess or just leave it out all together and just add less liquids (maybe half the amount to start). Let me know what you end up trying! xo
This was great. Totally surprised by the humus. I didn’t have cashes but I did have a dream blend of almond, cashew and hazelnut drink that I added to the soup in place of the water. I also added a little cayane pepper. My husband love it also. I thought the taste or texture would turn him off, but he truly enjoyed it. Just add some good toasted bread and maybe a salad of some sorts and perfect. Thank you.
So great to hear! What flavor of hummus did you use? Definitely one of my fave soups 🙂
Wondering if you can give me an estimated serving size?
I would say about 1 1/2 – 2 cups! I did about 2 big ladles for mine 🙂
Can this be frozen? What can you substitute for the miso sauce?
Yep, absolutely! And I’d substitute tamari or just salt 🙂
I was out of miso so I substituted one tsp of soy sauce and one tsp of tomato paste. The soup is amazing! Thank you 🙂
So glad you enjoyed it! xo
ER MER GERD. SO PRETTTTY!
Ahh you da best!
I wrote this down to try!! This chowder looks wonderful! For me, since it is a chowder I think I would add some frozen corn to it! But, of course, that is just me!
I know! We got almost the same in NYC. I just hope it doesn’t all melt next week (supposed to be in the mid-forties…). And yes, I think the addition of corn would be delicious – definitely let me know how it turns out! xo
This looks really good! So creamy!
Thanks Olivia! I love how the hummus really helped with the creaminess factor without having to add dairy 🙂
I was wondering if I could use a food processor or something other than a blender to make this soup?
You could definitely use a food processor, but it won’t get quite as smooth 🙂
i just tasted this after whipping it up in my blendtec. aahmazing!!! i am gonna drown baked potatoes with this and stuff em with extra little bits of cauliflower i saved from the roasting and some steamed broccoli for dinner. super protein packed soup and deelish!!
OMG that’s genius!!! xo
Of course-or immersion blender.
I made this yesterday as it is getting quite cold in Canada! It is fantastic!! I may have put a tad too much miso in it, but I absolutely love it! Thank you for the recipe!!
I’m so glad you enjoyed it 🙂 Stay warm!! xox
This is a delicious soup,extraordinarily creamy and flavourful. To up nutrients I add roasted yam and a carrots and some red pepper in place of the potato and for a little more kick i add extra red pepper and some thyme or rosemary. I plan to experiment using other veggies.
Love those additions, Suzie. Thanks for sharing!
we are nut free house can i exclude the cashews or will that ruin it?
I think you could just add more chickpeas or quinoa 🙂