Roasted Vegan Cauliflower Soup with Parsley Chive Swirl

Blitzed cauliflower gives this very easy vegan soup recipe its creamy taste without adding any dairy. To get the silkiest texture, puree the soup in a blender rather than using an immersion blender.

Nutrition Information

201 Calories

38g Carbohydrates

6g Protein

355mg Potassium

5g Fiber

8g Sugar

Ingredients

5 pounds cauliflower, cut into 1-inch florets (about 18 cups)
2 large leeks, white and pale green parts only, halved lengthwise, rinsed and cut into 1/2-inch pieces
1 ½ cups extra-virgin olive oil, divided
1 ¾ teaspoons kosher salt, divided
1 ¾ teaspoons ground pepper, divided
2 ½ cups fresh parsley
⅔ cup fresh chives
12 cups low-sodium "no-chicken" broth or chicken broth
5 teaspoons white-wine vinegar