Roasted Cauliflower & Broccoli Soup (Vegan)

This is a warming, easy, quick and delicious Roasted Cauliflower & Broccoli Soup. It only requires a few key ingredients and is really quick and easy to make. This soup is vegan, low carb, healthy and warming.

I used to eat soup like aaalll the time a few years ago, like every day! But it was mostly store bought soups.. and then I think I overate and barely haven’t had soup for several years now. But now all of a sudden my soup craving is back, but not for the store bought. It’s warming, good for your stomach, easy to make, cheap, healthy, comforting… I could go on. So today I made this delicious roasted cauliflower and broccoli soup. Somehow I find roasting the vegetables before making the soup adds some warm and a more intense flavor to it. This soup is really easy to make, you can adapt the amount of cauliflower and broccoli according to preferences and it’s also great to make a biiiiig batch so it last all week long. I made this soup vegan. but you can of course use regular milk if you’d like to, or even cream if you prefer it creamier. I topped my soup with raw broccoli, sunflower and pumpkin seeds and some fresh parsley.

Ingredients for this Roasted Cauliflower & Broccoli Soup:

  • Cauliflower
  • Broccoli
  • Yellow onion
  • Garlic
  • Water
  • Plant based milk
  • Vegan vegetable stock cube
  • Olive oil/coconut oil
  • Salt
  • Black pepper
  • Sunflower seeds
  • Pumpkin seeds
  • Fresh parsley

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Roasted Cauliflower & Broccoli Soup (Vegan)

This is an easy, healthy and delicious vegan cauliflower and broccoli soup
Course Appetizer, Light Lunch, Main Course, Main Dish
Cuisine All around
Keyword Dairy-Free, Easy, Gluten-Free, Healthy, lowcarb, Paleo, Quick, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 Servings


  • 1 Broccoli floret (I also use the stem) divided into smaller pieces
  • 1/2 small Cauliflower head divided into smaller pieces
  • 1 small Yellow onion finely chopped
  • 1 Garlic clove minced
  • 500-800 ml Water (depending on how thick you prefer your soup)
  • 1 dl Plant based milk (I used almond)
  • 1 Vegan stock cube
  • 1 tsp Olive or coconut oil
  • Salt, to taste
  • Black pepper, to taste
  • Sunflower seeds, to garnish
  • Pumpkin seeds, to garnish
  • Fresh parsley, to garnish roughly chopped


  • Preheat the oven to 175 degrees Celsius.
  • Add the cauliflower and broccoli florets (leave a few broccoli florets to garnish the soup) on a parchment covered baking sheet and bake for 10-15 minutes, until golden brown.
  • When they are ready take out of the oven.
  • Preheat a pot over medium heat with some olive or coconut oil.
  • Saute garlic and onion for a few minutes until it starts to get golden brown.
  • Add the baked cauliflower, broccoli, some water, plant based milk, stock cube and bring to a boil.
  • Using a hand mixer mix the soup until smooth. Add more water if needed.
  • Taste and season with salt and pepper.
  • When youre satisfied with the thickness of the soup and the seasoning pour the soup into bowls.
  • Garnish with raw broccoli, sunflower & pumpkin seeds and roughly chopped parsely.

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