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Roasted Cauliflower & Mushroom Soup (Vegan, Paleo & Gluten Free)

This is a rich, delicous and flavorful soap
Course Lunch, Main Course, Main Dish
Cuisine All around
Keyword Dairy-Free, Esy, Gluten-Free, Grain Free, Healthy, Oil Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


For the soup

  • 1/2 Cauliflower head cut into smaller florets
  • 500 g Mixed mushrooms (I used button mushrooms, forest mushrooms, shiitake, portobello) Sliced
  • 1 Yellow onion finely diced
  • 2 Garlic cloves minced
  • 500 ml Water
  • 200 ml Plant based milk (I used almond)
  • 1 tbsp Fresh thyme
  • 2 tbsp Natural yeast
  • 2 tbsp Vegan stock powder
  • 1 tsp Garlic powder
  • 1 tsp Cumin
  • Salt, to taste
  • Pepper, to taste

To garnish

  • 4 Cherry tomates Diced
  • 3-4 Button mushrooms sliced
  • Fresh thyme


  • Preheat the oven to 200 degrees Celcius.
  • Put cauliflower florets on a parchment lined baking sheet.
  • Bake in the oven for 10 minutes, until they start to get golden brown.
  • Meanwhile preheat a nonstick pan over medium heat.
  • Add the diced ontion to the pan and fry for 1-2 minutes, until it starts to get soft and golden brown.
  • Add the sliced mushrooms with 1-2 tablespoons of water and let them sauté until the water has evaporated.
  • Put the fried mushrooms mixture and baked cauliflower to a big pot. Keep the nonstick pan on low heat.
  • Add the water, milk natural yeast and all the spices and let it shimmer for 10 minutes.
  • Meanwhile increase the temperature to medium for the pan. Add sliced mushrooms and let fry until they start to get golden.
  • Add the cherry tomatoes and fry for another 1-2 minutes. Until the cherry tomatoes are golden brown and a bit softened.
  • Mix the soap using a hand mixer.
  • Add to bowls and garnish with fried mushrooms, tomatoes and more fresh thyme.