Vegan Creamy Zucchini Cauliflower Soup with Garlic
This vegan creamy zucchini cauliflower soup with garlic is a delicious vegan soup recipe.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 2 1x
- Category: dinner
- Method: oven
- Cuisine: american
Scale
Ingredients
This makes 2-4 servings of soup, depending how much you want
- 2 large zucchinis - roughly chopped
- 1/2 cauliflower - roughly chopped
- 1/2 sweet onion - peeled with ends cut off
- 1 bulb garlic - top cut off (use less if you don't like garlic)
- 1 can white beans - drained and rinsed
- 1/2 cup basil
- 3/4 cup plant milk
- 1/2 cup veg broth (can sub water, might need to add more seasoning though)
- 1 tsp maple syrup (helps to balance out the flavors)
- 1/4 cup nutritional yeast
- salt/pepper to taste
- juice from 1/2 lemon
Instructions
- Preheat oven to 400 degrees.
- Add zucchini, cauliflower, garlic and onion to a sheet pan lined with parchment paper. Lightly coat with oil and salt/pepper to taste. Bake for 40-45 minutes or until garlic is browned and softened.
- Remove garlic from bulb, I squeezed mine out. Add cooked zucchini, garlic and onion to a blender along with the rest of the ingredients.
- Divide out soup and serve.
Keywords: zucchini cauliflower soup, vegan soup