Silky and smooth this blended Creamy Vegan Roasted Zucchini and Cauliflower Soup is perfect when you don’t feel like spending hours at the stove. Preroast your veggies and this soup comes together in only 5 minutes.
Put away the heavy cream! Blending cauliflower and macadamia nuts creates a rich, buttery finish without the dairy and added calories. Fresh pops of pomegranates bring a welcomed sweetness and a stunning contrast to the bright green of the zucchini. One serving of this soup has only 62 calories!
Scroll down in this post for tips on how to batch cook.
Enjoy This Vegan Roasted Zucchini and Cauliflower Soup Hot or Cold
I love this soup because it is so delicious and versatile. Perfect for cold winter days or when the weather is warmer. This soup can be enjoyed piping hot or chilled. It makes the perfect light first course to a heavy holiday meal or makes a lightening fast lunchtime.
A Time Saving Soup
This is one of my favourite soups to make when I am short of time and want a hot, heathy meal full of flavor and nutrients. By pre roasting my vegetables and using a high-speed blender this soup can be ready to enjoy in 5 minutes.
Batch Cook To Save Time
Batch cooking is going to be a time-saver for any of you who have a super busy life. Instead of spending each day in the kitchen, just batch cook! Every Sunday, I roast a tray full of vegetables that I can use in bowls, salads, pasta, sandwiches, basically anything you want vegetables for.
Roasting vegetables is a healthy, low-fat option that brings out the concentrated flavour and natural sweetness of the vegetables.
If you haven’t roasted vegetables before, here are some quick tips to get the most out of your roasting time:
1.Roast vegetables with similar textures and size together. Example: Roots and tubers togethers, squash together, mushrooms, brassica flowers and buds (cauliflower, broccoli)
2.Don’t overcrowd the pan or you risk steaming the vegetables instead of roasting.
3.Use oil sparingly. You don’t want soggy oily veggies!
4.Roasting time depends on the size of the vegetables. (Between 25-45mins)
5.Taste test vegetables for doneness. They should be fork-tender – not mushy.
This Roasted Zucchini and Cauliflower Soup Is:
-A great way to sneak veggies into your kids (this is the only way Carrington will eat zucchini)!
-Vegan
-Gluten-free
-Ready in 5 minutes (when vegetables are pre-roasted)
-Dairy-free
-Easy to make
-Low calorie (only 62 calories per serving!)
-Healthy
-Nutrient dense
-Great for meal prep
More Soup Recipes To Try
If you enjoyed this Vegan Roasted Zucchini and Cauliflower Soup you will want to try my other soup recipes:
–Lemony Chickpea Wild Rice Soup
–Creamy Roasted Vegan Tomato Soup
Roasted Zucchini and Cauliflower Soup with Macadamia Nuts and Pomegranates
Silky and smooth this blended Creamy Vegan Roasted Zucchini and Cauliflower Soup is perfect when you don’t feel like spending hours at the stove. Preroast your veggies and this soup comes together in only 5 minutes.
- Cook Time: 5 mins
- Total Time: 5 minutes
- Yield: 4 Servings 1x
- Category: Soup, Appetizer
- Method: Blend
- Diet: Vegan
Ingredients
- 1 medium sized zucchini, roasted (see above for instructions)
- 2 cups cauliflower florets, roasted
- 1/4 cup raw macadamia nuts
- 2 tsp dried thyme
- 1/2 tsp garlic powder
- 4 cups vegetable stock (more if needed)
- salt, to taste
- pepper, to taste
Garnish: pomegranate seeds, puffed quinoa, fresh parsley
Instructions
If Using a Blender:
- Add all ingredients (except garnish) to a high speed blender. Blend on high for 5-6 minutes or until hot and steaming. Add more vegetable stock if needed.
- Season with salt and pepper.
- Garnish with pomegranate seeds, puffed quinoa and fresh parsley.
If Using a Handheld Blender:
- Soak macadamia nuts in boiling water for 10 minutes to soften.
- Add all ingredients (except garnish) to a medium size soup pot. Use handheld blender to blend soup until smooth. Add more vegetable stock if needed.
- Season with salt and pepper.
- Garnish with pomegranate seeds, puffed quinoa and fresh parsley.
We have lots of nut allergies at our house and can only eat almonds. Is that an okay substitute? Or anything else you could suggest? Thanks
Author
Hi Kristen,
Thank you for your question. This soup is so versatile. You have many options if you are nut free. Here they are:
Almonds would work in this recipe in place of macadamia nuts if you have a high power blender that is strong enough to blend them. I would strongly recommend using raw almonds that are peeled and soaked until soft otherwise the soup may have a grainy texture. Another option would be to omit the nuts all together (you may want to increase the salt/seasoning level in this case), or add 1/2 cup of coconut or other plant cream.
Hope this helps! I would love to hear how your soup turns out. I would also recommend trying my:
Lemony Chickpea & Garlic Soup (no nuts) https://susancooksvegan.com/lemony-chickpea-wild-rice-soup-with-parsley-and-flowers/ or my
Vegan Leek & Potato Soup (no nuts) https://susancooksvegan.com/vegan-leek-and-potato-soup/
Thanks again for reaching out. Let me know if you have any other questions. Happy to help!
In gratitude,
Susan