Print

Roasted Zucchini and Cauliflower Soup with Macadamia Nuts and Pomegranates

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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. 

Ingredients

Scale
  • 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:

  1. 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.
  2. Season with salt and pepper.
  3. Garnish with pomegranate seeds, puffed quinoa and fresh parsley.

If Using a Handheld Blender:

  1. Soak macadamia nuts in boiling water for 10 minutes to soften.
  2. 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.
  3. Season with salt and pepper.
  4. Garnish with pomegranate seeds, puffed quinoa and fresh parsley.

Find it online: https://susancooksvegan.com/creamy-vegan-roasted-zucchini-and-cauliflower-soup-with-macadamia-nuts/