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4 from 15 votes

Roasted Cauliflower and Lentil Soup

This healthy vegan Roasted Cauliflower and Lentil Soup recipe is delicious & comforting without all the calories! 
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 4
Author: Karissa


  • 1 large head of cauliflower
  • a little salt and pepper
  • 1 cup almond milk (or any non-dairy milk)
  • 5 cups vegetable stock
  • 1-2 tbsp nutritional yeast (optional - if you don't like it, leave it out)
  • 2 tsp soy sauce
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried parsley
  • 1/4 tsp paprika
  • 1/8-1/4 tsp dried thyme
  • 1 cup cooked lentils
  • 1 cup sliced carrots sautéed
  • 2 cups fresh baby spinach


  • Cut up one large head of cauliflower into florets. Discard the stalk and leaves. Place on a parchment-lined baking sheet and sprinkle with a little salt and pepper. Roast at 400 degrees fahrenheit for 30 minutes, turning halfway.
  • Saute the carrots and cook the lentils while the cauliflower is roasting. Set both aside.
  • To a large pot, add: roasted cauliflower, almond milk, vegetable stock, nutritional yeast, soy sauce, garlic powder, onion powder, parsley, paprika, and thyme. 
  • Warm up the soup a little on medium heat - you don't have to bring it to a simmer, but you want it warm to help it blend up better.
  • Blend 2 cups of the soup until creamy. Transfer back to pot. (Or use an immersion blender.)
  • Add in carrots and lentils. Bring to a simmer over medium heat.
  • Stir in the spinach and simmer for another minute, or until the spinach is wilted. Serve.