Skip to main content

Roasted Broccoli + Cauliflower Soup

Soup season is upon us. I've been eating soup and salad for nearly every meal for at least week already and its barely fall here in Boise. I was pretty happy with the way this soup turned out. I wanted to use up a bunch of the veggies I had, and a big batch of soup is always a good way to clean out the fridge. It's creamy and delicious. And feeds your favorite new neighbors very well. I'm pretty sure we all had seconds (or even thirds). There were no leftovers, and that's a fact.

olive oil
1 lb cauliflower, in florets
1 lb broccoli, in florets
1 lb mushrooms, sliced
1 lb carrots, coined
1 onion, roughly chopped
4-5 garlic cloves, minced
1 c cashews
2-4 c vegetable broth
  1. Preheat the oven to 425.
  2. Toss the broccoli and cauliflower in oil and in to the oven. Roast until browning
  3. In a big soup pot, fry up the onions and garlic until softened; add in the mushrooms.
  4. Using a blender, whip up some "cashew milk" by combining the cashews and at least 2 cups of veg broth, or water. 
  5. Combine everything together in your big soup pot and let simmer for about 20-30 minutes to get the flavors right. Add veggie broth to get the soup to the consistency you love. 


  1. Looks delicious! Can't wait to try it! My favourite soup recipe is roasted cauliflower and this one looks pretty similar but with more flavours and textures. YUM!


Post a Comment

positive feedback. negative feedback.
comments. questions.
pats on the back. atta girls.
all welcomed and appreciated.

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.

The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…