Roasted Cauliflower and Mushroom Soup (+ Curry Cashew Granola)

When you have left over veggies and veggie broth you are afraid might go bad, make soup! All you have to do is roast or sautee the veggies and then blend it up with some broth and any additional spices or add-ins you please. I happened to have rainbow chard and broth that were nearing the end of their shelf life, so I quickly went to the market and bought some cauliflower and cremini mushrooms (because everything tastes better with mushrooms). There’s no exact recipe to this, but I’ll try and ball park it. Along with all the veggies, I added tahini, lemon juice, salt and pepper. The tahini made it nice and creamy and gave it an earthy, nutty subtle flavor which compliments the mushrooms wonderfully. Then I topped it with a savory Curry Cashew Granola that I made last week.


After roasting the cauliflower and sauteeing the mushrooms and chard, I dumped everything into a blender with my veggie broth and add-ins to produce this beautiful puree.

Into the mason jar for storage!

I topped it with a tahini/lemon juice mixture and  savory Curry Cashew Granola (see recipe below). This soup is so smooth and creamy and the granola adds the perfect amount of texture and crunch. The warming spices of the granola work perfectly with this soup.  YUMMM.

1 small head of cauliflower, cut into florets
olive oil for roasting
1 cup cremini mushrooms, sliced
4 rainbow chard stalks, chopped
1 small onion, diced
2 cloves of garlic, minced
3 cups of vegetable broth (I have no idea, could have been more or less)
3 tbsp tahini
juice from 1/2 lemon
salt and pepper, to taste

1. Preheat oven to 450. Toss the cauliflower florets generously with olive oil, salt and pepper. Put in the oven for ~25 minutes, shaking them around half way.
2. While the cauliflower roasts, heat olive oil in a pan over medium heat. Add the onion and garlic and sautee until softened. Then add the mushrooms and chard. Cook until cooked through.
3. Once cauliflower is done and veggies are cooked through, put everything into a blender with the veggie broth and blend until smooth (adding more broth if the soup is thicker than you like). Then add in the tahini and lemon juice, salt and pepper to taste. Blend up again and your done!

What is this curry cashew granola, you might ask…

There has been this savory granola trend lately and I wanted to give it a try. I stumbled upon this curry cashew recipe and thought it would be great as a topping for my fall soups.

This was so easy to make, only using one bowl and simple ingredients. The spice mixture is amazing! A little sweetness from the dried cherries (or raisins) pairs perfectly with all the warm spices.

Curry Cashew Granola from Vegan Richa

2 tablespoons ground flaxseed mixed with 4 tablespoons  warmwater
1 cup rolled oats
3 tablespoons olive oil
1⁄3 cup golden raisins
1⁄3 cup finely shredded coconut
1⁄3 cup minced cashews nuts
1 teaspoon garam masala
1/2 teaspoon cumin
1/4 teaspoon granulated garlic
1/4 teaspoon chili powder
1/4 teaspoon ground coriander
1⁄8 teaspoon ground mustard
salt, to taste
(I used dried cherries instead of raisins and didn’t have shredded coconut or ground mustard, but it still turned out great!)

1. Preheat oven to 350. Mix all ingredients in a large bowl. Pour the mixture onto a baking sheet lined with parchment paper.
2. Bake in the oven for 20-25 minutes or until edges are brown and it’s no longer wet in the middle.
3. Remove from oven, let cool.


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