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Roasted Cauliflower Soup topped with Chestnut Mushrooms



Serves 2

  • 1 medium cauliflower (diced into small florets) 

  • 1 large onion (diced) 

  • 3 garlic cloves (crushed)

  • 1 tsp miso paste 

  • 1 tsp dried rosemary 

  • 3 tbsp nutritional yeast 

  • 1.5 cups vegan cream 

  • 2 cups low salt vegetable stock

  • 5 chestnut mushrooms (sliced)

  • Dash of soy sauce

  • Good quality olive oil 

  • Salt and pepper (to taste) 


  1. Preheat the oven to 200 degrees (fan) 

  2. Dice the cauliflower into small florets, reserving the green part. Dice the greens into small pieces. 

  3. In a large baking dish add the florets, flour, 1 tbsp nutritional yeast, salt, pepper, and 1/2 cup vegan cream. Mix well and roast in the oven for 30 minutes. 

  4. 10 minutes before the cauliflower is ready, add a dash of olive oil to a large sauce pan. When the oil is hot add the onion and garlic. Sauté for 5 minutes. Season with black pepper. 

  5. Next add the miso and rosemary, followed by the roasted cauliflower. Scrape all of the flour from the baking tray. 

  6. Add the stock, nutritional yeast and cream. Pop on the lid and leave to simmer for 10 minutes. 

  7. Add a dash of olive oil to a small frying pan, add the sliced mushrooms, sliced green leaves of the cauliflower and soy sauce. Pan fry for 5 minutes on a high heat until smokey. 

  8. Before serving blitz down the soup using a handheld soup blender. Taste, and season with salt and pepper if needed. If the sauce is a little thick add a little water.

  9. Serve the soup, with the mushrooms and greens on top. Drizzle over a little olive oil (optional). 

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