Going all in on the greens and veggies, this vegan edamame cauliflower soup is incredibly filling. And you can freeze the leftovers to save!
- 1 large head green cauliflower (about 2 pounds), trimmed and broken into florets
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 small white onion, roughly chopped
- 1 garlic clove, minced
- 12 ounces frozen shelled edamame
- 4 cups water
- 1 tablespoon minced chives
- Preheat the oven to 375 degrees F.
- Toss the cauliflower with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast the cauliflower until it is tender and the florets are starting to brown at the edges, about 25 to 30 minutes.
- Heat the remaining olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the garlic and remaining salt and pepper and continue cooking for an additional 3 minutes.
- Add the edamame (reserve 1/4 cup edamame for garnish), water and cauliflower (reserve 1/2 cup cauliflower for garnish). Simmer the soup for 10 minutes.
- Carefully transfer the soup in batches to a blender to puree. Return the soup to the saucepan to reheat before serving.
- Divide into bowls and top with cauliflower, edamame and fresh chives.