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Roasted Cauliflower Soup

This Esalen favorite offers a light but deeply flavorful take on soup that's both vegan and gluten free. All you’ll need is a blender and a large stock pot to make this wonderful offering.


2 tablespoons olive oil, plus more for cauliflower
1 large head cauliflower, broken into florets
2 cups celery, small dice
2 cups yellow onion, small dice
2 cups mushrooms -- cremini or oyster -- small dice
1/2 cup garlic, fresh, minced
1 cup tomato, puree or paste
16 oz jar fire-roasted red pepper, drained
1/2 cup white wine  
1 tablespoon black pepper, ground
2 teaspoons cumin, ground
2 teaspoons coriander seed, ground
2 teaspoons thyme, fresh
2 teaspoons oregano, fresh
2 teaspoons Old Bay seasoning (optional)
3 bay leaves
1 quart diced tomato, canned, drained
1 quart fresh vegetable stock
Salt, season to taste, roughly one tablespoon
*Baking Soda (if needed)


  1. Rub cauliflower in olive oil. Roast at 350 degrees for 20 minutes or until tender and edges start to brown.
  2. In stock pot, saute celery, onion, and mushroom on medium heat until tender.
  3. In blender, puree tomato paste, roasted red peppers, wine, all herbs and spices EXCEPT for the bay leaves.
  4. Add sauce from blender to stock pot. Simmer on medium low for 10 minutes, stirring frequently to avoid scorching.
  5. Add cauliflower, diced tomatoes, vegetable stock, and bay leaves.
  6. Bring to simmer. Season with salt.
  7. *Note: If soup tastes too acidic (sour), trying stirring in baking soda, 1/2 teaspoon at a time, until reaching desired acidity level.


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