Laura's Vegan Table


  • 3 10 ounce packages of frozen cauliflower florets (or you can use a head of fresh cauliflower and cut into smaller pieces)
  • 1 large bulb of garlic
  • cracked black pepper and salt for seasoning
  • 1/2 cup raw cashews
  • 1 15 ounce can cannellini beans (or other white beans) rinsed and drained
  • 4 cups vegetable broth
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt

It’s almost Halloween and that means chilly nights. Keep the vampires away with this wickedly garlicky soup! It’s creamy and healthy, with no added oil, and just a few ingredients. Beans blended into this soup add extra protein and fiber. Cozy up with a big bowl of this and your favorite scary movie. Of course you can make a bigger batch and freeze some for the colder fall nights too. Enjoy!


Preheat your oven to 400F. Loosely wrap the bulb of garlic in some tin foil and put on middle rack of the oven. Place the cauliflower florets on a single layer on a parchment lined cookie sheet. Sprinkle with the garlic powder, cracked black pepper and a little salt. Place in the oven for about 30 minutes. While the garlic and cauliflower are roasting, pour boiling water over the cashews and let them soak for about 15 minutes. Get your broth ready and add to a blender with the beans. Drain the cashews and add them to the blender. After the garlic and cauliflower are done roasting (the cauliflower should be slightly browned and the garlic should be soft), remove from oven and let cool a few minutes. Remove or squeeze the garlic from the skins and add the garlic to the blender. Add the cauliflower and the salt and blend everything until smooth. Taste to see if it needs more salt, pepper or garlic powder. Garnish with parsley or arugula, and serve warm with bread or crackers.