Vegan Cauliflower Soup

A healthy twist on a creamy, comforting cauliflower soup. This low-calorie, vegan recipe is super easy to whip up any day of the week. Sometimes I double the ingredients and freeze jars of it to have when I don’t have time to cook. It will make the perfect starter to your Thanksgiving dinner!

Vegan Cauliflower Soup

Serves 4

INGREDIENTS

• 2 tbsp extra-virgin olive oil
• 1 head cauliflower, cut into florets
• 1 red onion, cut in large piece
• 2 garlic cloves, minced
• 2 inch fresh ginger, grated
• 2 cups unsweetened almond milk
• 2 cups water or more, depending how think you like the soup
• sea salt and black pepper to taste

Toppings

• sliced almonds, roasted
• micro greens
• crushed red pepper

DIRECTIONS

• STEP 1. Preheat oven to 400 F or 200 C.
• STEP 2. Line a baking sheet with parchment paper and lightly grease with a teaspoon of olive oil. Spread the cauliflower and onion on top. Sprinkle with salt, pepper and drizzle with a teaspoon of olive oil. Roast for 25 minutes.
• STEP 3. Heat a table spoon of olive oil in a pot over medium heat and sauté the garlic and ginger. Add the roasted cauliflower, onion, almond milk and water. Bring to a simmer and cook for 5 minutes.. Puree the soup in a blender or food processor.
• STEP 4. Serve in a bowl and top with sliced almonds, micro greens and crushed red pepper.

Tools/Products Used In This Recipe: