Cauliflower Soup

Appetizer, Lunch

Cauliflower Soup is quick and easy to make using cauliflower florets, coconut milk, vegan parmesan cheese, low sodium vegetable broth and served with crusty baguette bread.

 

Cauliflower Soup
Ingredients:
2 Tablespoons of avocado oil
1 Red onion, chopped
2 Cloves garlic, minced
1 1/2 Cups of yellow Russet potatoes, peeled and diced
1 Large head of Cauliflower, cut into florets
1 1/2 Teaspoons of Himalayan salt
1/2 Teaspoon of black pepper
4 Cups of vegetable broth
2-3 Teaspoons of white wine vinegar
1/2 Cup of vegan creamer, unsweetened vanilla flavor
Directions:
-Preheat large pot over medium heat and add in avocado oil.
-Then add the onion and garlic until translucent for 5-7 minutes. Sauté well.
-Add the cauliflower, potatoes, salt, pepper, vinegar and vegetable broth and bring to a boil. Reduce heat to simmer and cover to cook for about 30-35 minutes.
-The potatoes and cauliflower need to be fork tender then carefully ladle soup into a heat- safe blender. Add the vegan Parmesan cheese and creamer, then blend mixture until creamy. Pour back into pot and taste and adjust seasoning as desired -(optional).
-Serve topped with a drizzle of a olive oil, thinly sliced scallions or crusty bread. Enjoy!

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