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.
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
2-3 Teaspoons of white wine vinegar
1/2 Cup of vegan creamer, unsweetened vanilla flavor
-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!