Roasted Cauliflower Soup
Serves 425 mins prep70 mins cook
Kicking off Vegan-uary with this Roasted Cauliflower Soup combines roasted cauliflower, onion, celery and garlic with avocado, oat milk, and cumin for the perfect light and nourishing plant-based winter soup!
0 servings
What you need
Instructions
Preheat the oven to 450 degrees F. Chop the cauliflower, celery, and onion in large chunks and place them on a baking sheet. Peel the cloves of garlic and place them on the baking sheet. Drizzle the veggies with the oil and roast in the oven for 25 minutes. Meanwhile, add the vegetable broth, oat milk, avocado, cumin, nutritional yeast, and garlic powder to a blender/food processor. When the veggies are done, add them to the blender and blend until you achieve the desired consistency. Blend longer if you want a smooth soup and less time if you like a chunkier soup. If you need to warm it up more, you can microwave it for a minute or heat it in a saucepan via stovetop. Garnish with fresh microgreens, toasted nuts and seeds, chopped dates and then sprinkle with everything bagel seasoning or more salt and pepper.View original recipe