As mentioned before, soups are great, especially if you have leftovers or if you are a bit trepid in the kitchen. I find it best to lightly season at first and build off of that base. Or, if you are cooking for guests, it is always best to not over do it with the spices/seasonings...you never know how much salt or heat someone prefers. But at the same time, do not under season! I am not sure how you feel about this, but bland food is meant for infants. Who wants baby food?
Creamy Vegan Roasted Cauliflower Soup
Any who, enough ranting....let's get into this recipe. Want to make a meal out of this? Serve with crusty bread and a beautiful and light frisee salad. Now we are talking!
Quick note; if you do not have time to roast the cauliflower, opt to steam it instead. This will shave off about 40 minutes of the total time to make the soup!
Ingredients: (yields 3-4 servings)
1 head cauliflower cut into florets
1 tbsp evoo
s+p
2 tsp oregano
1 tbsp evoo
1 yellow onion chopped
2 garlic cloves minced
1 non-beef bouillon cube dissolved in 2 c water
2 c unsweetened almond milk
1/4 c nutritional yeast
1 tbsp miso paste
2 tsp cayanne pepper
s+p
Directions:
Preheat oven 400. Toss cauliflower florets with evoo, s+p and oregano. Bake in oven for about 40-50 minutes, stirring every 15 minutes.
In meantime, in a large pot, saute onions and garlic in evoo until translucent. Add in water, bouillon cube and almond milk and turn to high until boils, then reduce. Add in nutritional yeast and miso paste. Stir until disolves. Turn off heat until cauliflower is done roasting. Transfer your liquid soup base and roasted cauliflower to food processor and blend until smooth.
Return to pot and place heat on low. Season to taste with s+p and paprika. Serve with some crusty artisan bread.
If so desired, drizzle some herbed oil on top of soup for some vibrant color!
Great recipe! Looks yummy. Looking forward to more vegan recipes :)
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