Ingredients:
- 1 large head cauliflower, chopped into florets
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons nutritional yeast
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for roasting
- Fresh chives or parsley, chopped (for garnish)
Instructions:
- Roast the Cauliflower:
- Preheat the oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes or until golden brown, turning halfway through.
- Sauté Aromatics:
- In a large pot, sauté chopped onion, minced garlic, diced carrot, and celery until softened. The aroma of cooking vegetables will fill the kitchen.
- Blend the Base:
- Add the roasted cauliflower to the pot, followed by vegetable broth, almond milk, nutritional yeast, turmeric, and smoked paprika. Blend the mixture until smooth using an immersion blender or by transferring to a regular blender.
- Simmer to Perfection:
- Return the blended soup to the pot. Simmer over medium heat until heated through. Season with salt and pepper to taste. Adjust consistency with more vegetable broth if desired.
- Garnish and Serve:
- Ladle the Vegan Cauliflower Soup into bowls. Garnish with chopped fresh chives or parsley for a burst of freshness.
- Enjoy the Comfort:
- As you sip each spoonful, revel in the velvety texture and the harmonious blend of flavors. This Vegan Cauliflower Soup is a testament to the beauty of plant-based simplicity.
Nutritional Content (Per Serving, assuming 4 servings):
- Calories: 150-180 kcal
- Protein: 5-7g
- Fat: 7-9g
- Saturated Fat: 1g
- Carbohydrates: 20-25g
- Dietary Fiber: 6-8g
- Sugars: 6-8g
