VEGAN CREAM OF CAULIFLOWER SOUP

Vegan Cream of Cauliflower Soup with pepitas
Vegan Cream of Cauliflower Soup with pepitas

I am crazy over this creamy cleansing soup recipe! During the fall/winter, I make my Vegan Cream of Cauliflower Soup at least once or twice a week. It's simple, clean and leaves me feeling warm and satiated. It uses few ingredients that blend well together and it hits the spot for even the non veggie lovers...I promise!  This recipe features rosemary, garlic, & some nutritional yeast, to give a cheesy savory flavor, as well as some coconut milk & almond butter, to give it the creamy, thick consistency. I love this soup for a meatless meal, as the almond butter and nutritional yeast provide a light amount of protein. However, it can be made as a side dish or appetizer as well.

If you haven't already incorporated nutritional yeast into your diet, I highly encourage it! I use it in many of my dishes and sprinkle it on all sorts of things (eggs, roasted veggies, salads, avocados, etc.).  It lends a nice nutty/cheesy flavor.  Nutritional yeast is a complete protein, packing 8 grams of protein per 1 tbsp. (1 serving), it is packed with B vitamins (which provide energy + enhance metabolism function), and if that wasn't enough to convince you to give it a try, it is a wonderful detoxifyer! I am all about incorporating every day detox. You can find nutritional yeast at any health food store. Don't be alarmed that it is a yeast, it is an inactive form.  Be sure not to get it confused with brewer's yeast, they look similar, but they are not the same.

VEGAN CREAM OF CAULIFLOWER SOUP

INGREDIENTS

(SERVES 2-3 AS A MAIN DISH OR 3-5 AS A SIDE DISH)

1 head of cauliflower cut into florets (stems can be included)

2 parsnips, roughly chopped  

1/2 medium yellow onion, roughly chopped

2 cloves garlic, minced  

2 tbsp. almond butter

2 cups of organic vegetable broth (option to sub chicken or bone broth)

1/2-3/4 cup full fat coconut milk 

3 tbsp. nutritional yeast

2 tbsp. fresh rosemary - chopped

mineral salt + pepper to taste

METHOD

Preheat oven to 375 degrees

Spread cauliflower, parsnips, garlic, rosemary, salt + pepper onto a baking sheet and drizzle with oil

Roast for 25-30 minutes

Meanwhile, heat broth + coconut milk together and lightly season with salt + pepper 

 When vegetables are cooked through, transfer broth, vegetables + all other remaining ingredients to a high speed blender or food processor and blend until smooth

Garnish with more nutritional yeast & raw or toasted pumpkin seeds (optional)