1 medium head cauliflower, chopped into florets
1 head of garlic
3 tbsp. olive oil, divided
2 carrots, peeled and diced
1 onion, diced
2 ribs celery, diced
2 tsp. smoked paprika
1/2 to 1 tsp. cayenne, to taste
4 c. vegetable broth
1 can coconut milk
2 tbsp. nutritional yeast
8 oz. silken tofu (optional)
chopped parsley, for garnish
Instructions
Preheat oven to 400 degrees. Cut off the top of the head of the garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil. Toss the cauliflower in olive oil, salt and pepper. Spread cauliflower in a single layer on a baking sheet. Bake the cauliflower and garlic for 30 minutes.
Heat olive oil in a large pot over medium-high heat. Add onions and cook until translucent. Add carrots and celery. Cook for a few minutes. Add paprika, cayenne and salt.
Add vegetable broth and bring to a boil. Add roasted cauliflower and garlic (squeeze the paste out of the bulb. Bring to another boil and cook for 10 to 15 minutes. Add coconut milk and nutritional yeast, silken tofu, if using. Stir and simmer over low heat until well combined.
Remove from heat and puree in Vitamix or with immersion blender until smooth. Serve with chopped parsley.
Serves 4.
NOTE: This soup really results in a cheesy almost rarebit-like flavor. If you thickened a bit by reducing liquid, this could be a delightful vegan cheese sauce for macaroni and cheese!
chopped parsley, for garnish
Instructions
Preheat oven to 400 degrees. Cut off the top of the head of the garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil. Toss the cauliflower in olive oil, salt and pepper. Spread cauliflower in a single layer on a baking sheet. Bake the cauliflower and garlic for 30 minutes.
Heat olive oil in a large pot over medium-high heat. Add onions and cook until translucent. Add carrots and celery. Cook for a few minutes. Add paprika, cayenne and salt.
Add vegetable broth and bring to a boil. Add roasted cauliflower and garlic (squeeze the paste out of the bulb. Bring to another boil and cook for 10 to 15 minutes. Add coconut milk and nutritional yeast, silken tofu, if using. Stir and simmer over low heat until well combined.
Remove from heat and puree in Vitamix or with immersion blender until smooth. Serve with chopped parsley.
Serves 4.
NOTE: This soup really results in a cheesy almost rarebit-like flavor. If you thickened a bit by reducing liquid, this could be a delightful vegan cheese sauce for macaroni and cheese!
1 serving = 365 calories
Let's try adding some silken tofu next time for more protein.
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