4cupsroasted cauliflowersee link for detailed recipe instructions and video
Soup Ingredients
2tablespoonsvegan butter
1/4 cupshallotsdiced
3garlic clovesminced or pressed
1/2 teaspoonfresh ginger grated
1/2cup white wine(optional)
4cupsvegan broth
1bay leaf
2tablespoonsfresh lemon juice
1/2 cup plant-based milk
1/4 teaspoonpaprika
salt and pepper to taste
Garnish
fresh herbsoptions are parsley, dill, cilantro, rosemary
reserved cauliflower florets
cayenne pepper or paprika
Instructions
Roasted Cauliflower
Preheat oven to 425° degree oven
Cut cauliflower, wash and dry well. Drizzle with olive oil coating well. Arrange in a single layer on a parchment-covered baking sheet. Sprinkle with salt and pepper. Bake for 25-30 minutes until lightly browned on the edges.
Soup Instructions
Using a dutch oven or large saucepan melt vegan butter over medium heat. Add shallots and cook until translucent for 5-8 minutes. Add in garlic to shallots for an additional minute. Stir in wine, turn up the heat to a low boil and reduce liquid by half.
Add broth, roasted cauliflower, and bay leaf to cooked shallots. Increase heat to medium-high bring to a boil, reduce heat and simmer for 20 to 30 minutes. Stir occasionally.
Once the soup is cooked remove bay leaf. Carefully blend using an emersion blender. While blending add in lemon juice and plant-based milk until desired consistency is reached (may need more or less milk depending upon thickness). Salt and pepper to taste. Sprinkle in herbs for added flavor.
Serve in individual bowls. Garnish with a roasted cauliflower floret, fresh herbs, and cayenne pepper or paprika. Enjoy!
Notes
Blender option: Carefully pour cooled soup, in small batches, to the blender blend until smooth. Once all the soup is blended re-heat and follow final direction