Creamy Vegan Cauliflower Soup with Garlic + Rosemary
This savory, creamy vegan cauliflower soup is the perfect healthy lunch or dinner for a cold winter's day.
Servings: 2
Cost: $15
Equipment
- Large stock pot
- Immersion blender
Ingredients
- 6 cups water
- 1 large head of cauliflower cut into florets
- 1 onion chopped
- 4 large cloves of garlic minced
- 1 tablespoon fresh rosemary OR dried rosemary, minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ bunch fresh parsley
- 1 tablespoon extra virgin olive oil
Instructions
- Add water and cauliflower florets to a large soup pot. Add onion, garlic, rosemary, sea salt, and black pepper. Simmer on medium/high heat for about 15 minutes. The cauliflower should be soft. Carefully blend the hot mixture in batches using a blender or an immersion blender. Taste for salt. Top with fresh parsley and olive oil before serving.
Notes
For an even richer flavor, substitute vegetable broth (or chicken if you're not vegetarian) for all or some of the water. A splash of coconut milk or heavy cream at the end would make it even more decadent.