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.
- 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
- 1/2 bunch fresh parsley
- 1 tablespoon extra virgin olive oil
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.