Plant-Based Cauliflower Soup
Ingredients
The soup base
-
2
tbsp
olive oil
-
1½
cups
sweet white onion, finely chopped
-
2
large cloves
garlic, finely chopped
-
1
head
cauliflower, cut into florets
-
1
400 mL can
coconut milk
-
1
400 mL can
filtered water
-
1
tsp
vegetable stock paste
-
2
tbsp
nutritional yeast
-
1
tbsp
arrowroot powder
-
to taste
seasoning
Garnishes
-
dash
of
olive oil
-
to taste
fresh cracked pepper
-
to taste
fresh dill
Instructions
- Heat olive oil in a large pot over medium heat for 20 seconds.
- Add the chopped onion and cook until translucent and caramelized, stirring often for about 10 minutes.
- Add the garlic and cook for an additional 5 minutes.
- Incorporate the cauliflower, season to taste, and cook for another 5 minutes, stirring frequently.
- Increase the heat to high, then add the coconut milk, filtered water, stock paste, and nutritional yeast, bringing it to a boil with the lid on.
- Once boiling, reduce the heat to low and simmer until the cauliflower is soft.
- In a small cup, mix the arrowroot powder with about ¼ cup of water until well combined, then slowly add to the soup while stirring to avoid lumps.
- Transfer the soup mixture to a high-speed blender and blend until silky smooth.
- Serve immediately with a drizzle of olive oil, fresh cracked pepper, a dash of lemon, and dill.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
You might also like