Any easy soup recipe for you guys . . . because apparently it’s never going to stop raining!

Ingredients

-1 head cauliflower, chopped into florets

-1 head garlic

-3 Tablespoons extra virgin olive oil, divided

-1 carrot, peeled & diced

-1 stalk celery, diced

-1 small yellow onion, diced

-1 teaspoon paprika

-4 C ups vegetable broth

-1 can coconut milk

-2 Tablespoons nutritional yeast

-Pink himalayan salt & black pepper

-Chopped parsley, for garnishing

Directions

-Preheat the oven to 400°F

-Cut the top off the head of garlic, revealing a small portion of each clove. Lightly drizzle with olive oil & wrap in aluminum foil

-Toss the cauliflower florets with 2 Tablespoons olive oil, salt, & pepper to taste. Spread the cauliflower in a single layer on a baking sheet

-Bake the cauliflower & garlic for 30 minutes

-Heat remaining olive oil in a large pot over medium – high heat. Add onion & cook until translucent

-Add carrots & celery. Cook for a few minutes. Add paprika & salt

-Add vegetable broth & bring to a boil

-Add roasted cauliflower & garlic to the pot (squeeze the garlic out of the cloves)

-Bring to a boil, reduce heat, & simmer for 10 – 15 minutes

-Remove from heat & puree until smooth using an immersion blender

-Add coconut milk & nutritional yeast. Bring to a boil, reduce heat, & simmer for 2 – 3 minutes

-Serve topped with any leftover roasted cauliflower florets & chopped parsley

XOXO