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
