Tuesday, September 29, 2015
Creamy Cauliflower Soup
This one is easy!
1 large head of cauliflower, in pieces and roasted in a bit of olive oil until softened.
Add to a soup pot with 32 ounces veggie(or beef or chicken) broth and spices to suit you. I used cumin, curry powder, garlic and onion powder, and a bit of smoked paprika. Cook, covered, until the cauliflower is very tender, maybe 15-20 minutes. Uncover and let cool for a bit. Blend with an immersion blender or in a regular blender til smooth. Add 2 cups flax milk(or whatever kind you like) and a spoonful of cream cheese and/or greek yogurt, some salt and pepper and reheat on low until hot. Serve!