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Creamy cauliflower soup

Cauliflower Cream Lowers Stress Calories

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 large heads cauliflower cut into florets (about 8 cups)
  • 3 tablespoons olive oil divided
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 large onion diced
  • 3 cloves garlic minced
  • 5 cups low-sodium vegetable broth
  • 1/2 cup unsweetened almond milk or milk of choice
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • 2 tablespoons nutritional yeast optional, for extra flavor
  • Fresh chives or parsley for garnish

Method
 

  1. Heat oven to 425°F; toss cauliflower with 2 tablespoons oil, garlic powder, salt, and pepper on large sheet.
  2. Roast 25-30 minutes, stirring halfway, until golden and tender.
  3. Meanwhile, heat remaining tablespoon oil in large pot over medium; cook onion about 5 minutes until softened.
  4. Cook garlic another minute until fragrant; add thyme.
  5. Add roasted cauliflower and broth; simmer 10 minutes.
  6. Immersion-blend completely smooth and creamy, or carefully transfer to regular blender in batches.
  7. Add almond milk, nutmeg, and optional nutritional yeast. Adjust salt and pepper; garnish with herbs and serve warm.