Roasted cauliflower and garlic vegan soup

So today I came back from the bakery and decided to finally update the blog with some of the recipes people asked for on IG. Sorry it took me so long, but I have been crazy busy trying to optimize house / work organisation lately.

Anyway, better now than never, especially as I am posting this delicious creamy roasted cauliflower soup now. It's so easy and so delicious. You can trust me on that, your kids will love cauliflower with this soup, and you too !!

Recipe just below if you want to try, and please let me know your thoughts.

Enjoy !

INGREDIENTS (serves 4)

1. 2 large heads cauliflower washed and cut in regular sized florets

2. 2 garlic heads (or 1 if you like it less garlicky)

3. 1 large white onion, diced

4. 3 tbsp olive oil

5. 4 cups vegetable broth

6. 2 cups unsweetened plant milk (I used almond)

7. A handful fresh thyme sprigs

8. 1 tbsp fresh shredded rosemary

9. 1 tbsp nutritional yeast flakes

10. 1 tbsp apple cider vinegar

11. Freshly ground black pepper, to taste

DIRECTIONS

1. Preheat the oven to 180°C fan forced

2. Cut the tops of the garlic heads, coat them with olive oil.

3. Drizzle the cauliflower florets with olive oil and a little salt.

4. Put garlic and cauliflower on a baking sheet on a tray to roast for 35/40 min (cauliflower should turn golden and garlic will be tender).

5. Medium heat a pot, add the olive oil, then the onions, and cook until translucent (7/10 min). Then add the thyme sprigs and rosemary and cook for another 2 min.

6. Add the roasted cauliflower, garlic (removed from the garlic head), stock and rosemary.

7. Bring to a boil, reduce and let simmer for 20 min.

8. Then use your high speed blender or hand mixer to purée the pot content.

9. Add the plant milk, vinegar, nutritional flakes (add more for a cheesier flavor), salt and cracked pepper and blend until creamy. Add more water to adjust the consistency to your taste.

10. Season with salt and pepper.

11. Transfer to bowls, drizzle with olive oil, fresh herbs and some veggie crispy bites (I used oven roasted purple carrots) or nuts / seeds. Enjoy !

12. If you have left over you can keep in the fridge for 2 days or freeze for 1 month