This perfect plant-based soup is perfectly comforting and great for fall or winter. Made with cauliflower and loaded with health benefits.
Total Time
45min
3.0
1 Rating
Author: Food by Maria
Servings:
4
Ingredients
•
2
Tbsp
Olive Oil
•
1 1/2
cups
Finely Chopped
Sweet Onions
•
2
cloves
Large
Garlic
, finely chopped
•
1
head
Cauliflower
•
to taste
Salt
•
1
can
(400 mL)
Coconut Milk
•
1 2/3
cups
Filtered Water
•
1
tsp
Vegetable Broth Paste
•
2
Tbsp
Nutritional Yeast
•
1
Tbsp
Arrowroot Starch
•
1
dash
Olive Oil
•
to taste
Freshly Ground Black Pepper
•
to taste
Fresh Dill
Cooking Instructions
1.
Into a large pot add your Olive Oil (2 Tbsp) and heat on medium for 20 seconds before adding your Sweet Onions (1 1/2 cups) and cooking till translucent and caramelized. This may take 10-20 minutes. Stir often to avoid burning.
2.
After your onions are fragrant and soft you can add your Garlic (2 cloves) and cook for another 5 minutes.
3.
Add your Cauliflower (1 head) season with Salt (to taste) and cook for another 5 or so minutes. Stir often.
4.
Increase your heat to high, add your Coconut Milk (1 can), Filtered Water (1 2/3 cups), Vegetable Broth Paste (1 tsp), and Nutritional Yeast (2 Tbsp) to the pot and bring it to a boil with the lid on. Once boiling, reduce the heat to low and simmer till your cauliflower is nice and soft.
5.
Into a small cup add your Arrowroot Starch (1 Tbsp) and around 1/4 cup of water. Stir till well combined and slowly add to the soup mixture, stir well to avoid any lumps.
6.
Transfer soup mixture to a high-speed blender and blend for around 1 minute or until perfectly silky smooth.
7.
Serve immediately with Olive Oil (1 dash), Freshly Ground Black Pepper (to taste), and some Fresh Dill (to taste). Enjoy!
Author's Notes
Lasts in a tight sealed container, in the fridge for up to 3-4 days.
Nutrition Per Serving
CALORIES
328
FAT
28.9 g
PROTEIN
6.1 g
CARBS
16.9 g
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