Plant-Based Cauliflower Soup

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.

After your onions are fragrant and soft you can add your Garlic (2 cloves) and cook for another 5 minutes.

Add your Cauliflower (1 head) season with Salt (to taste) and cook for another 5 or so minutes. Stir often.

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.

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.

Transfer soup mixture to a high-speed blender and blend for around 1 minute or until perfectly silky smooth.

Serve immediately with Olive Oil (1 dash), Freshly Ground Black Pepper (to taste), and some Fresh Dill (to taste). Enjoy!