Plant-Based Cauliflower Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 Tbsp

Olive Oil

1 1/2 cups

Finely Chopped Sweet Onions

2 cloves

Large Garlic , finely chopped

1 head

Cauliflower

cut into florets

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

I used Bob's Red Mill

1 dash

Olive Oil

to taste

Freshly Ground Black Pepper

to taste

Fresh Dill

Cooking Instructions

HIDE IMAGES

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 6

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

Step 7

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