Ingredients Servings: 4
- 1 medium head of Cauliflower, chopped
- 4 tbsp olive oil
- 3 cloves of garlic, minced
- 1 yellow onion, chopped
- 4 cups of vegetable broth
- 3/4 cup heavy cream (i used soy cream)
- 2 tbsp nutritional yeast
- 1 tbsp herb de Provence or an Italian herb mix
- 1 tsp garlic powder
- 1 tsp salt
- freshly ground black pepper to taste
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Topping Options
- fresh rosemary
- fresh ground pepper
- vegan cheese
- garlic herb croutons
Instructions
Preheat over to 400f
Toss the cauliflower with 2 tbsp of the olive oil and place on a baking trey. Sprinkle with salt, pepper, garlic powder and herb de Provence. Place in the oven and roast for about 25 minutes tossing once or twice or until the cauliflower becomes a little crisp on the edges.
Once the cauliflower is cooked take out of the oven and set aside.
In a medium size pot, heat the rest of the olive oil, once warm add the garlic and onions, sprinkle with some herb de Provence and sauté for 3-5 minutes or until the onions become translucent.
Add the vegetable broth and bring to a slight boil, then add the roasted cauliflower and cook for another 10 minutes on medium high heat to soften the cauliflower.
With an immersion blender, blend the soup. While its still a little chunky, add the heavy cream and nutritional yeast and continue to blend on high until the soup becomes creamy. If the soup is a little thick you can add some more cream or vegetable broth (i usually add more cream). Taste the soup adjusting any seasonings to your preferred taste. Once the soup is silky smooth, serve right away. Enjoy!
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