In keeping with my warm and cozy theme, I thought I’d share a super simple but delicious soup recipe! It’s so creamy and flavourful, you’d swear it has dairy in it!
- 1 whole head of Cauliflower
- 1 tsp garlic powder
- 1 tsp onion powder
- 1-2 tbsp olive oil
- salt and pepper to taste
- 1 cup almond milk
- 2 cups stock of your choice
- 1 tbsp miso paste
- 2 tbsp nutritional yeast
- juice from 1/2 lemon
- 1-2 shakes of liquid smoke
- optional: vegan cheese of your choice, I used about 1/4 cup of Miyoko’s Aged Farmhouse wheel
Preheat your oven to 450F.
Roughly chop your cauliflower into even pieces. Toss in olive oil, garlics powder, onion powder and salt & pepper. Roast on a parchment lined baking tray for about 30 minutes, flipping halfway.
Warm the stock, almond milk, miso paste, lemon juice and liquid smoke in a large sauce pan over medium heat. When your cauliflower is done, add it to the saucepan. Simmer for about 15 minutes, then add the cheese if you’re using it. Carefully blend the entire mixture with an immersion blender until smooth. If it’s too thick, feel free to add more almond milk. You could also put it in a regular blender, but you may need to let it cool and do it in batches, be careful.
Serve with salt & pepper, a drizzle of olive oil and if you’ve got it, some vegan parmesan on top! Enjoy being warm and cozy with this delicious soup.
If you try this or any other recipes, please share on Instagram with the hashtag #vegcouver so I can see! And don’t forget to follow me so you can see more of what I’m eating and cooking 🙂