Updated: Feb 9
This vegan creamy cauliflower soup can be made any day of the week, is really easy to put together, and is super filling. It is actually a really beautiful winter dish, which I decided to garnish with some roasted pumpkin seeds and a homemade chive oil for crunch and an elevated flavor. Recently, I've really been enjoying hearty and healthy recipes as it's been hard to stay healthy and consistent in the middle of the pandemic, but this one really does the trick! There are very few ingredients required and all you need is a regular blender or immersion blender to bring this all together.
The first step is to roast the cauliflower. To make this dish for 6 people and leave a few leftovers, I decided to use 2 heads of cauliflower. I recommend doing this in any case because you can have this throughout the week when you're in need for a healthy and filling lunch in between those meetings and calls!
In a pot, add olive oil and garlic, and then add the onions in and cook them down for a few minutes.
After the onions have softened, add the browned/roasted cauliflower in and either use an immersion blender or a regular blender (carefully) to liquify the soup! It's so easy so far, isn't it?
Once everything has blended together, add a blended combination of oat milk and almonds for that extra creamy flavor and mix everything until they are combined. I decided to use oat milk because it has a thicker texture than most plant-based milks and because it has some carbs in it, is all the more filling.
Add some salt and that is all there is to the soup! I went very minimalistic on the flavoring as I decided to garnish with my homemade chili oil and some chive oil. If there are any flavorings you want to add in, this would be a great time to do it! Serve on its own or with some rustic, toasted bread and enjoy!