Roasted Cauliflower Soup with Garlic (GF, Vegan + Giveaway

• Vegan
• Gluten free

• Produce

  • 1 Carrot
  • 1 head Cauliflower
  • 1 stalk Celery
  • 1 head Garlic
  • 1 handful Parsley
  • 1 Yellow onion, small

• Canned Goods

  • 1 can Coconut milk
  • 4 cups Vegetable broth

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 1 tsp Paprika, smoked
  • 1 tsp Paprika, hot smoked

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

Found on avocadopesto.com

Description

Ingredients

• 1 head cauliflower, chopped into florets
• 1 head garlic
• 3 tablespoons extra virgin olive oil, divided
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1 small yellow onion, diced
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon hot smoked paprika (optional)
• 4 cups vegetable broth
• 1 can coconut milk
• 2 tablespoons nutritional yeast
• For garnish:
• handful chopped parsley

Directions

• Preheat oven to 400 degrees F.
• Cut the top off the head of garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil.
• Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.
• Bake the cauliflower and garlic for 30 minutes.
• Heat remaining olive oil in a large pot over medium-high heat. Add onions. Cook until translucent (a few minutes).
• Add carrots and celery. Cook for a few minutes. Add paprika and salt.
• Add vegetable broth, and bring to a boil.
• Add roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves)
• Bring to a boil, reduce heat and simmer for 10-15 minutes.
• Remove from heat and puree until smooth with an immersion blender.
• Add coconut milk and nutritional yeast. Bring to a boil, reduce heat and simmer for 2-3 minutes.
• Serve topped with any leftover roasted cauliflower florets and chopped parsley.