Roasted Creamy Cauliflower Soup

1 head cauliflower, broken into florets

1 potato, peeled and chopped

Olive oil

Thyme

Cayenne pepper

Place on baking sheet, drizzle with olive oil. Sprinkle with thyme and cayenne pepper. Roast at 425° for 20-25 minutes. 

1 can gluten-free cream of mushroom soup

1/2 cup cooked quinoa

1 cup macadamia nuts, soaked

2 cups broth

2 Tablespoons parsley

1 can chickpeas, drained

Add all ingredients to blender, including cauliflower and potatoes, puree.  Pour back into stockpot. Season with cumin, salt, pepper, parsley, and 2 Tablespoons nutritional yeast. Add coconut milk to desired thickness.


Leave a comment