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Before you jump to Roasted cauliflower & garlic creamy soup (vegan) recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Reasons Why Eating Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to roasted cauliflower & garlic creamy soup (vegan) recipe. To make roasted cauliflower & garlic creamy soup (vegan) you need 7 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Roasted cauliflower & garlic creamy soup (vegan):
- Take cauliflower head
- Provide medium potatos
- Provide large garlic clove
- Provide tahini
- Prepare vegetable broth
- You need unsweetened almond milk
- Provide fresh ground black pepper
Steps to make Roasted cauliflower & garlic creamy soup (vegan):
- Preheat the oven at 375°.
- Peel and dice the potatos. Cook in microwave in little bit of water till tender. Drain water, put aside and let cool down.
- Wash and cut the cauliflower in small florets. Put in large bowl.
- Mince the garlic and add to the bowl with the cauliflower florets and 2 tablespoon of tahini. Mix till all the florets are well covered in tahini.
- Lay on baking sheet covered with parchemin paper, sprinkle with fresh ground black pepper and roast in oven for about 20 minutes or till cauliflower is tender, making sure it gets golden brown but not burned.
- Once this is done, transfert in food processor with the cooked potatos and the vegetable broth. Pulse till smooth.
- Add almond milk little at a time in food processor while its working, till you get consistency desired. You might need more or less than 1/2 cup mentionned above.
- Reheat in pot on stove top or in microwave, as you wish.
- Serve hot with pita bread, babaganouj or hummus.
- Enjoy!
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