Roasted cauliflower & garlic creamy soup (vegan)

Name: Roasted cauliflower & garlic creamy soup (vegan)
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 cauliflower head; 2 medium potatos; 1 large garlic clove; 2 tablespoon tahini; 1 liter vegetable broth; 1/2 cup unsweetened almond milk; to taste fresh ground black pepper

mfno @mfno

Qc, Canada

Soooooo simple and VERY tasty 😄

mfno @mfno

Qc, Canada

Soooooo simple and VERY tasty 😄

Saved

Ingredients

40 minutes

6 servings

1cauliflower head
2medium potatos
1large garlic clove
2 tablespoontahini
1 litervegetable broth
1/2 cupunsweetened almond milk
to tastefresh ground black pepper

Saved

Steps

40 minutes

1

Preheat the oven at 375°.
2

Peel and dice the potatos. Cook in microwave in little bit of water till tender. Drain water, put aside and let cool down.
3

Wash and cut the cauliflower in small florets. Put in large bowl.
4

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.
5

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.
6

Once this is done, transfert in food processor with the cooked potatos and the vegetable broth. Pulse till smooth.
7

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.
8

Reheat in pot on stove top or in microwave, as you wish.
9

Serve hot with pita bread, babaganouj or hummus.
10

Enjoy!