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Roasted cauliflower & garlic creamy soup (vegan)
Roasted cauliflower & garlic creamy soup (vegan)

Before you jump to Roasted cauliflower & garlic creamy soup (vegan) recipe, you may want to read this short interesting healthy tips about Energy Raising Snacks.

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If you are looking for a fast snack, you can’t go wrong with a whole grain one. Starting your working day with a piece of whole grain toasted bread can give you that extra boost you need to get going. Eating on the run can easily be healthier with wholesome chips and crackers. Make the modification from refined products such as white bread to the healthier whole grain options.

There are lots of healthy treats you can choose that do not involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to roasted cauliflower & garlic creamy soup (vegan) recipe. You can have roasted cauliflower & garlic creamy soup (vegan) using 7 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make Roasted cauliflower & garlic creamy soup (vegan):
  1. Get cauliflower head
  2. Take medium potatos
  3. Get large garlic clove
  4. Get tahini
  5. Provide vegetable broth
  6. Take unsweetened almond milk
  7. You need fresh ground black pepper
Instructions to make Roasted cauliflower & garlic creamy soup (vegan):
  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!

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