Easiest Way to Prepare Delicious Roasted cauliflower & garlic creamy soup (vegan)

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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 Goodies that give You Energy.

Ingesting healthy foods tends to make all the difference in how we feel. When we eat more healthy foods and a lesser amount of of the unhealthy ones we usually feel much better. A salad allows us to feel much better than a piece of pizza (physically in any case). Choosing healthier food choices can be difficult when it is snack time. Finding goodies that help us feel better and increase our stamina often involves lots of shopping and scrupulous reading of labels. There’s nothing like one of these healthy foods when you need an energy-boosting treat.

If you’re looking for a fast snack, you can’t go drastically wrong with a whole grain one. Starting your morning with a piece of whole grain toasted bread can give you that added boost you need to get going. Chips and crackers produced from whole grains can be excellent for quick snacks to eat on the go. Whole grains are always better than refined grains found in white bread.

You will find lots of healthy treats you can choose that do not involve a lot of preparation or searching. When you make the determination to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to roasted cauliflower & garlic creamy soup (vegan) recipe. To cook roasted cauliflower & garlic creamy soup (vegan) you need 7 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Roasted cauliflower & garlic creamy soup (vegan):

  1. You need of cauliflower head.
  2. Take of medium potatos.
  3. You need of large garlic clove.
  4. Provide of tahini.
  5. Get of vegetable broth.
  6. Provide of unsweetened almond milk.
  7. Get of fresh ground black pepper.

Steps 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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