High-Protein Creamy Roasted Cauliflower and Mushroom Soup
Ingredients
- 1 small head of cauliflower, cut into florets
- 250g mushrooms, sliced
- 1 medium onion, chopped
- 1 whole garlic bulb
- 2 tbsp avocado oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper
- 200g silken tofu
- 1/2 cup raw cashews
- 1 1/2 cups high-protein soy milk
- Parsley and seeds, for garnish
Preparation
Preheat oven to 200°C (390°F). Peel and discard the papery outer layers of the garlic bulb, then slice off the top 1/4 to expose the cloves. Add the garlic to a tray along with the cauliflower, mushrooms, and onion. Drizzle with avocado oil, sprinkle with thyme, oregano, salt, and pepper. Roast for 25–30 minutes or until golden and tender.
Transfer the roasted vegetables to a blender along with the garlic, silken tofu, cashews, and soy milk. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
Serve hot, topped with fresh parsley and toasted seeds.
Tips
Delicious served with a side of crusty bread.
