Creamy Roasted Garlic Cauliflower Soup
Ingredients
- 1/3 cauliflower
- 1 small potato
- 4 cloves garlic
- 1/3 white onion
- Veggie broth (e.g., College Inn brand)
- Nutritional yeast (e.g., Bragg)
- Lemon juice
- Salt
- Olive oil
- Oregano
- Coriander
- Pepper
- Frozen corn (optional)
- Sautéed leeks
- Sunflower seeds
- Pumpkin seeds
- Fresh parsley
Preparation
Preheat oven to 375°F (190°C).
Toss cauliflower florets, diced potato, and mushrooms (for topping) with olive oil, oregano, coriander, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden.
In a pan, sauté the white onion until brown and soft.
In a blender, combine the roasted cauliflower, potato, sautéed onion, 2 cloves of roasted garlic (peeled), nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
If desired, add frozen corn to the mixture for texture and blend again.
In a separate pan, sauté leeks, sunflower seeds, and pumpkin seeds in olive oil with a pinch of salt.
For toppings, set aside some roasted cauliflower and potato pieces.
To serve, ladle the creamy soup into bowls and top with the reserved cauliflower and potato pieces, sautéed leeks and seeds mixture, fresh parsley, and roasted garlic cloves.
