Roasted Cauliflower Soup With Curried Cashew Cream (Vegan/Gluten

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425.
  • In large oiled baken pan, combine cauliflower, garlic, onion and potato.
  • Drizzle with olive oil and season with salt and pepper to taste.
  • Roast about 30 minutes or until tender and golden, stirring once about 1/2 way through.
  • Transfer roasted veggies to a large pot, add broth and bring to a boil.
  • Reduce heat to low and simmer for 10 minutes.
  • Transfer soup to blender or food processor in batches and blend til smooth. Or use a handheld blender in the pot.
  • Return soup to pot if necessary and stir in non-dairy milk. Season with salt and pepper to taste.
  • Simmer 10 minutes longer.
  • To serve: ladle into bowls, spoon a swirl of Curried Cashew Creme into the center of each bowl, then sprinkle with chives. Serve Hot.
  • Cashew Creme.
  • In a blender, process cashews to a fine powder. Add curry powder, salt and non-dairy milk and blend until smooth.
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