Description
A comforting and creamy soup made with cauliflower and potatoes, perfect for a cozy night.
Ingredients
- 1 head of cauliflower, chopped
- 2 large potatoes, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
- Add the chopped cauliflower and diced potatoes. Stir for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer until the veggies are tender, about 15 to 20 minutes.
- Puree the soup using an immersion blender until smooth.
- Stir in the almond milk and season with salt and pepper to taste.
- Serve warm in a bowl and garnish with fresh herbs if desired.
Notes
This soup is vegan-friendly and can be frozen for later.