2 tbsp. olive oil
1 1/2 cups sweet white onion, finely chopped
2 large cloves of garlic, finely chopped
1 head of cauliflower, cut into florets
season to taste
1 400 mL can of coconut milk
1 400 mL can of filtered water
1 tsp veg stock paste
2 tbsp. of nutritional yeast
1 tbsp. Arrowroot Powder – I used Bob’s Red Mill
dash of olive oil
fresh cracked pepper
Into a large pot add your olive oil and heat on medium for 20 seconds before adding your onion and cooking till translucent and caramelized. This may take up to ten minutes. Stir often to avoid burning. After your onions are fragrant and soft you can add your garlic and cook for another 5 minutes. Add your cauliflower, season to taste and cook for another 5 or so minutes. Stir often.
Increase your heat to high, add your coconut milk, filtered water, stock paste and nutritional yeast to the pot and bring it to a boil with lid on. Once boiling reduce heat to low and simmer till your cauliflower is nice and soft.
Into a small cup add your arrowroot powder and around 1/4 cup of water. Stir till well combined and slowly add to the soup mixture, stir well to avoid any lumps. Transfer soup mixture to a high speed blender and blend for around 1 minute or until perfectly silky smooth.
Serve immediately with olive oil, fresh cracked pepper, dash of lemon and some dill!
Lasts in a tight sealed container, in the fridge for up to 3-4 days.
Keywords: Cauliflower, Plant based, soup vegan