Step-by-Step Guide to Make Perfect Roasted cauliflower & garlic creamy soup (vegan)
Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Steps to Prepare Favorite Roasted cauliflower & garlic creamy soup (vegan). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Roasted cauliflower & garlic creamy soup (vegan), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted cauliflower & garlic creamy soup (vegan) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Roasted cauliflower & garlic creamy soup (vegan) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Roasted cauliflower & garlic creamy soup (vegan) estimated approx 40 minutes.
To get started with this recipe, we have to prepare a few ingredients. You can cook Roasted cauliflower & garlic creamy soup (vegan) using 7 ingredients and 10 steps. Here is how you cook that.
Soooooo simple and VERY tasty 😄
Ingredients and spices that need to be Take to make Roasted cauliflower & garlic creamy soup (vegan):
- 1 cauliflower head
- 2 medium potatos
- 1 large garlic clove
- 2 tablespoon tahini
- 1 liter vegetable broth
- 1/2 cup unsweetened almond milk
- to taste fresh ground black pepper
Instructions to make Roasted cauliflower & garlic creamy soup (vegan)
- Preheat the oven at 375°.
- Peel and dice the potatos. Cook in microwave in little bit of water till tender. Drain water, put aside and let cool down.
- Wash and cut the cauliflower in small florets. Put in large bowl.
- Mince the garlic and add to the bowl with the cauliflower florets and 2 tablespoon of tahini. Mix till all the florets are well covered in tahini.
- Lay on baking sheet covered with parchemin paper, sprinkle with fresh ground black pepper and roast in oven for about 20 minutes or till cauliflower is tender, making sure it gets golden brown but not burned.
- Once this is done, transfert in food processor with the cooked potatos and the vegetable broth. Pulse till smooth.
- Add almond milk little at a time in food processor while its working, till you get consistency desired. You might need more or less than 1/2 cup mentionned above.
- Reheat in pot on stove top or in microwave, as you wish.
- Serve hot with pita bread, babaganouj or hummus.
- Enjoy!
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