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ROASTED CAULIFLOWER SOUP

Active Time : 30 minutes
Total Time : 45 minutes
Serves : 6 servings
INGREDIENTS
  • 1 head cauliflower cut into florets
  • 3 tablespoons organic extra virgin olive oil divided
  • 1 cup chopped leeks
  • 1 cup chopped organic celery hearts
  • 1 tablespoon chopped garlic
  • - dash organic cayenne pepper
  • 1 32 ounce container organic low sodium vegetable broth
  • 1 15 ounce can organic cannellini beans rinsed and drained
  • 1 1/2 cups unsweetened original almondmilk
DIRECTIONS

In large bowl, combine cauliflower florets and 2 tablespoons oil; salt and pepper to taste. Toss to coat. Transfer to a large baking sheet. Roast in a preheated 425°F oven 15 minutes, turning halfway through.

Meanwhile, in large saucepan or Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add leeks, celery, garlic and cayenne; salt and pepper to taste. Sauté 3-5 minutes.

Add roasted cauliflower, broth and beans; bring to a boil. Reduce heat and boil 15 minutes or until cauliflower is very soft. Transfer soup to a blender, in batches if needed, and blend to desired consistency.

Place soup back in pan and add almondmilk; continue cooking until heated through.