I am ALL about making quick and easy soups during the winter. I whipped this up using only a few ingredients and will definitely be making it again! It’s filled with tons of vitamins which I love. Enjoy!
- 1 cup chopped cauliflower
- 1 cup raw spinach
- 1 cup plain unsweetened almond milk
- 1 garlic clove
- Juice from 1/2 lemon
- lots of salt and pepper
- 2 tsp. oil of your choice (I prefer avocado oil)
*I topped mine with Tofutti brand vegan sour cream, Trader Joe’s Zhoug Sauce, and pine nuts*
Roast cauliflower with oil of choice, salt and pepper in oven on 425 degrees for 20 min. Put roasted cauliflower into blender or food processor with spinach, almond milk, garlic clove and lemon juice and blend until there are no chunks left. Move soup to a pot and heat on medium, stirring frequently. Add salt and pepper as you stir until satisfied. Serve with you’re favorite toppings, I listed mine above!
Lizzy In The Lou