Ingredients
For the Soup:
1 large head of cauliflower (about 2 pounds, chopped into florets)
1 medium onion (diced)
3 cloves garlic (minced)
2 medium carrots (diced)
2 stalks celery (diced)
4 cups vegetable broth (preferably low-sodium)
1 cup unsweetened plant-based milk (e.g., almond or oat milk)
2 tablespoons olive oil (or coconut oil)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper (to taste)
Juice of 1 lemon (for added brightness)
Fresh parsley (chopped, for garnish)
Roasted chickpeas (for protein and crunch)
Croutons (for added texture)
Drizzle of olive oil (for extra richness)
Instructions
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