Ingredients:
18 oz. / 500 gm. cauliflower florets
1 large onion
4–5 garlic cloves (with skin)
1 teaspoon salt (adjust to taste)
1 teaspoon pepper (adjust to taste)
2 tablespoons extra virgin olive oil
7 oz. / 200 gm. firm tofu
1 tablespoon miso paste
2 to 3 cups veggie broth (adjust for desired thickness)
1/4 cup nutritional yeast
1 cup coconut milk
Roasted cauliflower (save some for garnish)
Chili oil (to garnish)
Freshly chopped cilantro (to garnish)
Toasted sourdough
Instructions:
Step 1: Prepare for Roasting.
On a baking sheet, add cauliflower florets, onion, garlic, salt, pepper, and olive oil. Massage and coat everything well using your hands.
Step 2: Roast the Veggies.
Roast in a preheated oven at 450°F / 230°C for 45 minutes or until golden and tender.
Step 3: Prep the Garlic and Save Garnish.
Once roasted, let the veggies cool slightly. Peel the garlic and remove the skin. Save a few roasted cauliflower florets for garnish.
Step 4: Blend the Soup.
Transfer the remaining roasted cauliflower, onion, and garlic to a blender. Add tofu (broken into pieces), miso paste, veggie broth, nutritional yeast, and coconut milk. Blend until smooth and creamy. Adjust the consistency with more veggie broth if needed.
Step 5: Serve and Garnish.
Pour the soup into serving bowls. Garnish with the reserved roasted cauliflower, chili oil, and freshly chopped cilantro. Serve hot with toasted sourdough on the side.
Enjoy this cozy, protein-rich soup that’s packed with flavor and sure to please! 🌿
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