Ingredients:
- 1 head cauliflower, chopped into florets
- 1 large potato, peeled and chopped into cubes
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 cup unsweetened almond milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Directions:
1 Preheat the oven to 400¡F.
2 Toss the cauliflower florets and chopped potato with 1 tablespoon of olive oil and season with salt and pepper.
3 Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
4 While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat.
5 Add the chopped onion and garlic to the pot and saut for 3-4 minutes, until softened.
6 Add the roasted cauliflower and potato to the pot, along with the vegetable broth and dried thyme.
7 Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes, until the vegetables are very tender.
8 Use an immersion blender to blend the soup until it’s completely smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender and blend until smooth.
9 Stir in the almond milk and season the soup with additional salt and pepper, if needed.
10 Serve the soup hot, garnished with additional thyme and a drizzle of olive oil, if desired.
This creamy and comforting soup is made with roasted cauliflower and potatoes, which lend a rich, nutty flavor to the dish. A blend of warming spices like thyme and black pepper add depth to the soup, while unsweetened almond milk adds a creamy, dairy-free richness. Serve this soup as a satisfying and healthy lunch or dinner, and enjoy the delicious combination of flavors and textures.
