Creamy Vegan Cauliflower Soup

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

For soup

• 4 cups cauliflower florets
• 3 cloves garlic
• 2 large carrots, chopped
• 1 small yellow onion, chopped
• 2 1⁄2 cups vegetable stock
• 1 1⁄2 cup almond milk or other plant-based milk made with the NutraMilk
• 1 tbsp. extra virgin olive oil
• 2 tsp fresh thyme
• 2 tsp fresh rosemary
• salt and pepper, to taste

INSTRUCTIONS

For almond Milk

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.
• Add olive oil to a large pot over medium heat. Add onion and cook until soft.
• Add carrots, cauliflower and cook a few more minutes.
• Add stock, almond milk, thyme, rosemary and bring up to a simmer. Cook until cauliflower is very tender, 20 to 25 minutes.
• Pour soup in the NutraMIlk and process until pureed and smooth or use an immersion blender. Enjoy!