Creamy Califlower & Roasted Garlic Soup

Creamy, flavoursome soup sprinkled with crispy pumpernickel croutons and drizzled with soy cream.

Author: The Hungry Herbivores
Serves: 5-6

Ingredients:

For the soup

2 small cauliflowers
3 bulbs of garlic
3 cups of vegetable stock (I used vegan bouillon)
1½ cups of almond milk
1 tsp cumin seeds
2 tsp ras el hanout
2 tbsp olive oil
1 tsp salt and pepper
Soy cream, for topping (optional)

For the Croutons

2 slices of pumpernickel (I use Biona Pumpernickel)
1 tbsp olive oil
1 tsp salt
1 tsp chilli flakes

Read more at thehungryherbivores.com

 

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