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🍲 Roasted Cauliflower Soup
Recipe:
INGREDIENTS:
3 cups (10 ounces) cauliflower florets
1/2 large onion
3 cloves of garlic
3 large stalks of celery
3 tablespoons avocado/olive oil
2 teaspoons salt, plus more to taste
1/2 teaspoon pepper
1.5 cups vegetable broth
2 cups oat milk (or other plant milk)
1/2 large avocado
1 teaspoon ground cumin
2 tablespoons nutritional yeast
1/2 teaspoon garlic powder
Garnishes:
Fresh microgreens
Toasted pine nuts, pistachios, pumpkin seeds
3-4 dates, chopped
Everything bagel seasoning (or more salt and pepper to taste)
INSTRUCTIONS:
Preheat the oven to 450 degrees F. Chop the cauliflower, celery, and onion into large chunks and place them on a baking sheet. Peel the cloves of garlic and place them on the baking sheet. Drizzle the veggies with the oil and roast in the oven for 25 minutes.
Meanwhile, add the vegetable broth, oat milk, avocado, cumin, nutritional yeast, and garlic powder to a blender/food processor. When the veggies are done, add them to the blender and blend until you achieve the desired consistency. Blend longer for a smooth soup and less time for a chunkier soup.
If you need to warm it up more, you can microwave it for a minute or heat it in a saucepan on the stovetop.
Garnish with fresh microgreens, toasted nuts and seeds, chopped dates, and then sprinkle with everything bagel seasoning or more salt and pepper.
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