MONDAY NIGHT DINNER INSPO
I made this warm cozy soup last week and it turned out pretty good, so I thought I would share it!
This recipe is Dairy free, Gluten free, and Vegan.
1 Head of cauliflower (organic if possible)
1 Can coconut milk (I like AROY-D band b/c no additives)
1/2 an Onion
3-4 Cloves of garlic
1 Carton of vegetable broth
1 Can of Rinsed chickpeas
1/3 Cup of cashew nuts
1/3 Cup of nutritional yeast
Salt, Pepper, and Smoked Paprika for taste
STEP 1: Turn oven to 400°F. Clean and cut the cauliflower into small florets. Place parchment paper on a cookie sheet then add small florets. Massage in your favorite cooking oil (I use Avocado Oil) onto cauliflower. Season with salt and pepper, and cook in the oven for 30-35 mins. Stir halfway through.
STEP 2: Either soak the cashews for 2 hours, or if short on time (Like I was), boil the cashew nuts for 15 minutes on the stove to allow them to soften.
STEP 3: Sauté the onion and garlic in favorite cooking oil or butter ( I did this in my Instapot).
STEP 4: Puree the rinsed chickpeas in the blender, you can add some vegetable broth to get it nice and smooth if you like. Then add the chickpeas to garlic and onion mix along with vegetable broth and canned coconut milk. Next, puree the soaked or boiled cashew nuts in the blender. Add to soup.
STEP 5: Set aside a couple small pieces of the cauliflower for garnish later. Add cauliflower to the soup. I used the soup setting on my Instapot and pressure cooked for 30 minutes. If cooking in a stove top cook for 40-50 minutes.
STEP 6: Allow soup to cool. Add in the nutritional yeast and more salt and pepper for flavor. Finally put the remaining soup in the blender for purée.
STEP 7: Garnish with small pieces of roasted cauliflower and enjoy!