Add vegan cauliflower soup to your meals list this week. You don’t want to miss out on these flavors and nutrients.
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One sure way to get in your veggies is to blend them up in a scrumptious soup! This must-try vegan cauliflower soup recipe is full of nutrients. Think: fiber, B-vitamins, antioxidants, phytonutrients, vitamin A, vitamin K1, vitamin C and more. We infuse rosemary into olive oil to add depth to the flavor of the roasted vegetables. Learn more about the benefits of herbal infusion here. What are you waiting for? Time to make some vegan cauliflower soup!
For detailed instructions on how to make rosemary infused olive oil, read this.
If you’re in a hurry, just put rosemary into the LEVO Herb Pod and pour olive oil into the reservoir.
Set LEVO to “Infuse” at 165°F for 30 minutes.
Once complete, dispense into a glass jar.
Set aside 2 Tbsp rosemary infused olive oil for this recipe.
Instructions
Preheat the oven to 425°F.
Chop up the cauliflower and onion, then place them on a lined baking tray. Add garlic knob and drizzle 1 Tbsp rosemary infused olive oil on top. Sprinkle with salt, pepper, and paprika.
Place into the oven and roast for 25 minutes.
While the cauliflower is roasting, add another Tbsp of rosemary infused olive oil into a large pot.
Dice up the leeks and add them into the pot. Saute until browned, about 5 minutes.
Once your cauliflower is done roasting, remove from the oven and add to the pot along with vegetable broth, white beans, salt, and pepper.
Bring to a boil, then reduce heat to a simmer. Either using a hand-immersion blender or a regular blender, puree until smooth and creamy.
To finish off the soup, we like to top it with sunflower seeds, red pepper flakes, lemon juice and green onions. Enjoy!
L
By Lily Capstick
The LĒVO kitchen team develops and tests recipes for home infusing.
