Vegan Cauliflower Soup

Directions

LEVO Prep

1. For detailed instructions on how to make rosemary infused olive oil, read this.

2. If you’re in a hurry, just put rosemary into the LEVO Herb Pod and pour olive oil into the reservoir.

3. Set LEVO to “Infuse” at 165°F for 30 minutes.

4. Once complete, dispense into a glass jar. 

5. Set aside 2 Tbsp rosemary infused olive oil for this recipe.

Instructions

1. Preheat the oven to 425°F.

2. 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.

3. Place into the oven and roast for 25 minutes.

4. While the cauliflower is roasting, add another Tbsp of rosemary infused olive oil into a large pot.

5. Dice up the leeks and add them into the pot. Saute until browned, about 5 minutes.

6. Once your cauliflower is done roasting, remove from the oven and add to the pot along with vegetable broth, white beans, salt, and pepper.

7. 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.

8. To finish off the soup, we like to top it with sunflower seeds, red pepper flakes, lemon juice and green onions. Enjoy!