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Before you jump to Roasted cauliflower & garlic creamy soup (vegan) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.

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From the above it should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is reasonably easy to live green, after all. Largely, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to roasted cauliflower & garlic creamy soup (vegan) recipe. To make roasted cauliflower & garlic creamy soup (vegan) you only need 7 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Roasted cauliflower & garlic creamy soup (vegan):

1. Prepare cauliflower head
2. Get medium potatos
3. Use large garlic clove
4. Take tahini
5. Prepare vegetable broth
6. Take unsweetened almond milk
7. You need fresh ground black pepper

Steps to make Roasted cauliflower & garlic creamy soup (vegan):

1. Preheat the oven at 375°.
2. Peel and dice the potatos. Cook in microwave in little bit of water till tender. Drain water, put aside and let cool down.
3. Wash and cut the cauliflower in small florets. Put in large bowl.
4. Mince the garlic and add to the bowl with the cauliflower florets and 2 tablespoon of tahini. Mix till all the florets are well covered in tahini.
5. Lay on baking sheet covered with parchemin paper, sprinkle with fresh ground black pepper and roast in oven for about 20 minutes or till cauliflower is tender, making sure it gets golden brown but not burned.
6. Once this is done, transfert in food processor with the cooked potatos and the vegetable broth. Pulse till smooth.
7. Add almond milk little at a time in food processor while its working, till you get consistency desired. You might need more or less than 1/2 cup mentionned above.
8. Reheat in pot on stove top or in microwave, as you wish.
9. Serve hot with pita bread, babaganouj or hummus.
10. Enjoy!

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