Roasted Cauliflower Soup

Roasted Cauliflower Soup

Makes about 3.5 cups

• 1/3 a head of fresh cauliflower (about 2.5 cups) chopped into medium sized florets
• 1/2 a medium sweet onion, sliced
• 4 garlic cloves, sliced
• 1/2 tsp curry powder
• 1/4 tsp cinnamon
• 1 cup vegetable broth or 1 cup of water + 1 vegetable bouillon cube 
• 1 tbsp cornstarch
• 1 cup + 2 tbsp unsweetened non-dairy milk
• 1 tbsp nutritional yeast
• a dash each of salt and pepper
• olive oil cooking spray

Preheat oven to 450 degrees. Toss cauliflower, onion, and garlic with olive oil cooking spray. Add curry powder, cinnamon, salt, and pepper and toss again. Spread the veggies out in a roasting pan or baking sheet and roast for 30 minutes, taking the pan out every 10 minutes to re-mix the veggies (to ensure even cooking). After 30 minutes, allow the veggies to cool. Transfer veggies to a food processor and blend. Add vegetable broth slowly, blending in between pours. Make sure not to over blend, as you want the soup to end up a little bit chunky. Whisk cornstarch with two tbsp non-dairy milk until all lumps are gone. Pour into a medium size pot and set over medium heat. Add nutritional yeast and whisk briskly until you have a thick paste. Add the food processor contents and stir well, scraping the bottom of the pot to incorporate the nutritional yeast. Add another 1 cup of non-dairy milk and stir continually, allowing the soup to heat up to a desirable temperature.