Vegan Cauliflower soup
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Ingredients
- 1/4 c. Chopped leek
- 2 T. olive oil
- 2 T. Flour
- 2 1/2 c. vegetable broth
- 2 c. Cauliflower (I roasted the cauliflower first but you can just add it)
- 1 1/4 c. coconut milk
- hot pepper sauce to taste
- Salt
- pepper
Instructions
- Puree soup in 2 batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel.
- Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.
- 1/4 c. Chopped leek
- 2 T. olive oil
- 2 T. Flour
- 2 1/2 c. vegetable broth
- 2 c. Cauliflower (I roasted the cauliflower first but you can just add it)
- 1 1/4 c. coconut milk
- hot pepper sauce to taste
- Salt
- pepper
Recipe Notes
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