Cauliflower Soup (vegan)

INGREDIENTS

• 1 tbsp. extra-virgin olive oil, plus more for garnish

• 1 clove garlic, minced

• 1 large head cauliflower, cut into small florets (about 8 cups)

• 6 cups vegetable stock

• 1 tablespoon ginger powder

• 1 teaspoon black pepper, plus more for garnish

• 1 tablespoon turmeric

• Juice from 1/2 lemon

• 1 teaspoon cayenne

• 1 tablespoon Himalayan sea salt

• 1 teaspoon chili flakes for garnish

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

DIRECTIONS

1. In a large pot over medium heat, heat oil.

2. Add garlic and cook until fragrant, 1 minute. 

3. Add cauliflower, stock, and bring up to a simmer.  

4. Add in ginger, black pepper, turmeric, lemon juice, cayenne, sea salt, onion powder, garlic powder.

5. Cook until cauliflower is very tender, 20 minutes.

6. When vegetables are tender, blend with immersion blender or transfer to a blender in batches and blend until smooth.

7. Garnish with a drizzle of olive oil, black pepper and chili flakes. 

8. Serve immediately.