Vegan Romanesco Cauliflower Soup with Avocado Cream
Author: Ilene Godofsky
Recipe type: soup
Cuisine: vegan, gluten-free
Prep time:
Total time:
Serves: 4
- 1 medium head romanesco cauliflower, broken into florets
- 1 cup potato, chopped
- 1 tbs coconut oil
- 1 cup leek, chopped (about 1 small leek)
- 1 large or 2 small shallots, diced
- 3 cloves garlic, diced
- 1.5 cups vegetable broth
- 1 tbs tamari
- juice of half a lemon
- salt and pepper to taste
- Avocado cream- 1 avocado, juice of half a lemon, 1 clove garlic, dash of salt.
- Bring a large pot of water to boil. Add cauliflower and potato and simmer for 15-20 minutes, until tender.
- Heat coconut oil in stovetop pan at medium-high. Add leek, shallots and garlic and sauté until lightly browned (about 15 minutes).
- Drain cauliflower and potato. Place in blender with leek mixture and vegetable broth. Blend until smooth.
- Transfer mixture to pot on stove. Add tamari, lemon juice and salt and pepper and stir.
- Prepare avocado cream by blending all ingredients together. Serve over soup.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/11/13/vegan-romanesco-cauliflower-soup-avocado-cream/
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