Vegan Romanesco Cauliflower Soup with Avocado Cream
Author: 
Recipe type: soup
Cuisine: vegan, gluten-free
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 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.
Instructions
  1. Bring a large pot of water to boil. Add cauliflower and potato and simmer for 15-20 minutes, until tender.
  2. Heat coconut oil in stovetop pan at medium-high. Add leek, shallots and garlic and sauté until lightly browned (about 15 minutes).
  3. Drain cauliflower and potato. Place in blender with leek mixture and vegetable broth. Blend until smooth.
  4. Transfer mixture to pot on stove. Add tamari, lemon juice and salt and pepper and stir.
  5. 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/