This recipe is adapted from The Forks Over Knives Cookbook. My kids weren't very excited about this soup, because it had cauliflower in it. Well, there wasn't a drop left! They LOVED it!
Creamy Cauliflower Soup
1 head cauliflower, cut into florets
1 onion, chopped
4-5 garlic cloves, crushed and diced
4 teaspoons curry
1/2 teaspoon salt, or to taste
4-6 cups water or vegetable broth
Almond Milk (optional)
Cilantro & Scallions for garnish (tastes amazing in soup)
Saute onions and garlic in a little water until translucent. Combine all ingredients and bring to a boil over medium heat, turn on low until cauliflower is soft. Blend the soup. If it's too thick, add a little water or almond milk. Garnish with cilantro and sliced scallions.
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