This vegan cauliflower soup is full of the cozy spices in our liquid gold blend, is utterly delicious and very easy to make.
while some would say “Souping” is a trendy word meant for health cleanses using soup, I prefer to use it as a verb meaning to eat soup. It is a fantastic way to maximise nutrient intake by combining lots of veg, herbs and spices which are rich in vitamins, minerals and antioxidants and while salads are lovely and light in the summer, souping is a great way to eat healthier in the winter.
Soups make it easy to eat a load of vegetables.
Soups are cozy and comforting. No explanation needed here. There’s nothing more cozy than a steaming bowl of soup, especially a restorative Moroccan spiced soup. Just add a fuzzy blanket and a candle.
Soups make for easy meal planning. In the winter months, our meal plans look like this: Soup and bread. Soup and salad. Soup and corn muffins. It works for a weeknight, or for company. It’s also perfect for lunches.
This one is vegan and has no dairy at all to make it creamy: just vegetables and warming spices!
1 whole cauliflower
4 medium garlic cloves
6 tablespoons extra-virgin olive oil, divided, plus additional for garnish
1 3/4 teaspoon Himalayan sea salt
1 large yellow onion
6 to 7 cups vegetable stock