Creamy Vegan Cauliflower Soup
Ingredients:
- 4 Cups Cauliflower Florets
- 3 Cloves Garlic
- 2 Large Carrots, chopped
- 1 Small Yellow Onion, chopped
- 2 Teaspoons Fresh Thyme
- 2 Teaspoons Fresh Rosemary
- 2 1⁄2 Cups Vegetable Stock
- 1 1⁄2 Cup Unsweetened Original Ripple
- Salt and Pepper, to taste
- Garnish (optional):
- Ripple Half and Half
- Red Pepper Flakes
- Pine Nuts
- Rosemary Sprig
Directions:
- In a large soup pot, combine first seven ingredients (cauliflower through vegetable stock). Simmer 30 minutes or until vegetables have softened.
- Carefully pour soup into a large food processor or blender and pulse until smooth. Stir in Ripple.
- Serve warm topped with a drizzle of half and half, crushed red pepper flakes, pine nuts and a sprig of rosemary. Enjoy!.
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