Blitzed cauliflower gives this very easy vegan soup recipe its creamy taste without adding any dairy.
To get the silkiest texture, puree the soup in a blender rather than using an immersion blender.
Divide the vegetables evenly between the prepared baking sheets.
With the motor running, slowly add the remaining 1 cup oil and process until smooth.
Transfer to a bowl and rinse out the blender.
Transfer the roasted vegetables to a large pot and add broth.
Bring to a boil over high heat.
Reduce heat, cover and simmer for 10 minutes.
Puree the soup in batches in a blender.
(Use caution when pureeing hot liquids.)
Serve with some of the herb sauce swirled on top.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
