This one wasn’t bad, but wasn’t great. My advice is next time I plan to blenderize half the soup when it is done and add it back in before serving.
- 1 bag frozen cauliflower, thawed
- 1 container of pre-chopped mixture of carrot, celery, and onion
- 2 TBsp garlic
- 1 cup flour
- 3 cups veggie broth
- 2 cups almond milk
- 1 tsp salt
- toppings- vegan bacon bits and dried parsley
First place the garlic and all the veggies in a soup pot with some olive oil and heat on medium high for 4-5 minutes. Then stir in the flour to coat the veggies, but before it burns start whisking in the almond milk and veggie broth. Add the salt and bring to a boil, then let simmer for 20-30 minutes. Top with the bacon bits and parsley.