Creamy Cauliflower Soup
2 Tablespoon Oil or vegan butter
1 Garlic clove minced
1/2 White onion chopped
1 Head cauliflower cut into peices (florets)
1 Russet potato peeled and chopped
4 Cups vegetable broth
1 Container soy cream (250 ml)
2 Tablespoons nutritional yeast
Salt pepper to taste
optional: pumpkin seeds for topping
In a large pot over medium heat, heat oil.
Add garlic and onion and sautee 2 minutes.
Add cauliflower, potato and vegetable broth.
cook until potato is soft.
Add remaining ingredients, cook for 8-10 minutes.
Transfer to bowls. top with pumpkin seeds for a crunch.