Ingredients
- 1 yellow onion (chopped)
- 2 to 3 tablespoons olive oil (or margarine)
- 3 to 4 garlic cloves
- 2 pounds cauliflower (1 medium fresh)
- 2 teaspoons dried oregano
- 6 cups vegetable broth
- 240 grams almond beverage (unsweetened, or rice milk, about 1 cup)
- 1/2 pound tofu (firm tofu, mashed with a fork, 1 cup)
- 1/4 cup chopped green onions
- 2 tablespoons chopped parsley (fresh)
- 2 tablespoons fresh lemon juice
- Cayenne pepper, to taste
- Salt & pepper, to taste
- Vegan Parmesan cheese (optional)
How to Make
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Step 1: Saute onions in oil until they are browned (about 5 minutes). Add garlic, cauliflower, oregano and stock; bring to a boil, reduce heat, cover and simmer for 30 minutes.
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Step 2: Cool just slightly, then transfer soup to a blender or food processor, add in almond milk and tofu; puree until smooth. Return to pot on stove and heat to just below boiling point. Add in green onion, parsley, lemon juice and cayenne. Season with salt and pepper. Ladle into bowls sprinkle with vegan cheese. Serve & enjoy!
We hope you enjoy this recipe!
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