Gluten-Free, Vegan, Serves 8
- 1 large head cauliflower, chopped into florets
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any other dairy-free milk)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent and fragrant. Add the carrots and celery to the pot and sauté for another 5 minutes until they begin to soften. Add the cauliflower florets to the pot and stir well to combine with the other vegetables. Pour in the vegetable broth, almond milk, dried thyme, dried rosemary, salt, and pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15-20 minutes, or until the cauliflower is tender.
Using an immersion blender or regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, blend in batches and be cautious of hot liquids. Return the soup to the pot and simmer for an additional 5 minutes to heat through. Adjust the seasoning with more salt and pepper if needed. Ladle the Cauliflower Chowder into bowls and garnish with fresh parsley. Serve hot and enjoy!