Creamed Cauliflower Soup
This creamed cauliflower soup is perfect for any time of year, and light enough for eating throughout the summer months. Top with roasted almonds.
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Cooking tools:
- Baking sheet
- Oven
- Stove
- Pot
- Blender
- Slotted spoon
- Spatula
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- 1 head cauliflower (cut into florets)
- 6 green onions (cut into 1-inch lengths, about 1 cup)
- 1 bay leaf
- 3/4 cup sliced almonds (divided in half to make two groups of almonds)
- 3-3/4 cups vegetable broth, (divided into 2-1/2 cups & 1-1/4 cups)
- 1/2 cup plant-based milk (I used unsweetened almond milk)
- salt & pepper (to taste)
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