Go Back
Print
Mood balancing cauliflower soup

Mood Balancing Roasted Cauliflower Soup (vegan!)

Cauliflower is often underestimated, because it isn't green or colourful. Cauliflower is very important during times of anxiety as it plays a special part in helping the body use glucose for energy and promotes overall equilibrium with the other B vitamins. This recipe is satisfying for a cozy night in and for entertaining the biggest foodie. 

Servings 4 people

Ingredients

  • 2 large heads cauliflower cut into small pieces
  • 2 heads of garlic cloves minced
  • 2 tablespoons extra-virgin olive oil plus more for finishing
  • 1 medium white onion diced
  • Small handful fresh thyme sprigs
  • 4 cups low-sodium vegetable broth or filtered water
  • 2 cups unsweetened plain almond milk
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons Himalayan salt or to taste
  • Freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 425F. Line a large baking tray with parchment paper.
  2. Spread the cauliflower florets and garlic cloves out over the lined baking tray.
  3. Dry roast the cauliflower and garlic for 30 to 40 minutes, or until the cauliflower is flecked with a rich golden-brown hue.
  4. Meanwhile, about 10 minutes before the cauliflower is ready, heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the onion and thyme sprigs and sauté for 5 to 7 minutes, or until the onion is soft and translucent, stirring occasionally.
  5. Once the cauliflower and garlic have finished roasting, add them to the stock pot along with the vegetable broth. Increase the heat to medium-high and bring the mixture to a boil. Then, reduce the heat, cover, and simmer for 15 minutes.
  6. Turn off the heat, and carefully remove the thyme sprigs. Use an immersion blender to purée the soup. It will take about 5 minutes or more to get the soup completely smooth, so just keep blending until the texture reaches the desired consistency.
  7. Stir in the almond milk, nutritional yeast, apple cider vinegar, sea salt, and black pepper. Use the immersion blender to briefly blend again. Then, taste and adjust seasoning, adding more sea salt and black pepper if desired.
  8. Ladle the soup into bowls and serve warm with a drizzle of olive oil, if desired.
  9. Recipe Notes
  10. *Ensure that your almond milk is plain, unsweetened, and free from "natural flavors".

  11. The second requirement while eating this soup, is to eat in a peaceful, state, detox the mind from electronics, dim the lights, and feel the mood balancing effects this soup has to offer!