1 tbsp. olive oil
1 diced onion
3 cloves minced garlic
1 cup diced or shredded carrots
2 stalks diced celery
1 head cauliflower, cut into florets
Salt and fresh pepper
1-3 tbsp. curry powder or paste
1 bay leaf
1 quart vegetable stock
4 tbsp. nutritional yeast
1. Heat the olive oil over medium heat in a medium size pot.
2. Add the onion, garlic, carrots, celery. Cook for 8-10 minutes until softened and fragrant.
3. Add the cauliflower florets and saute for 5 minutes. Add the bay leaf, salt, pepper, and vegetable stock.
4. Cook for 15 minutes or until cauliflower is completely soft. Using an immersion blender (or regular blender in batches) blend the soup, adding the nutritional yeast. Taste again and season with salt and pepper if needed.
Recipe by: Kristen Marie