Vegan homemade creamy veggie soup!

I'm not a vegan or claim to be, but this recipe is actually vegan, vegetarian, etc. friendly.

Now, I've tried other "cauliflower" soups, faux mashed potatoes and frankly, just not a cauliflower fan.

However, that being said, this was actually delicious!! Who knew?

So here goes, simple, filling and adaptable to your taste with just a few changes of ingredients.

CREAMY VEGGIE SOUP

Ingredients:

Cauliflower, fresh or frozen (head or package)

Sweet potato or yam, white or orange, whatever is available
minced garlic (to taste, I used a heaping tablespoon of minced garlic in oil)

Vegetarian broth to your consistency. (I used one 12 ounce can.)

Coconut milk or cream (1/4 cup or to taste)

Olive oil, salt and pepper to taste

The key to great taste is roasting your veggies. This allows the sweet and mellow flavors of your veggies to come through. 

1) Cut your sweet potato and cauliflower into nice size chunks. Toss your chunks in some olive oil and place in a oven proof container in a 400 to 425 F. oven. After about 15 minutes stir your veggies up so your newly roasted veggies on the bottom get stirred up to the top and the other veggies get a change to brown.

2) Add in your minced garlic and stir to combined.

3) When your veggies are browned and soft, transfer to a container to finish your soup.

4) Mix in vegetarian broth, coconut milk, spices to taste and blend with your blender stick.

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Taste and ladle into bowls. Because it has a sweet note to it, I sprinkled just a dusting of nutmeg on top as seen above. For a more savory soup, try some bell pepper, or even chili powder for some kick!

Other items would make this soup even more interesting, apples, carrots, etc.