(VG) Roasted Cauliflower Gnocchi & Kale Soup What you'll need... •1 head cauliflower cut into bite-sized pieces •Avocado oil •@kendospice "Mary Green's" seasoning •Fresh rosemary, fresh thyme •Garlic bulb (cut off top & cover w/ oil, salt & pepper) •1 onion, 1 leek, 2 celery stalks •Vegetable broth •Bay leaf •Gnocchi •Lacinato kale cut into smaller pieces •Cashew cream (see previous eggplant recipe) or use non-dairy heavy cream •1 tsp nutmeg, dried oregano, cumin & salt & pepper to taste -Preheat oven to 375'F. Line a baking sheet with parchment paper. Add cut-up cauliflower to a large mixing bowl. Cover with avocado oil and season with a generous amount of "Mary Green's" seasoning until fully coated. Add cauliflower to baking sheet then top with fresh rosemary & thyme. Add garlic bulb to the pan, and bake in oven for 30-35 minutes or until cauliflower is fully roasted and the garlic is roasted. Remove from oven. Portion out a few cauliflower pieces for garnishing your soup. Set this to the side. -Add oil to a large non-stick pot. Sautée onions, leeks, and celery until tender. Add in the remaining roasted cauliflower, vegetable broth, and bay leaf. Cover and simmer for 10-15 minutes. Remove bay leaf and add the soup to a blender. Squeeze roasted garlic into blender. Blend until creamy and smooth. Add blended soup back to the pot. Mix in gnocchi, kale, cashew cream, and remaining seasonings. Mix well and bring to a simmer. Adjust seasonings to your preference. Cook for 10-15 minutes. -Serve and top with roasted garlic and fresh herbs. Enjoy #cauliflowersoup #roastedcauliflower #soup #gnocchi #kale #vegansoup #cozyseason #healthysoup #healthyrecipes #cookingreels #explore
