Creamy Cauliflower Soup

With the temperatures dropping, I figured now would be a great time to test out some new soup recipes. After looking through a few different blogs with soup recipes I decided on a thick and creamy cauliflower soup. I used the recipes I found as a starting point, but decided to add my own flare from there and, well... the results were delicious! This soup is thick, creamy, and has a "cheesy" taste to it.

You will need:
1 large head of cauliflower (about 8 cups)
1 large white onion
1 bulb of fresh garlic
1/2 a large ripe avocado
1/2 cup nutritional yeast
2 cups water
salt and pepper to taste

Time: 30 minutes

Servings: 4

Start by cutting up the cauliflower and placing it in a large boiler pan. Add enough water to completely cover the cauliflower, then bring to a low boil. While to cauliflower is cooking, peel and dice the onion and bulb of garlic and grill in a skillet until the onions are caramelized. Once the cauliflower is soft, drain the water and let it set for a few minutes in a strainer. Cut into your avocado and throw half into the blender. Add in nutritional yeast, two cups of hot water, grilled onions and garlic, and salt/pepper to you liking. Blend on a high speed until smooth and creamy. If you have a small blender you might have to divide the ingredients up and do it in two parts, which is what I did. I just blended half of all the ingredients twice, and then combined both mixtures in a my larger boiler pan. If you want to re-heat the soup make sure you set the burner to a very low temp. If the soups starts to boil it will bubble and splatter everywhere (trust me, I learned the hard way). Then just serve and enjoy!