Ingredients:
1 cauliflower, chopped
1 large onion, sliced
3 to 4 cloves garlic, minced
1 tbsp. tarragon
Vegan bouillon cubes
Salt & pepper to taste
Optional: Plant-based sausage of choice & Kale
Directions:
Place 1/2 cup water into a soup pot. Sauté onion and garlic until soft and translucent.
Add cauliflower and water to almost cover cauliflower – you don’t want it too watery so less is better. Add bouillon cubes and stir in. Cover with a lid and simmer on a lower heat for about 20 minutes. Stir in the tarragon. Purée before serving.
Serve with salt and pepper and/or hot sauce if that’s your thing. Garnish as desired.
Use any leftover roasted cauliflower instead.
Optional:
Slice and pan fry sausage. Add to purée.
Cut kale into small/medium pieces. Add to purée. Stir until kale softens.