1 head cauliflower, broken into florets
1 potato, peeled and chopped
Olive oil
Thyme
Cayenne pepper
Place on baking sheet, drizzle with olive oil. Sprinkle with thyme and cayenne pepper. Roast at 425° for 20-25 minutes.
1 can gluten-free cream of mushroom soup
1/2 cup cooked quinoa
1 cup macadamia nuts, soaked
2 cups broth
2 Tablespoons parsley
1 can chickpeas, drained
Add all ingredients to blender, including cauliflower and potatoes, puree. Pour back into stockpot. Season with cumin, salt, pepper, parsley, and 2 Tablespoons nutritional yeast. Add coconut milk to desired thickness.
