Creamy Vegan Cauliflower Soup with Basil Pesto

This silky, smooth dairy-free soup is comforting, satisfying and completely plant-based. The mild cauliflower is enhanced by a subtle backdrop of rosemary and garlic and the secret to its creaminess is a yukon gold potato and coconut milk. The bright basil pesto and salty crunch of the Savory + Seed granola round out this soup perfectly so don’t skip them!

Dairy-Free Cauliflower Soup Topped With Basil Pesto and Savory Granola

4 Servings

Total Time: 40 minutes

Soup Ingredients (8 cups):

• 2 tbsp avocado oil
• 2 cloves garlic, roughly chopped
• 1 cup or 4 stalks of celery medium dice
• 1 cup yukon gold potato medium dice 
• 1 cup onion medium dice
• 6 cups (1 large head) cauliflower cut into florets
• 4 cups vegetable broth
• ¾ cup coconut milk
• 1 tsp fresh rosemary finely chopped
• ½ tsp kosher salt
• ⅛ tsp cracked black pepper
• Struesli Savory + Seed granola 

Pesto Ingredients (1 cup):

• 3 cups packed basil leaves
• ¼ cup pine nuts
• 1 small garlic clove
• 1 tbsp lemon juice
• ½ cup olive oil
• ¼ tsp kosher salt
• ⅛ tsp cracked black pepper

Instructions (Cauliflower Soup):

1. In a Dutch oven (or heavy bottomed pot with a lid) over medium-high heat, add the avocado oil followed by the garlic, onion and celery. Allow them to soften slightly and become fragrant then add the cauliflower, potato, rosemary, salt and pepper. Stir everything to combine and heat evenly then add the vegetable broth.
2. Once it comes to a low boil, turn the heat to a simmer and cover for 25 minutes.
3. Remove the lid and add in the coconut milk. Turn off the heat, cover and let sit for 10 minutes.
4. At this point the vegetables should be fork tender (When pierced with a fork the vegetables should break apart easily). Very carefully, work the soup in a high powered blender in small batches.  
5. Pour the hot soup into bowls. Top each serving with your desired amount of basil pesto and  1-2 tablespoons of Struesli Savory + Seed.

Instructions (Basil Pesto):

1. In a small skillet, toast the pine nuts on low heat, no oil needed. This will take 5-10 minutes until they turn golden, don’t walk away, they can burn quickly!
2. Slide them onto a plate to cool slightly while you add the basil, garlic, lemon, salt and pepper to the food processor. Pulse to combine then add in the pine nuts and keep the food processor running as you slowly pour in the olive oil through the top. You may have to stop to remove the entire top and scrape down the sides then continue.  
3. Once all the oil is added, scrape the pesto into a glass container with a lid and store in the refrigerator until you are ready to use it.

Tips: You can store any leftovers in a glass container with a lid in the fridge for up to 4 days. Store pesto separately. Both also freeze well.