Purple cauliflower gives this soup its vibrant color
Ingredients
- 2½ cups sunchokes
- 4 garlic cloves
- 1 tablespoon rosemary
- 4 cups unsweetened plain almond milk
- 1½ teaspoons salt
- 1½ teaspoons ground black pepper
- 1 large head cauliflower (use purple cauliflower for a surprising and beautiful colored soup)
- 1½ lemons, zested
- Parsley for garnish
Instructions
Chop the sunchokes and cauliflower into small pieces. Zest the lemons.
Bring almond milk to a boil in a large pot, add chopped up sunchokes and cauliflower, then bring to simmer. Once cauliflower and sunchokes are tender (about 10 minutes) remove the pot from heat.
Add the contents of the pot and all remaining ingredients to a high-speed blender OR add remaining ingredients to the pot if using an immersion blender. Blend until you have reached a creamy consistency.
Top with parsley before serving.
