This delicious vegan and dairy-free cauliflower soup by coach Sylvia is a creamy, savory soup that can be made in under 30 minutes!

Ingredients:

1 Tbs olive oil

183g chopped onion

2 cloves minced garlic

1 tsp minced sage

1 tsp minced thyme

483g cauliflower florets (1 medium head)

4 cups veggie broth

1 15-ounce can of great western beans, drained and rinsed

1/2 tsp pepper

1/4 tsp salt

Instructions:

Heat oil in a large pot over medium heat. Add onion and cook until soft, about five minutes. Add garlic, sage, thyme and cook for an additional one minute. Add cauliflower, broth, beans, salt, and pepper. Bring to a boil and then simmer covered for 15 minutes until the cauliflower is tender. Puree the soup using an immersion blender until smooth.

Serve with more thyme and serve with crunchy crackers, bread, or croutons. Serves four.

Macros per serving: P18 / C41 / F5 / Fiber 10 / Calories 271