Cream of Cauliflower Soup (Vegan)

• 1 tablespoon coconut oil (or olive oil)
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 (16 ounce) bag frozen cauliflower (or you could use fresh)
• 5 cups water
• 2 vegetable bouillon cubes (I use Rapunzel)
• 12 teaspoon marjoram
• 1 tablespoon nutritional yeast (optional but I put it in)
• 1 12 tablespoons tahini
• paprika (garnish)
• crushed red pepper flakes (optional garnish)

1. Saute onion and garlic in oil for a minute or two.
2. Add cauliflower and saute for another minute or two.
3. Add water, bullion cubes, marjoram and nutritional yeast and bring to a boil.
4. Lower heat and cook for about 10 minutes until cauliflower is soft.
5. When cauliflower is cooked, turn off heat and let soup cool for a few minutes.
6. Take 1/2 cup of broth from pot, mix it with tahini and blend in a blender.
7. Set aside.
8. Once the remainder of the soup has cooled a bit, blend in batches or use a stick blender to blend it in a pot.
9. Leave a few chunks if you like.
10. Serve topped with some paprika and crushed red pepper (if you like a little heat).

coconut oil, onion, garlic, frozen cauliflower, water, vegetable bouillon cubes, marjoram, nutritional yeast, tahini, paprika, red pepper

Taken from www.food.com/recipe/cream-of-cauliflower-soup-vegan-448157 (may not work)