INGREDIENTS
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vegan, makes 8 cups
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1 head purple cauliflower, remove tough stem/leaves, break into pieces
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1 medium russet potato, peeled and chopped
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1 cup water from boiling veggies
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1 cup plain soy creamer
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1-2 tsp maple syrup (optional)
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1 medium shallot, sliced
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2 tsp olive oil for sauté
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2-3 Tbsp apple cider vinegar
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spices:
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3 dashes cayenne
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pinch paprika
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1/4 tsp lemon pepper spice
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1/2 tsp pink salt (add more or less to taste)
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(note: you can spice however you'd like. Garlic would be another nice accent to add.)
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parsley & cauliflower florets as garnish