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Creamy Cauliflower Rainbow Soup

It's soup season! Bring on all of the soup-er cozy bowls! We're kickin' off this season with a Creamy Cauliflower Rainbow Soup that looks like confetti in a bowl. Gina added a dash of an assortment of Suncore Foods® Powders to give this soup the perfect pop of color.


Cauliflower Soup:
24 oz cauliflower florets
1 cup slivered, blanched almonds
1 heaping cup potato, peeled and diced
½ cup leek, diced (white part only)
2.5 cups unsweetened almond milk (or other plant milk)
½ cup vegetable broth
1 tbsp grape seed oil
½ tsp salt

Suncore Foods® Pink Pitaya Powder
Suncore Foods® Garnet Elderberry Powder
Suncore Foods® Blue Butterfly Pea Powder
Suncore Foods® Emerald Pandan Leaf Powder
Suncore Foods ®Yellow Goldenberry Powder
Golden raisins
Slivered blanched almonds
Parsley (optional)


1. In a large saucepan, steam your cauliflower and potato with a little bit of water on the bottom for about 15 minutes until soft.

2. Add almond milk, broth, olive oil, salt, leek, almonds, and the cauliflower potato mixture to your blender (in that order!) and blend on high until smooth. If you don't have a Vitamix A3500 machine, you may need to reheat and blend again.

3. Spoon your soup into bowls, sprinkle some of each Suncore Foods® powder, then garnish with golden raisins and slivered blanched almonds