Soup

Roasted Garlic Cauliflower Soup

Vegan
Wheat Free

Creamy roasted garlic and cauliflower come together in this perfectly-spiced, velvety soup. We started with an aromatic base of sautéed shallots and leeks, then sprinkled in harissa powder made from paprika, cayenne, and acerola berry. Dukkah adds a bold level of depth with the tantalizing flavors of coriander, cumin, peanuts, and black pepper, while chickpeas and garbanzo beans give it a  boost of protein for a nourishing, flavorful fill. 

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Nutrition Facts

Protein 11g
22% DV
Carbohydrates 38g
14% DV
Fats 25g
32% DV
Servings:  1,  Serv. Size:  1 bowl (460g),  Amount Per Serving:Calories 380,  Total Fat 25g (32% DV),  Sat. Fat 4g (20% DV),  Trans Fat 0g,  Cholest. 0mg (0% DV),  Sodium 850mg (37% DV),  Total Carb. 38g (14% DV),  Fiber 6g (21% DV),  Total Sugars 8g  (Incl. 0g Added Sugars, 0% DV),  Protein 11g (22% DV),  Vit. D(0% DV),  Calcium(7% DV),  Iron(23% DV),  Potas.(17% DV). 

Ingredients

Water, Cauliflower, Cashews, Leeks, Cooked Garbanzo Beans, Garlic, Shallots, Olive Oil, Parsley, Spices, Salt, Carrot, Onion, Peanuts, Potato, Sugar, Acerola Berry, Autolyzed Yeast Extract, Canola Oil, Sumac, Natural Flavoring. 

Contains: Cashews, Peanuts.

How to Enjoy

Microwave
Microwave: Remove lid, peel corner of film to let steam escape, and microwave on high for 5 minutes. Stir, then heat for an additional 2-4 minutes, or until internal temperature reaches 165° F. Do not microwave lid.
Stovetop
Stovetop: Run cup under warm water to loosen. Empty contents into a small pot and add 2 Tbsp water. Cover and cook over medium heat, stirring occasionally, until internal temperature reaches 165° F.

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