FOOD FOR THE SOUL: Roasted Cauliflower Soup

Recipe by CHEF STACEY DOUGAN

Roasted Cauliflower Soup

INGREDIENTS

• 8 cups cauliflower florets (about 1 large head)
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt, divided
• Cooking spray
• 4 slices smoked tempeh, chopped (about 1 1/2 ounces)
• 1 tablespoon vegan margarine, divided
• 3/4 cup chopped yellow onion
• 4 garlic cloves, chopped
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup soy milk or almond milk – unsweetened
• 1 ounce French bread baguette, torn
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons sliced almonds, toasted