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Before you jump to Roasted cauliflower & garlic creamy soup (vegan) recipe, you may want to read this short interesting healthy tips about How to Improve Your Mood with Food.
Many of us believe that comfort foods are not good for us and that we must keep away from them. Often, if your comfort food is basically candy or other junk foods, this can be true. At times, comfort foods can be very nourishing and good for us to consume. Some foods actually do boost your mood when you consume them. When you are feeling a little down and need an emotional boost, try a couple of these.
Make a trail mix from seeds and/or nuts. Your mood can be raised by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and other types of nuts. This is because these nuts are loaded with magnesium, which helps to boost serotonin production. Serotonin is a feel-good substance that tells the brain how to feel at any given time. The more serotonin in your brain, the better you’ll feel. Nuts, along with elevating your mood, can be a great source of protein.
Now you can see that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try some of these instead!
We hope you got insight from reading it, now let’s go back to roasted cauliflower & garlic creamy soup (vegan) recipe. You can have roasted cauliflower & garlic creamy soup (vegan) using 7 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Roasted cauliflower & garlic creamy soup (vegan):
- Prepare cauliflower head
- Prepare medium potatos
- Get large garlic clove
- Provide tahini
- Prepare vegetable broth
- Get unsweetened almond milk
- Prepare fresh ground black pepper
Steps to make Roasted cauliflower & garlic creamy soup (vegan):
- Preheat the oven at 375°.
- Peel and dice the potatos. Cook in microwave in little bit of water till tender. Drain water, put aside and let cool down.
- Wash and cut the cauliflower in small florets. Put in large bowl.
- Mince the garlic and add to the bowl with the cauliflower florets and 2 tablespoon of tahini. Mix till all the florets are well covered in tahini.
- Lay on baking sheet covered with parchemin paper, sprinkle with fresh ground black pepper and roast in oven for about 20 minutes or till cauliflower is tender, making sure it gets golden brown but not burned.
- Once this is done, transfert in food processor with the cooked potatos and the vegetable broth. Pulse till smooth.
- Add almond milk little at a time in food processor while its working, till you get consistency desired. You might need more or less than 1/2 cup mentionned above.
- Reheat in pot on stove top or in microwave, as you wish.
- Serve hot with pita bread, babaganouj or hummus.
- Enjoy!
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