Creamy Cauliflower Soup

For the Soup:

• 1 head cauliflower
• 4 celery sticks
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 tablespoon za'atar
• 1 tablespoon olive oil
• 3 cups non dairy milk
• 2 tablespoons tahini
• juice of 1⁄2 lemon

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For the Salsa Verde:

• 10 green olives
• 2 tablespoons capers
• 1⁄4 cup mint
• 2 tablespoons olive oil
• 1⁄2 teaspoon salt
• 1⁄2 jalapeno (fresh)
• juice of 1 lemon

1. Pre heat oven to 400F.

2. Wash and chop 1 head of cauliflower & 4 celery sticks.

3. Add to a baking pan, sprinkle with salt, paprika, za'atar, & olive oil and mix until fully combined. Bake at 400F for 30 minutes or until cauliflower and celery are tender.

4. While cauliflower & celery are baking, make the salsa verde. Add all salsa ingredients to a blender, blend until smooth, and set aside.

5. Once cauliflower & celery are fully cooked, pour into a blender with milk, tahini, & lemon juice and blend until thick and creamy.

6. Pour soup into a bowl and drizzle salsa verde on top.

7. Say a prayer of gratitude, serve with love, and eat with joy ❤️