Enjoy the flavors of fall in this vegan-friendly soup that replaces dairy with almond milk.
Preheat oven to 375 degrees. Place cauliflower and and carrots on a foil cookie sheet with a drizzle of extra virgin olive oil and cracked pepper for 20 minutes or until slightly browned).2.
Transfer vegetables to a large pot and add the vegetable stock and milk. Add the cinnamon and oregano. Bring to a boil and simmer until the vegetables are soft.3.
Remove from heat and blend. Add more milk if consistency is too thick.