3jalapenos,diced (remove the seeds and veins for low spice, or leave them in for more heat)
1largeonion,diced (about 1 1/2 cups)
2 1/2cupsbroth(vegetable or chicken)
1 1/2cupsunsweetened plain almond milk
garnish: fried jalapenos, feta cheese, black pepper
Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray.
Place cauliflower onto the prepared baking sheet in a single layer. Add 2 tablespoons of olive oil and a pinch of salt and pepper. Mix together to combine and roast in the oven for 35 minutes.
In a large dutch oven or pot over medium-high heat, add 1 tablespoon of olive oil. And in jalapenos and fry for 3 to 5 minutes, until the edges start to get crispy. Transfer the jalapenos to a bowl and set aside.
In the same dutch oven or pot, add in the remaining 1 tablespoon of olive oil. Add the onion and garlic, Cook, stirring occasionally, for 5 minutes, until the onions starts to become translucent.
Add in the roasted cauliflower, broth, sage and bay leaf. Bring the soup to a boil, cover and simmer for 10 minutes.
Turn off the heat, remove the bay leaf and puree the soup with an immersion blender or regular blender until smooth.
Pour in the milk and 2/3 of the fried jalapenos. Mix everything together and season with more salt if needed. If the soup is too thick, feel free to add in more broth until it's just how you like it.
Serve in soup bowls and garnish with the remaining fried jalapenos and feta cheese.