Meal planning can help save your home life. Taking a few moments to map out your menu can save you time, stress, and money throughout the week. Plus, it's an excellent way to ensure you eat balanced and nutritious meals.

Remember to consider your schedule, your dietary preferences, and any seasonal produce that might be available when planning your menu. Remember to include some quick and easy recipes for those busy evenings and a few comforting favorites for relaxing nights in.

I've included a simple, healthy recipe idea for your consideration – Roasted Cauliflower Soup.

One of the reasons I love soup is its so simple to freeze the leftovers. If you do this every time you make a batch, within no time you have a nice variety of soups to choose for a quick extra meal or lunch. Share what you've planned for the week in the comments below, and let's get inspired together. Your meal plan might inspire someone else to try a new recipe or give them the motivation they need.

I can't wait to see what delicious dishes you've got lined up! 😋

Roasted Cauliflower Soup

Ingredients:

· 1 large head of cauliflower, cut into florets

· 4 cups vegetable broth (ensure gluten-free if needed)

· 1 medium onion, diced

· 3 cloves garlic, minced

· 1 cup milk (use almond, coconut, or oat milk for dairy-free)

· 1/4 cup heavy cream (use full-fat coconut milk or cashew cream for dairy-free)

· 3 tbsp olive oil or coconut oil

· Salt and pepper to taste

· Optional garnish: chives, roasted pumpkin seeds, or a drizzle of olive oil

Roast the Cauliflower:

· Preheat the oven to 425°F (220°C).

· Toss cauliflower florets in a large mixing bowl with 2 tbsp of olive or coconut oil and season with salt and pepper.

· Spread out on a baking sheet in a single layer.

· Roast in the oven for 20-25 minutes or until the cauliflower is golden brown and slightly crispy on the edges.

Sauté Onions and Garlic:

o Heat the remaining 1 tbsp of oil in a large pot over medium heat.

o Add the diced onion and sauté until translucent, about 5 minutes.

o Add the minced garlic and sauté for another 1-2 minutes.

Blend & Simmer:

o Add the roasted cauliflower to the pot with onions and garlic.

o Pour in the vegetable broth and bring the mixture to a simmer.

o Once simmering, transfer the soup to a blender (or use an immersion blender) and blend until smooth.

Finish the Soup:

o Return the blended soup to the pot.

o Stir in the milk and heavy cream (or their dairy-free alternatives) and warm the soup over low heat. Adjust the thickness with more broth or milk as desired.

o Season with additional salt and pepper to taste.

Serve:

o Ladle the soup into bowls.

o Garnish with chives, roasted pumpkin seeds, or a drizzle of olive oil if desired.

If you want more tips like this, check out Eating Well For Less Guide.

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