August 5, 2017

Velvety Cauliflower Vegetable Soup

We eat lots of soup year round at our place. Especially a few days after a shop, when the greens and other quick-to-dwindle produce runs low, I always still have the ingredients on hand for some type of plant-based soup.

This cauliflower soup is one of our favorites, I make it about once a week. And if I don't have a fresh head of cauliflower around, a bag of frozen florets makes a fine substitute.


Velvety Cauliflower Vegetable Soup

Ingredients:
1 head cauliflower (about 1 pound)
3 large carrots 
2 medium sized potatoes
1 medium onion
8 cups vegetable broth
2 teaspoons garlic powder
1 teaspoon salt-free seasoning blend
1/4 teaspoon ground black pepper
1 cup cashew milk (or other plant-based milk)

Method:
Wash, peel, and chop all of the vegetables, or leave the peelings on if you prefer. I leave the peels on the potatoes.

In a large stock-pot over medium heat, saute the veggies in a bit of water for a few minutes, until they begin to soften.

Add the vegetable broth and spices to the pot, plus a little water if necessary to completely cover the vegetables. Bring to a boil, then turn down the heat, cover, and simmer until veggies are tender, stirring occasionally.

Carefully remove the pot from the heat and let the soup cool a bit. Puree cooled soup until it is as smooth as you prefer. I puree my soup with an immersion blender, but it can be done in batches in a regular blender, too. Stir in the cashew milk.

Reheat the soup to serving temperature, then serve with a sprinkle of dried parsley on top. I love it with a dash of kelp blend seasoning, too... yum!


This delicious soup is plant-based, oil-free, and soy-free... which in my opinion, makes it perfect! But even my not-completely-plant-based hubby and kids think it is fabulous, so don't hesitate to give it a try. I hope you like it, too.

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