Thursday, September 30, 2010

Creamy Cauliflower Soup (Vegan)

I found this recipe in the Vegan Lunch box book. We had all the ingredients on hand (except for the nutritional yeast) and we were able to whip this up with very little work. This soup warms the soul and its hearty and filling. Eat with Ezekiel bread. YUM! This only makes 6 cups. So you may want to double the recipe like we do.

Creamy Cauliflower Soup

This warm, golden cauliflower soup gets just a hint of cheesiness from nutritional yeast. The soup is filled with potatoes, carrots, and cauliflower -- a great way to eat your vegetables!
makes 6 cups

1 small head cauliflower, cut into small florets (about 6 cups)
1 TB olive oil
½ a small onion, diced
1 large garlic clove, minced
1 ½ cups potato, peeled and chopped
1 cup carrots, peeled and diced
1 ¼ tsp. salt
1/4 tsp. white pepper, or more to taste
1 TB nutritional yeast flakes

Place the cauliflower florets in a steamer basket and steam until tender.
Meanwhile, heat the olive oil in a large saucepan over medium high heat. Add the onion and sauté, stirring frequently, until the onion is soft and translucent, about 5 minutes. Add the garlic and cook, stirring, for another minute. Add the potatoes, carrots, and 4 cups of water. Bring to a boil and lower the heat. Simmer, covered, until the potatoes and carrots are completely tender (the potatoes should be falling-apart tender so the blended soup does not become gluey).

When the cauliflower is tender, measure out 2 cups of the florets and set aside. Add the rest of the cauliflower to the potato mixture.[We mixed all of the cauliflower into the potato mixture]

Remove from heat and purée until smooth [We used the immersion blender. Just be careful not to let it splatter]. Add the cauliflower florets, salt, white pepper, and nutritional yeast flakes. Cook on low-medium heat, stirring, until warmed through. Taste for salt and adjust as needed. Serve as is or sprinkled with toasted pumpkin seeds.