creamy cauliflower soup

   

Overview

Time: 30 minutes
Dishes: large pot, medium pot, steamer basket, blender

Hello, hello Dear Readers!

When I first created this recipe, it was with the intention of making it Cauliflower Au Gratin Soup, but since there was no cheese (or breadcrumbs) in the soup, I thought it would be a stretch to call it that. 

The soup does have notes of cheesiness, thanks to the nutritional yeast, and you could make it all-out au gratin by adding the optional vegan cheese, so I leave the option to you. I love the soup as is but I also love it with some cheese added; it just depends on my mood. 

When I went to serve the soup this week I asked my husband what I should serve with it - thinking a sandwich might be too much or a salad too off beat. With a straight face he said "Fries." After laughing at the idea, I gave it some much needed thought and decided that it would, at least, make for a decent photo.

To my surprise it is excellent with a side of fries! We had curly fries in the freezer, so I air-fried up a batch and tossed it with some vegan parmesan (from GOOD PLANeT). We dunked them in the soup, nibbled on them between spoonfuls of cauliflower bites and enjoyed the meal immensely. Totally healthy, maybe not, but it was well worth the sacrifice from our burger meal to enjoy the fries alongside this creamy, cheesy goodness. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Chop and cook onions.
• Peel and chop potatoes and carrots while onion cooks. 
• Add the water as soon as the onions are cooked and add the potatoes and carrots when they are ready.
• Steam the cauliflower while the soup cooks. 
• Cook the potatoes until they are falling apart to avoid gumminess when you blend.

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Creamy Cauliflower Soup

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

1 teaspoon olive oil

1 small onion, chopped

2 garlic cloves, chopped 

6 cups water

2 medium waxy potatoes, peeled and chopped (about 2 cups)

2 medium carrots, chopped (about 2 cups)

3 tablespoons nutritional yeast flakes

1 teaspoon salt 

1/2 teaspoon black pepper 

16 to 20 ounces cauliflower florets

1 cup shredded vegan cheese (optional)

1. Onion Base: Heat the oil in a large pot over medium heat. Add the onion and garlic. Cook, covered, until lightly golden, about 4 minutes. Stir as needed.  

2. Root Vegetables: Add the water, potato, carrot, nutritional yeast, salt and pepper to the Onion Base. Bring to boil, reduce to simmer and cook covered until the potatoes are falling apart, about 15 minutes.  

3. Cauliflower: Steam the cauliflower until tender, about 7 minutes. Reserve 2 cups of Florets for garnish. Set aside.

4. Blend: When the potatoes are falling apart, add the Cauliflower (except for the reserved florets) and blend with an immersion blender. Alternatively, blend in a standard blender. Blend very well. Taste and adjust seasoning. Add the reserved cauliflower Florets and optional cheese. Stir well and serve.  

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