CAULIFLOWER POTATO SOUP
Tonight I made Cauliflower Potato Soup for my family and friends. I like this recipe because it is healthy, simple and tasty, like in nutritionally delicious.
Here is the recipe. Tonight I used the outer green leaves of the cauliflower as well, due to its high mineral value. To this recipe I added some bite sized steamed potatoes for texture. Sliced green scallions garnish the soup. Leftover soup is a great freezer item when you want "fast foods".
Creamy Cauliflower Soup
Tonight I made Cauliflower Potato Soup for my family and friends. I like this recipe because it is healthy, simple and tasty, like in nutritionally delicious.
Here is the recipe. Tonight I used the outer green leaves of the cauliflower as well, due to its high mineral value. To this recipe I added some bite sized steamed potatoes for texture. Sliced green scallions garnish the soup. Leftover soup is a great freezer item when you want "fast foods".
Creamy Cauliflower Soup
You
can use a stainless submerge blender by Oster, or one by Braun to hand-mix soup
in the pot. If using a regular
blender for hot soup, be careful because steam pressure can build up. To avoid
this, start out on a low setting, and gradually increase to high.
2 cups Yukon Gold potatoes
(2 medium potatoes) cut in medium pieces
5-1/2 cups water, pure
1 cup onions, (1 small)
sliced
5-1/2 cups cauliflower (1
medium cauliflower) cut into medium pieces
4 tablespoons vegan butter
1 cup soy creamer
1/2 teaspoon garlic, minced
3 tablespoons white miso
2 tablespoons liquid aminos
1 tablespoon + 1 teaspoon
Herbes De Provence
3/4 teaspoon sea salt
1/2 teaspoon black pepper
pinch cayenne pepper
garnish: black sesame seeds
(optional)
* If adding cauliflower raw
greens, chop fine and add them at step 6.
Directions
1.
Pour water into
a 5 quart soup pot and bring to a boil, add potatoes, turn down the heat to
medium, cook potatoes 5-10 minutes.
2.
Add cauliflower
and onions, bring to boil, turn heat down and simmer 25 minutes.
3.
Stir in the
remaining ingredients, except sesame seeds. Simmer 5 minutes.
4.
Blend the
contents in a blender until smooth and creamy.
5.
Ladle into
individual bowls.
6.
Garnish with
black sesame seeds (optional) Serve while hot.
7.
If you are
freezing leftovers, name and date label with a marking pen.
Yield: serves 4 (8-1/2 cups)
Note:
Optional:
Cauliflower greens, chopped fine can be added in Step #3. Blended, the soup will come out with a
light green tint or add raw with sesame seeds garnish.
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