During these cold winter months in New England, we like to have a lot of food from the oven or stovetop. Soups are a basic and easy favorite for many. I decided to make a quick cauliflower soup for dinner tonight. I usually don't measure things while cooking, so feel free to add your spices and liquids to your liking. : ) You will need a powerful blender, Ninja, or Vitamix.
1 head of cauliflower, stems and florets
2 cups of plain unsweetened almond milk
1 teaspoon cayenne pepper
1 teaspoon tumeric
1/3 cup nutritional yeast flakes
1 1/4 cup of water
1/2 teaspoon sea salt
1/3 of an onion, chopped
5 cloves of garlic, minced
Sauté´garlic and onion in a ceramic pot in 1/4 cup of water for about 5 minutes. Add in the cauliflower and another cup of water and cook on high for about 10 minutes, stirring occasionally. Add in the cayenne, tumeric, yeast flakes and salt. Stir well and reduce to a medium heat. For the next part, you are most likely going to need to blend the cauliflower in batches and set aside in a bowl. Blend cauliflower until no large chunks remain, adding in the milk while you do so. Ours was still a little chunky and I liked it that way but feel free to blend to whatever consistency you prefer. Once all of your cauliflower is blended, put the mixture back into the ceramic pot and cook for another 10 minutes on a medium/low heat. Serve warm and enjoy!
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