It's soup season! I'm new to homemade soup making, it's pretty easy so should be experimenting with more soon. I love soup because it's a simple way to eat lots of vegetables. Cauliflower is high in Vitamin C, K and Folate among other nutrients.
For this soup you will need:
1 Cauliflower, cut into 1" pieces
1 Yukon gold potato, cut into smaller pieces similar in size to the cauliflower florets
2 Garlic Cloves, smashed
1 Shallot, minced
1 T Extra Virgin Olive Oil
Salt and Pepper
Additional spices to flavor the cauliflower (such as an italian blend, rosemary, parsley, paprika, a pinch of Cayenne)
2 C Vegetable Broth
1 C Soy Milk
makes about 5 servings
Toss everything together except for the broth and milk. Bake in the oven at 350 degrees for 25-35 minutes, your kitchen will smell amazing. Once the veggies are tender, dump everything into a pot along with the vegetable broth and soy milk and simmer for 20 minutes. Use an immersion blender or hand mixer until smooth. Be careful, it can get messy (I splattered)!
Top off the soup with toasted almonds and parmesan cheese. I know this looks like gruel, but it's de-licious!
1 comments:
YUM! i love love love cauliflower.
Post a Comment