Overview
Time: 30 minutes
Dishes: large pot, medium pot, steamer basket, blender
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.
Creamy Cauliflower Soup
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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