CAULIFLOWER SOUP - PLANT BASED

 https://www.foodbymaria.com/plant-based-cauliflower-soup/

CAULIFLOWER SOUP - PLANT BASED

Made this (also made cauliflower chowder) for Jackson's 15th birthday. He wanted something with bread bowls.  This was too runny to put in a bowl (I just dipped it).  I love the flavor of it.  I think carrots would be a good addition. I didn't blend but did the immersion blender and left big chunks.  Wouldn't have minded it even thicker.  Maybe next time don't add water or 1/2 the amount.  Didn't have lemon or dill, but bet it would be good.

1 1/2 cups (or less) sweet white onion, finely chopped

2 large cloves of garlic, finely chopped

1 head of cauliflower, cut into florets

season to taste

1 400 mL can of coconut milk

1 400 mL can of filtered water (try not adding if you want it thicker)

1 tsp veg stock paste 

2 tbsp. of nutritional yeast

1 tbsp. Arrowroot Powder – I used Bob’s Red Mill 

fresh cracked pepper

fresh dill

Into a large pot add your olive oil and heat on medium for 20 seconds before adding your onion and cooking till translucent and caramelized.   This may take up to ten minutes.  Stir often to avoid burning. After your onions are fragrant and soft you can add your garlic and cook for another 5 minutes. Add your cauliflower, season to taste and cook for another 5 or so minutes. Stir often.

Increase your heat to high, add your coconut milk, filtered water, stock paste and nutritional yeast to the pot and bring it to a boil with lid on.  Once boiling reduce heat to low and simmer till your cauliflower is nice and soft.

Into a small cup add your arrowroot powder and around 1/4 cup of water.  Stir till well combined and slowly add to the soup mixture, stir well to avoid any lumps.  Transfer soup mixture to a high speed blender and blend for around 1 minute or until perfectly silky smooth.

Serve immediately with olive oil, fresh cracked pepper, dash of lemon and some dill!