These cool days still have me looking for warm, comforting meals- and I found just that in the following Creamy Cauliflower Soup recipe from Engine 2. Serve this with a light salad, and/or a hunk of crusty bread, if bread is your thing.
Here's the recipe for Kole's Creamy Cauliflower Soup from Engine 2 Diet:
Ingredients:
4 cups chopped onion
1/2 tsp sea salt
2 1/2 cups water, divided
3 cups diced potatoes
1/2 cup chopped celery
2 large carrots, diced
1 head cauliflower, cut into bite-sized florets
2 cups low sodium vegetable broth
2 Tbsp peanut butter or other nut butter
4 Tbsp low-sodium tamari
sea salt and cracked pepper to taste
Heat onion, salt, and 1/2 cup water, then simmer on low for approximately 20 minutes, or until the onions cook down to a nice mush. Check to make sure the water is sufficient, and then add 1/4 cup water as needed, so the onions don't burn on the bottom of the pot.
Add the potatoes, celery, carrots, and cauliflower along with 2 cups of water and the vegetable broth. Simmer until all of the vegetables are soft- about 20 minutes. Add the nut butter and tamari.
Pour in batches to blend in a blender, or mash with a potato masher (or use an immersion blender) until the soup is mostly smooth.Season with cracked pepper and sea salt to taste.
Variations: Add one bunch of freshly chopped kale, mustard greens, or collard greens 5 to 8 minutes before serving for extra tasty nutrition!
Here's the recipe for Kole's Creamy Cauliflower Soup from Engine 2 Diet:
Ingredients:
4 cups chopped onion
1/2 tsp sea salt
2 1/2 cups water, divided
3 cups diced potatoes
1/2 cup chopped celery
2 large carrots, diced
1 head cauliflower, cut into bite-sized florets
2 cups low sodium vegetable broth
2 Tbsp peanut butter or other nut butter
4 Tbsp low-sodium tamari
sea salt and cracked pepper to taste
Heat onion, salt, and 1/2 cup water, then simmer on low for approximately 20 minutes, or until the onions cook down to a nice mush. Check to make sure the water is sufficient, and then add 1/4 cup water as needed, so the onions don't burn on the bottom of the pot.
Add the potatoes, celery, carrots, and cauliflower along with 2 cups of water and the vegetable broth. Simmer until all of the vegetables are soft- about 20 minutes. Add the nut butter and tamari.
Pour in batches to blend in a blender, or mash with a potato masher (or use an immersion blender) until the soup is mostly smooth.Season with cracked pepper and sea salt to taste.
Variations: Add one bunch of freshly chopped kale, mustard greens, or collard greens 5 to 8 minutes before serving for extra tasty nutrition!
