The first week of vegan/gluten-freeism is a success! I also had pizza on Friday night, so let’s not get caught up in the details. A few recipes from last week are worth sharing, so scroll down for some scrumptious nutrition.
My mom makes the absolute best potato soup. She claims it’s all in the heavy whipping cream that is added at the very end – the secret ingredient for every creamy soup. Unfortunately, nothing about her comforting potato soup is nutritious. This cauliflower soup recipe is just about as creamy and, depending on the salt levels, really light and flavorful. It takes about 30 minutes to prepare and would be great with a number of toppings (chives, sage, or red pepper flakes). The husband went back for seconds - win.
1 Head of cauliflower, broken into pieces
1 onion, yellow or white
2 vegetable bouillon cubes (or vegetable stock)
12 cups of water
1 can of preferred white beans (pinto, cannellini, navy)
salt and pepper to taste
Sauté onion in olive oil at the bottom of your soup pot with a bit of salt and pepper. When onion is translucent, add 12 cups of water with 2 vegetable bouillon cubes and bring to boil. Add cauliflower and simmer for 25 minutes. Then stir in beans.
Use a hand mixer to roughly puree soup. (It worked best for me to transfer the soup pot to the sink for blending to contain the splattering. ) Enjoy!