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Cauliflower and Basil Soup
Source: The Mix--Twin Cities Natural Food Co-op Production Mar/Apr 2013 (Entered by Lara Rasmussen Anderson)A creamy soup made so simply by the blending of the cauliflower, so very low fat. Simple and easy. Can’t go wrong with basil, even if cauliflower gives you pause.
Serves: 4-6
Vegan!
Ingredients
1 1/2 #
cauliflower (approx 1 head)
2
medium onions, chopped
1 Tbsp
olive oil
1 cup
vegetable stock/broth or water
1 tsp
sea salt
2 cups
plain almond, flax or rice milk
1/2 tsp
ground black pepper
Step by Step Instructions
- Trim leaves from cauliflower head and trim stem(s) from florets. Chop stems and keep separate. Break florets into 1" pieces.
- In large pot, heat olive oil and sauté onion for 5min, then add cauliflower stems. Sauté 5min more. Add florets, broth/water, and salt; cover. Bring to boil, reduce heat and simmer for 10min, until cauliflower is tender.
- Uncover and scoop out 2 cups cauliflower and reserve. Transfer the contents of the pot to a blender, add almond/flax/rice milk and blend until smooth. Pour back into pot with reserved cauliflower, add black pepper and basil/parsley; and stir until heated through. Serve hot.
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