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CREAMY POTATO CAULIFLOWER SOUP (VEGAN) #dinner #healthyrecipe #potato


Velvety potato cauliflower soup gets it's richness from the cauliflower. It's mixed to make the ideal base. At that point the soup is stacked with thick potatoes to keep it healthy and finished.

Cool, shady evenings call for vegetarian soup! I cherish a decent exemplary vegetable soup, or veggie lover noodle soup, however once in a while I need something somewhat heartier. That is the point at which I prepare a clump of Creamy Potato Cauliflower Soup.

The almonds and cauliflower give the soup a velvety base, while the onions, garlic, and seasonings unite the flavors pleasantly.


INGREDIENTS :

FOR THE ALMONDS
  • 1/2 cup blanched almonds, soaked *(see note)
  • 1 cup non-dairy milk

FOR THE SOUP
  • 3-4 medium golden potatoes, peeled and chopped into roughly 1 inch cubes
  • 1 medium head of cauliflower, chopped
  • 1 medium onion, chopped
  • 3 large garlic cloves, chopped
  • 1 cup water, plus 1-2 Tablespoons for sautéing
  • 1 and 1/2 cups non-dairy milk, divided (plus more to thin if needed)
  • 4 Tablespoons nutritional yeast
  • 1 Tablespoon fresh lemon juice
  • 1 and 1/4 teaspoon Himalayan pink salt, or to taste
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground mustard
  • 1 bay leaf

OPTIONAL TOPPINGS
  • Fresh Ground Pepper
  • Green Onions or Chives
  • Coconut Bacon

INSTRUCTIONS :

FOR THE ALMONDS
  1. Boil about a cup of water for soaking. Once the water is boiling, turn off the heat and add the almonds. 
  2. Let soak for 10-15 min while you chop your veggies. 
  3. Drain and rinse the softened almonds.
  4. Transfer the almonds to a blender with 1 cup of non-dairy milk. Blend until smooth. 

FOR THE SOUP
  1. Add the chopped onions, cauliflower, garlic, salt, ground mustard, parsley and 1-2 Tbsp. water to a large soup pot or dutch oven. Place over medium heat. Cook until the cauliflower is tender, about 8-10 min. If needed, add more water to keep the veggies from sticking.
  2. Transfer the softened veggies along with 1/2 cup non-dairy milk to your blender, with the already blended almonds. Blend until smooth.
  3. Pour the blended soup back into your pot. Add the cubed potatoes, nutritional yeast, bay leaf, lemon juice, 1 cup water and 1 and 1/2 cup non-dairy milk.
  4. Let simmer on low for 30-45 min or until potatoes are fork soft. Stir frequently to keep the potatoes from sticking. Add more milk/water, if needed, for desired consistency.
  5. Adjust the seasonings to taste.
  6. Serve Immediately with optional toppings.

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