Creamy Cauliflower Soup
Recipe from Whole Food Goodness
Florets from1 head cauliflower
(cut in large florets)
4 cups water
1 cup carrots cubed
1 cup chopped celery
1 medium potato cubed
1/2 – 1 cup cashews or sunflower seeds
2 Tbsp ground Spike no-salt seasoning or other
1 cup frozen peas
1 bunch scallions thinly sliced
1/4 tsp ground pepper
3 Tbsp nutritional yeast (optional)
Juice from 1 lemon
Sea salt
Cook the cauliflower, carrots, celery, and potato in the 4 cups of water over medium-high heat until tender. Ladle just the cooked cauliflower and a cup of the broth into a blender. Add cashews or seeds and Spike. Blend until smooth. Set aside. Add frozen peas and scallions to soup pot. Cook 2-3 minutes until scallions are soft. Add blended cauliflower mixture, lemon, pepper, nutritional yeast if using and salt to taste. Serve hot. Serves 6–8.
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