Tuesday, August 20, 2013

Healthy Cauliflower Soup

Cauliflower Soup
The fall season is approaching and I could not be more excited. Aside from getting the opportunity to wear newly acquired animal themed sweaters (geek alert!), walking without feeling like I am going to melt away, and biking. I also look forward to eating all the soups I plan on making.

Confession: I eat soup during the summer season too.

Bunny sweater. This little guy is a bit wrinkly. 

Cheers to fall! 

Cauliflower Soup

1 medium or large head of cauliflower, rough stems removed and chopped
1 medium sized onion, finely chopped
4-5 medium sized carrots, peeled and shredded
3 garlic cloves, minced
1/2 cup unsweetened plant milk of choice (I used rice milk)
1 tablespoon olive oil
Freshly ground black pepper to taste
1 teaspoon salt
1/2 teaspoon ground marjoram
1/2 teaspoon celery seed
1/2 teaspoon ground allspice
1 tablespoon dried dill
1 large bay leaf
6 cups strong vegetable broth
Fresh dill for garnish (optional)

So good!
In a large soup pot, sauté the onion in oil over a medium heat for about 10 minutes. Add garlic and grated carrots and cook for 5 minutes. Add a splash of water to the pot - once in a while - to prevent from sticking. Stir often. Add pepper, salt, marjoram, celery seed, allspice, dried dill and bay leaf. Stir and cook for another 2 minutes. Add cauliflower and vegetable broth. Cover and bring to a boil.

Once boiling, lower the heat to medium-low and cook for about 20-25 minutes until the cauliflower is fork tender. Turn off the heat and remove the bay leaf. Add plant milk of choice and stir. Now blend half of the soup with an immersion blender for a thicker consistency. Don't have an immersion blender? No worries. Transfer half of the soup mixture to a regular blender with care so that you don't burn yourself. Blend well. Add blended soup mixture back to the pot and stir. Taste for salt and pepper. Garnish with fresh dill and serve.

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