This soup. Damn.
Sometimes I forget how awesome cauliflower is.
I bought a huge head of it at the market the other day, and it’s been sitting in my fridge making me feel guilty ever since.
I’ve been huge into grab-and-go meals lately and I just haven’t been able to be bothered creating something out of the poor cauliflower.
When I bought it, cauliflower crust pizza visions were in my head. Have you tried it yet? It’s so good! Last time that I was visiting my parents we had a pizza night and I made one of the pies with cauliflower crust and even my dad thought it was awesome. I loosely followed The Detoxinista‘s recipe.
Anyway, as I was going to bed last night, I decided that I was going to do a juice and smoothie-only day today. I used to do this every Monday, and I loved it. Such a great way to set the tone for the week. I don’t really know when I fell off the wagon with this habit, but I’d like to reintroduce it. So today was the day.
I woke up feeling a little on the miserable side. Achey, stuffy nose, headache. But, as planned, I drank a beet, carrot, lemon and ginger concoction and went about my day. To help fend off whatever it is that might be ailing me, I sliced 2 lemons and a bunch of ginger, covered it with water, added a healthy dash of chili peppers, brought the mixture to a boil and have been refilling my mug all day.
I went to a Yang Yin class with one of my favourite teachers, and then came home to a kale, banana, berries and hemp seed smoothie for lunch. I pushed on with my day, running errands and doing laundry to prepare for being away for the rest of the week. And then it started raining. Like a lot. And I got cold and wet and all I wanted was a warm and hearty and satisfying meal. No more stupid juices (have I ever mentioned how cranky I get when I’m hungry??). So this soup was born.
I cleaned and chopped the entire head of cauliflower and put it in a pot to steam. Sliced up some onions and garlic and got those sauteeing. Meanwhile I made a cashew cream to blend in. After the cauliflower was soft, I pureed it with the garlic and onions in the Vitamix and poured it back into the pot. I was about to add in the cashew cream when I realized that I absolutely didn’t need it. The pureed cauliflower was so thick and creamy and….luxurious that it was totally unnecessary. Don’t get me wrong. I’m not someone who thinks we should eat everything fat free, especially when those fats are healthy nut fats, but when it’s just as good without? Why bother.
Creamed Cauliflower Soup
Vegan and gluten-free
1 large head cauliflower, roughly chopped into florets
1 medium sized onion, sliced
2-3 cloves garlic, sliced
1 tbsp coconut oil
Thyme, about 1 tsp, to taste
Salt and pepper, to taste
Nutritional yeast, about 1-2 tbsp, to taste
Lightly steam the cauliflower.
While steaming, heat the oil in a pan, and saute the onions and garlic until they are lightly browned and fragrant.
Once cauliflower is fork-tender, run under cold water to cool a bit, then begin to puree with the onion and garlic mixture until very smooth(I did this in 3 smaller batches), transferring pureed soup back into pot as you go. In the last blender-full, add about 1-2 tbsp nutritional yeast and 1 tsp thyme.
Season with salt and pepper to taste, and bring back to a simmer.
Delicious served immediately, and probably even better the next day.