Creamy Cauliflower Thyme Soup
3/4 cup buckwheat (not toasted)
3 cups water
1 large sweet onion, chopped
1/2 head cauliflower, chopped
1 tablespoon sunflower seed butter
1/2 lemon, zested and juiced
1-3 teaspoons apple cider vinegar or more lemon juice, optional
4-5 tablespoons nutritional yeast
2 teaspoons fresh or dried thyme
2 teaspoons fresh or dried dill
1 teaspoon paprika
salt, to taste (this is a large, thick pot of soup, so you may need quite a bit)
1. Start by cooking the buckwheat. You can also use any other type of grain if you can't find buckwheat. Add it to a pot with the water and bring to a boil. Turn down to low and simmer, covered, for about 25 minutes.
2. Meanwhile, add onion and cauliflower in another pot with just a bit of water at the bottom. You can saute the veggies if you like.
3. Sprinkle a pinch salt over them, put the lid on, and let them steam for about 10 minutes. You want the cauliflower just starting to soften, but not overcooked.
4. Puree the vegetables (use a hand blender, or transfer to a blender or food processor), then add the buckwheat and puree until smooth. Add the nut/seed butter, lemon zest and juice, vinegar, and some water.
5. Blend until it gets creamy and thick. Add the seasonings and more water as you need to for consistency. If you leave it to simmer a bit longer with the seasonings, the flavors will come together even better.
Source of recipe: To watch a free video of me making this creamy cauliflower thyme soup, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/creamy-cauliflower-thyme-soup