Pretty Easy Cauliflower Soup
1 head cauliflower, chopped
3 celery stalks, chopped
1 medium onion, chopped
2 white potatoes, chopped
strong vegetable broth, as needed
1 teaspoon herbs de provence
1 bay leaf
1 teaspoon celery flakes, optional
1-2 cups plain nondairy milk, as needed (I use soy)
1 tablespoon nutritional yeast, optional
salt and pepper, to taste
1. Add all vegetables to large pan. Add enough vegetable broth until the vegetables are just covered. Add the bay leaf, herbs de provence and the celery flakes, if using.
2. Boil the vegetables until the potatoes and cauliflower are soft, about 20 minutes. Try to mash as much cauliflower as you can using a fork.
3. Turn off the heat. Slowly add milk. Add to taste. Start by adding 1 cup and then taste. Add another if the soup is too strong. Add the nutritional yeast, if using. Season to taste.
Serve with a baguette and vegan margarine.
Source of recipe: This soup is delicious, easy, and nutritious. It was adapted from my mother's own dairy recipe that I grew up with.
SO HOW'D IT GO?
Wonderful quick recipe,used some rutabaga that I had left over from making pasties, great rich flavor. thanks for the recipe.
needed a way to use an entire head of cauliflower and LOVED it :)
like the others I pureed most of the vegetables half way in
thank you :)>>>
Very tasty. The herbs de provence really gives a lovely flavor. I pureed some of the soup with my immersion blender, leaving the soup nice and creamy with a few small veggie chunks. I served this with Super Easy Asparagus, also from this site and delicious.
OH MY GOSH!! This very well may be the best soup recipe EVER! I could not believe how good this came out. I did add a little bit if braggs and also pureed half of the soup to make it even creamier. I could eat this every day of my life! Thank you to whoever posted this recipe!!
This soup was just so tasty - we had it for supper last night and will make it again soon.
Thanks