We have been adding a lot more meatless meals to our 2014 meal plan. One of our family’s goals to cut back on any organic meats that we were buying and replace those with great meatless alternatives. We recently picked up a beautiful head of cauliflower from the farmer’s market and the mister made the most amazingly creamy, organic, gluten-free, vegan cauliflower soup, it is so good and a great way to warm up on a cold winter day.
Eben has an odd aversion to cauliflower so when he said, “This is the best potato soup ever – can I have another bowl?” Of course, I just smiled and said, “Yes, of course you can!”. Ha! With it being kid-friendly, it makes it that much more a must for our winter meal plan, we hope you will add it to yours. Here is the recipe:
Ingredients
- 1 organic head of cauliflower
- 1 organic onion, chopped
- 2 cloves organic garlic, chopped
- 4 cups organic vegetable broth
- 2 tablespoons organic extra virgin olive oil
- salt and pepper
Directions:
Chop the cauliflower, onion and garlic. In a saucepan heat the olive oil over medium heat, add the garlic and onion. Cook until soft about 5 minutes. Add the cauliflower, vegetable stock and bring to a boil. Reduce the heat and simmer until the cauliflower is very soft, about 15 minutes. Remove from heat and using a handheld immersion blender, puree the soup. Of course, you could add larger chunks of carrots, potatoes and celery too! Eben likes his served with a gluten-free grilled cheese sandwich. Serves 6.
Enjoy!
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