One way to remedy that food belly youâ€™re carrying into the new year is to start making soups. By keeping the soup as clean as possible â€“ no milk, cream, butter or other heavy add-ins â€“ you get your body back on track, but by using the comfort of creamy cauliflower as well as nut milk, you are still satisfying your hunger, transitioning well into lighter foods, and satisfying your taste buds. Happy 2013 and enjoy this vegan creamy cauliflower soup!
Cauliflower: is an excellent source of vitamin C, vitamin K, manganese, omega-3 fatty acids, and minerals. It helps protect against free radical damage, reduces the risk of cardiovascular disease and cancer, and has anti-inflammatory properties. Cauliflower also boosts brain function and because of its fiber content, promotes digestive health.
Creamy Vegan Cauliflower Soup
Keywords: soup vegan vegetarian cauliflower red pepper capers chickpea flour
- 1/2 head cauliflower
- 3 cups water
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 heaping tablespoon chickpea flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon thyme
- 1 cup plain almond milk (or rice or soy milk)
- 1 teaspoon chopped fresh parsley for garnish
- Capers for garnish
- Red pepper flakes for garnish
Get rid of the cauliflower stem and leaves and chop into chunks. Bring water and cauliflower to a boil, reduce heat to a simmer and let cook for about 10 minutes, or until the cauliflower is very soft and tender throughout. Set the cauliflower aside to cool. When it is cool enough, blend both the cauliflower and the water it cooked in until smooth. Set aside.
While the cauliflower is cooling, in a medium saucepan over medium heat, add the olive oil and garlic. After 30 seconds of cooking the garlic, add the flour, thyme, salt, and pepper. Whisk until smooth and let cook for about 1 minute or until it thickens. Ad the almond milk and whisk. Let boil and then reduce to a simmer and continuous mix until the sauce becomes increasingly thicker.
Add the pureed cauliflower to the bowl and mix together until smooth.
Serve the soup with a garnish of parsley, red pepper flakes and capers. Drizzle with olive oil.
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