I don't remember where I found the original recipe for this soup, but regardless, the original was way too complicated for this girl who likes to keep things simple in the kitchen. So, as usual, I tweeked it and now I'm much happier with this version. And, even the kids love it. In fact, I served it for lunch today and had everyone asking for seconds. You know it's a good day when your kids want more cauliflower. 😊
It's funny because I've been hearing them ask for seconds more and more lately when it comes to vegetables. Even raw ones. Must be the Juice Plus+ they get ever day because, guess what? I've noticed that my taste buds have changed too and I will even eat raw bell peppers on my salad now. Gasp!
Regardless, we're lovin' this soup. It's perfect for a cold, rainy day like today. In February. In the North. Say what??
Anyways, here's the skinny on this creamy, dairy-free bowl of yum.
Creamy Potato Cauliflower Soup
1 head of cauliflower, chopped
1 medium onion, chopped
3 garlic cloves, chopped
4 c. almond milk
2 c. water
1 1/4 t. sea salt (we love Redmond's)
1/2 t. dry mustard
1 t. dried parsley
5 T Bragg's Nutritional Yeast
Add the chopped onions, cauliflower, garlic cloves, salt, dry mustard, parsley, nutritional yeast, almond milk and water to a large soup pot. Cook over low heat for about 45 minutes or until your potatoes are soft.
I double this batch for my large crew and if we have some leftover it's great reheated the next day. Enjoy!
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