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Cauliflower and Basil Soup
From Farm Where Life is Good
<p>A creamy soup made so simply by the blending of the cauliflower, so very low fat. Simple and easy. Can’t go wrong with basil, even if cauliflower gives you pause.</p>Source: The Mix--Twin Cities Natural Food Co-op Production Mar/Apr 2013 (Entered by Lara Rasmussen Anderson)
Serves: 4-6
Vegan!
Ingredients
1 1/2 #
cauliflower (approx 1 head)
2
medium onions, chopped
1 Tbsp
olive oil
1 cup
vegetable stock/broth or water
1 tsp
sea salt
2 cups
plain almond, flax or rice milk
1/2 tsp
ground black pepper
1/2 cup
fresh basil or parsley, chopped
Step by Step Instructions
- Trim leaves from cauliflower head and trim stem(s) from florets. Chop stems and keep separate. Break florets into 1" pieces.
- In large pot, heat olive oil and sauté onion for 5min, then add cauliflower stems. Sauté 5min more. Add florets, broth/water, and salt; cover. Bring to boil, reduce heat and simmer for 10min, until cauliflower is tender.
- Uncover and scoop out 2 cups cauliflower and reserve. Transfer the contents of the pot to a blender, add almond/flax/rice milk and blend until smooth. Pour back into pot with reserved cauliflower, add black pepper and basil/parsley; and stir until heated through. Serve hot.