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Salads - Soups - Sidedishes
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Vegetarian
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3-4
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| Preptime |
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15-20 mins
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Ingredients |
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3 1/2 cups vegetable broth
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3 cups cauliflower, coarsely chopped
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1-2 teaspoons extra-virgin olive oil
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1/4 cup onion, coarsely chopped
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1/4 cup green pepper, seeded and chopped
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2 cloves garlic
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1-2 Tablespoons nutritional yeast
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1-2 Tablespoons Bragg's Liquid Aminos
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1 teaspoon lemon juice, or to taste
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Pinch cumin
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Pinch dried chipotle chile pepper
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Pure maple syrup or agave nectar, to taste
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Sea salt and freshly ground black pepper, to taste
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3/4 cup almonds
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Instructions |
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Bring vegetable broth to a boil. Add cauliflower. Bring back to a boil, then cover, and lower heat to a simmer. Cook until cauliflower is tender.
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In the meantime, in a small pan heat the olive oil. Add onion, green pepper, and garlic, and heat, stirring occasionally, until softened.
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Add onion mixture to the soup. Stir in remaining ingredients (except the almonds).
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Add almonds to a blender. Remove approximately 1 cup of the broth and add to blender. Blend until completely smooth, and stir back into the soup.
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Originally Submitted
10/25/2011
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You can add this Chunky Cauliflower Soup recipe to your own private DesktopCookbook.
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