Sunday, January 23, 2011

Creamy Cauliflower Soup

Tonight for supper, I had a yummy cauliflower soup. Cauliflower (and kale) is from the brassica family of vegetables which all offer great support for healthy liver cleansing, so this soup is a great cleanse meal!

Here is the recipe for Creamy Cauliflower Soup (see picture to the left):
1 tbsp olive oil, 1 medium onion, chopped, 4 garlic cloves, minced, 1/2 leek, chopped, 2 celery ribs, chopped, 1/2 cup fresh basil, chopped, 2 cups vegetables (I used zucchini, portobello mushrooms, and shitake mushrooms), chopped, 1 head of cauliflower, chopped (this was approximately 2- 3 cups of cauliflower), 6 cups vegetable broth/water (I used water with 1 tsp of sea salt), 1 1/2 cups nuts (I used cashews, walnuts, and pine nuts), 1/2 cup nutritional yeast, 1 lemon, freshly squeezed, 1/2 cup water, 2 green onions, chopped, 2 cups leafy greens (I used black kale), chopped, 2 cups cooked beans (I used chickpeas, but a smaller bean, like a navy bean, may be a better fit), 1 cup cooked rice (I used short grain brown rice), 1 avocado, sliced

Heat olive oil in soup pot and saute onions and garlic for 3 minutes. Add leek and celery and saute for 2 minutes. Add basil and saute for 1 minute. Add assorted vegetables and saute for 2 minutes. Add cauliflower and saute for 3 minutes. Add vegetable broth/water, bring to boil, and reduce to simmer for 15 minutes. In a food processor, combine nuts, nutritional yeast, lemon juice, and water and blend to a smooth consistency. Once 15 minutes have passed, remove soup from heat, add nut blend mixture, and mix well. Blend soup (I used a hand blender) to a chunky consistency. Mix in green onions, leafy greens, beans and rice. Garnish with a few slices of avocado and serve.

Once the soup was dished up, it was seasoned with flax oil and sea salt. It was a rich, creamy, and delicious meal!

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