Can you believe it’s February 5th? Me, no. (That’s a very French thing to say, and it just naturally came out. France is rubbing off on me!) Even though we’ve done so much these past few months, I can’t understand where the time is going! (And now I sound not only French, but old. Sheesh.)
If you follow me on Instagram, you might have seen me post a lovely little bowl of cauliflower soup last week. I’m excited to share the recipe today – it’s so easy and simple but also highly delicious.
It reminds me a lot of the broccoli cheese soup I used to love at Panera – but without all the fat and calories. It’s creamy, delicious, and super healthy with a base of puréed cauliflower.
This is the kind of soup that would be tremendous served in a bread bowl.
I wonder if they make bread bowls in France?
Creamy cauliflower vegetable soup
- 1/2 medium head cauliflower (cut in large chunks)
- 1 teaspoon olive oil
- 3 medium carrots (diced)
- 1 medium yellow onion (diced)
- 3 tablespoons lemon juice
- 2 cups unsweetened non-dairy milk
- 1 10- oz package frozen spinach (or 4 cups fresh)
- 1 cup frozen peas
- sea salt to taste (I used 2 teaspoons)
- black pepper and crushed red pepper to taste
- First, we’re going to boil the cauliflower. Bring a pot of salted water to a boil and toss in the cauliflower. Let the water return to a boil, then cook the cauliflower until very soft, for around 10 minutes.
- While the cauliflower’s doing its thing, heat the oil in a pan over medium-high heat. Add the diced carrots and onion and sauté for 5-10 minutes.
- When the cauliflower is soft, drain it and add to the bowl of a food processor along with the lemon juice, and 1 cup of the non-dairy milk. Process until very smooth.
- Add about half the sautéed carrots and onions to the food processor and pulse until smooth.
- Pour the mixture back into the pot you used to boil the cauliflower.
- Add the remaining almond milk and the other half of the carrots and onions, and bring the mixture to a boil.
- Add the frozen peas and spinach and let everything boil for around 10 minutes, or until the veggies are soft. Stir to combine and season with salt, black pepper, and crushed red pepper to taste.
Like so many of my recipes, this one is totally customizable. Use broccoli or zucchini instead of the spinach. Try coconut milk for an especially creamy version. Or to bulk it up and add some protein, toss in some chickpeas or cooked quinoa. Endless possibilities here, and you really can’t go wrong.
Bon appétit!
Playful Rooted 
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