CREAMY CAULIFLOWER SOUP

Monday, June 27, 2016

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Ingredients

Quantity 

Cauliflower &ndash chopped

1 head

Red onion &ndash diced

1

Red pepper &ndash diced

½ or 1 small

Carrot &ndash chopped

1 big or 2 small

Garlic &ndash frozen or fresh

2 cloves

Cashews

½ cup

Extra virgin olive oil

1 tbsp

Water or stock (can use non-MSG chicken soup base powder)

4-6 cups

Salt and pepper

To taste

Soy milk

½ cup

1. Chop the cauliflower into florets. Place on a lined baking sheet and sprinkle with olive oil, salt and pepper. Roast at 350 for 30 minutes.

2. Sautee, red onion, red pepper, carrot and garlic in olive on medium heat until the vegetables turn brown.

3. Add the water/stock and soy milk and then add the cashews and cauliflower.

4. Bring the pot to a boil and then reduce the heat to low and let it simmer for at least 1 ½ hours.

5. Using a blender or immersion blender, blend all the ingredients until you get a smooth, creamy consistency.

Enjoy! 

 

Click here to print the recipe





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