Creamy Cauliflower Soup

Creamy Cauliflower Soup

Soup is on the menu every week in our house. Make a big batch on Sunday and have easy lunches and dinners throughout the week. I rotate through a few favorite recipes to prevent soup fatigue and was so happy when this one stuck.

Creamy Cauliflower Soup

Adapted from A Cup of Jo's Cheesy Cauliflower Soup (for Hangovers)

Ingredients 

  • Olive oil
  • 1 leek, cleaned and chopped
  • 3 garlic cloves, minced
  • Salt, pepper
  • 1/2 head of cauliflower, chopped into medium size pieces
  • 1 1/2 cups of vegetable stock
  • 1 zucchini, diced
  • 1/2 cup of almond milk 

1. In a soup pot, heat olive oil.

2. Add in leek and sauté until soft.

3. Add in garlic and salt + pepper to taste. Stir until garlic is fragrant.

4. Add in cauliflower and broth. Bring soup to a boil and then reduce to a simmer and cover.

5. Once cauliflower is soft (easily pierced with a fork) add in zucchini. Cover pot.

6. Once zucchini is cooked, add almond milk. Puree the soup using a blender. 

7. For a thinner consistency, add more stock/milk. To thicken, bring soup to boil to reduce. 

8. Serve with a drizzle of olive oil or parmesan and butter.  

9. Store leftover soup in the refrigerator or freezer.  

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