I was out all day taking my father in law to see the sights and after a really big lunch, I planned to make something kind of light for supper. This soup was really simple and deliciously creamy.
Creamy Cauliflower and Potato Soup
2 TB olive oil
1 onion, chopped
3 ribs celery, sliced
2 cups cauliflower, chopped
3-4 small to medium russet potatoes, peeled and chopped
4 cups vegetable broth or water
unsweetened soymilk (a good brand: Kikkoman Pearl)
salt and pepper to taste
dash of paprika
Heat olive oil in a soup pot on medium high heat. Add onion and celery and saute until soft. Add cauliflower and potatoes and stir for a few minutes. Add veggie broth or water and bring to a boil. Cover and let simmer for 20 minutes or so until the vegetables are very soft. Mash with a potato masher if you like to break them down even more. Then add enough soymilk until you get the right consistency of creaminess (about 1/2 cup or more). Blend 3/4 of the soup in a blender until smooth and add back to the pot. Heat through and season with salt and pepper to taste and paprika. Serve hot.
2 comments:
Oh, Kim. You've gone and done it again. You make my tummy rumble! We will definitely have to cook together one of these days. I visit CA every so often so we'll need to set that up!
leanne-
Definitely! Or even visiting some good vegan restaurants which I don't get to do often as I'd like.
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