You know what you need when it gets really cold outside?
A big bowl of hearty soup.
When it's really cold out, a big bowl of hot soup with crusty bread is my go to meal.
It was wet and cold in Texas, a must have soup weekend!
Do you ever have those days when you want to create a dish, but you don't have all the ingredients and you don't want to venture out to get them?
That was me this weekend, so I shopped my fridge and pantry, and an hour or so later I had a most tasty, hearty soup that was good for my soul and my body.
This soup is a great source of vitamin C, K, iron, antioxidants and loaded with fiber.
The base of this soup is, are you ready for it....Cauliflower. Yes, cauliflower, mixed with a few other tasty ingredients this soup was the hit of the weekend in my house. For the vegans the soup was topped off with nutritional yeast and the vegetarians parmesan cheese.
I mixed ½ cup nutritional yeast with ½ cup pine nuts to keep the soup vegan.
What could be better than a big bowl of soup, crusty bread and a warm cozy couch in front of a toasty fire.
Optional toppings Vegan - Nutritional Yeast or Vegan Cheese Vegetarian - Parmesan Cheese
- 1 head of cauliflower
- 1 ½ cups chopped leeks
- 1 lb gold potatoes cut into 1 inch cubes
- ½ cup chopped onion
- 1 ½ cup vegetable stock
- 3 cloves of garlic
- 1 ¼ cup almond or cashew milk or dairy milk for non-vegans
- 2 cans of 15 oz Northern beans, drained and rinsed
- 2 tablespoons chopped rosemary
- 1 teaspoon herbs de provence
- salt and pepper to taste
- 4 cups chopped kale
- Bring 2 quarts of water to a rolling boil.
- Add cauliflower, 1 cup of the leeks, onions and all but 1 and ½ cups of the potatoes, return to a boil and cook for 10 to 12 minutes or until cauliflower and potatoes are fork tender.
- Remove everything from pot using a slotted spoon and allow to cool slightly and pour water from pot.
- Place ingredients in food processor or blender with garlic and process until smooth while adding the vegetable stock.
- Pour mixture back into stock pot, add the milk, beans, rosemary, herbs de provence, a dash of salt and pepper and cook on med-low for 10 to 12 minutes. Add in kale and remaining leeks, potatoes and onions, cook until potatoes are fork tender.
- Season to taste with additional salt and pepper as needed.
- Top soup with topping of your choice
- Serve with crusty bread and enjoy!
- Serving Size: 1 ¼cup
- Calories: 286
- Sugar: 4.1
- Sodium: 284.8
- Fat: 6.6
- Saturated Fat: 0.6
- Carbohydrates: 45.2
- Fiber: 11.4
- Protein: 15.8
- Cholesterol: 0