Seems like the cold weather is going nowhere and that the low temps are making me hungrier so a heavy soup is in order!
It’s pretty normal for your body to crave more starchy foods during the winter because it’s its way of telling you that it wants to stay warm and cozy. This is why it’s natural to pack a couple of extra pounds during this season… don’t stress about it!
I feel that lately I’ve been eating a lot of potatoes, rice, pasta, sprouted grain breads and seeds… Nothing like a soup and grilled cheese sandwich on a cool winter night, right?
This cream of cauliflower is delicious and very filling so it’ll keep you warm while hitting the spot… enjoy!
Serves: 6 Prep Time: 10 min. Cooking time: 30 min. Total: 50 min.
- 1 head of cauliflower
- 1 small head of broccoli
- 2 white potatoes
- 1/2 white onion
- 1 garlic clove
- 1 bay leaf
- 2 tbsp. nutritional yeast
- 1 tbsp. sea salt
- 1/2 tsp. black pepper
- Sunflower seeds (optional)
- Dulse (optional)
- Grab a big pot and fill ¾ of it with water. Bring it to a boil.
- Cut the cauliflower, broccoli and potatoes in big chunks and add them to the pot.
- Add the onion, garlic and bay leaf.
- Cook for about 30 min. or until the potatoes are soft.
- Run the veggies through a strainer saving 4 cups of the water you used to cooked them in.
- Remove the bay leaf.
- Put all the veggies in a high-speed blender or food processor and add 4 cups of the broth, the salt, pepper and nutritional yeast (you may need to do this in 2 parts if you can’t fit all the veggies at once in your blender)
- Once everything is well mixed pour the soup back into the pot, taste it and add more salt and pepper if needed… I leave it up to your taste buds!
- You can top each bowl with sunflower seeds and some dulse.