One of the best parts about eating vegan, is healthy soup. I love having soup on hand and usually cook one soup per week which allows for yummy left-overs throughout a busy week. This soup is great to make ahead and freeze some for future use, if it lasts that long!
Yield: 4 quarts
INGREDIENTS:
1 large head cauliflower, cut into florets
1 medium yellow onion, diced
2 bay leaves
1 tablespoon Organic No-Salt Seasoning
1 tablespoon black pepper, use 1 teaspoon if you don’t like heat
1 tablespoon dried thyme
1 tablespoon red pepper flakes, use 1 teaspoon if you don’t like heat
4 cloves garlic, minced
2 cup carrots, sliced into 1/4″ rounds
4 stalks celery, sliced into 1/4-1/2″ pieces
2-32 oz containers of vegetable stock, I used Rachael Ray’s
5 medium red potatoes, 1/4″ dice
2-15 oz. cans low-sodium white beans, rinsed
2-14.5 oz cans diced tomatoes, or 2 lb fresh diced tomatoes
DIRECTIONS:
On medium-high heat, water sauté onion and garlic. Add broth and all other ingredients, bring to a boil, then reduce heat to medium low and simmer for 30 minutes. Remove bay leaves. Using high-powered blender, blend 1/3-1/2 of soup to a creamy consistency. (RECOMMENDATION: Allow the soup to cool for at least 30 minutes before blending because it will explode out of the blender and make a huge mess, trust me. Usually I’ll cook the soup in the morning and allow to sit on the stove top to cool down. Then, at lunch time, I’ll blend.) Add the blended portion back to the rest of the soup, with the bay leaves, stir and heat through. If you aren’t going to eat immediately, then don’t reheat. Put in your containers for freezer or refrigerator.
Serve with green salad for a hearty vegan meal. Bon appetit!
I love having a bean salad on hand for quick meals, or to add to other dishes. Make this dish ahead of time so that the juices blend together.
