Tuesday, January 1, 2013

Cauliflower Soup

It's cold outside and a good day for soup! 
This cauliflower soup is gluten and dairy free.

4 T vegan butter
1/2 whole onion, finely diced
1 whole carrot finely diced
1 stalk celery, finely diced
1 whole cauliflower head (roughly chopped)
2 T fresh or dried parsley (chopped)
2 quarts Low-sodium Chicken Broth Or Stock
1 t pepper
1/2 t celery salt
3 T arrowroot starch
3 cups almond milk
2 teaspoons To 4 Teaspoons Salt, To Taste
1 t pepper

In a large soup pot or dutch oven, melt 4 tablespoons butter. 
Add the onion and cook for a few minutes, or until it starts to turn brown.
Add the carrots and celery and cook an additional couple of minutes. 
Add cauliflower and parsley and stir to combine.
Cover and cook over very low heat for 15 minutes. 
After 15 minutes, pour in chicken stock or broth and 1 t pepper & 1 t salt and celery salt.
Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, add milk and arrowroot.
Whisk to combine. Heat, but do not boil. 
Remove from heat and set aside. Mixture will thicken as it sets.
After broth mixture stops boiling and is simmering, add thickened milk. 
Allow to simmer for 15 to 20 minutes. 
Check seasoning and add more salt or pepper if necessary.
Serve immediately.

If you don't have to be dairy or gluten free, you might like Pioneer Woman's version of Cauliflower soup.

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