creamy cauliflower + carrot soup

This week the Academy of Culinary Nutrition launched its annual From Scratch cookbook for a cause, and I’m proud to have a version of my nourishing savory oats included in the book!

This is a digital cookbook with 47 gluten-free, dairy-free recipes donated by ACN grads. For 2017, ACN has chosen Community Food Centres Canada to benefit from 100% of proceeds, and we have a goal of raising $10,000 for the organization in 10 days.

You can download the book for as little as $15 to help us reach our goal, and to support spaces in low-income communities that use good food to build better skills, better health, and a better sense of belonging.

Here’s a sample recipe you’ll find in From Scratch Cooking, created by Abigail Hopkins of That Clean Life, “a simple vegan soup to warm your soul.”

creamy cauliflower + carrot soup
 
Prep time
Cook time
Total time
 
A simple vegan soup to warm your soul.
Author:
Serves: 4
Ingredients
  • 2 Tbsp extra virgin olive oil
  • 6 green onions, chopped
  • 5 medium carrots, chopped
  • 1 head cauliflower, chopped into florets
  • 6 cups water
  • 2 tsp dried thyme
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ½ cup parsley
Instructions
  1. Heat the olive oil in a large stock pot over medium-low heat. Add the green onions and sauté until softened. Add the carrot, cauliflower, water, thyme, salt and black pepper. Cover the pot and bring to a boil. Once boiling, reduce to a simmer. Let simmer for 20 minutes then add in the parsley and stir until wilted. Turn off the heat.
  2. Purée the soup using a blender or handheld immersion blender. (Note: If using a regular blender, be careful. Ensure you leave a space for the steam to escape.) Taste and adjust seasoning if needed. Ladle into bowls.
Notes
Tips: Set aside some cauliflower and carrots and roast in the oven for a garnish. Give it a gut-healing boost by using bone broth instead of water.

 

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