Creamy cauliflower soup

Creamy cauliflower soup

Although we had a sneak peak of spring last weekend, the cold and snow have returned in my neck of the suburban woods.  Steamy bowls of comforting soup help take the edge off the chill.  This simple soup is thick and velvety without any added fat (the secret is a sweet potato) and nutritional yeast gives it a rich cheesy flavor.  It whips up in a flash, so you can make this even after you come home at the end of a long day.

Creamy cauliflower soup

serves 4 as a main dish or 6 as a starter

4 cups of water
1 onion, chopped
3 cloves garlic, minced
1 head of cauliflower, broken into large florets
1 sweet potato, peeled and cut into large chunks
1 teaspoon sea salt
1 teaspoon rosemary leaves
1/2 teaspoon tarragon
1 cup milk (I used almond)
1/4 cup nutritional yeast flakes
fresh ground pepper, to taste

In a stock pot over medium high heat, add the water, chopped onion, garlic, salt, rosemary and tarragon.  In a food processor, pulse the cauliflower and  sweet potato until finely minced.  (You can also cut these on a cutting board into small dice.)  Add the chopped vegetables to the water and bring to a boil.  Adjust the heat until the mixture is at a simmer and cook until the vegetables are soft.  Remove from the heat and add the milk and nutritional yeast.  Puree the mixture in 2 or 3 batches in a blender or use an immersion blender and puree in the cooking pot.  If the consistency is too thick, add a little additional milk.  Season with fresh cracked pepper and additional salt if desired.  Garnish with a few croutons, pumpkin or sunflower seeds or chopped herbs.

Thanks for reading!

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