I am always looking for ways to get more vegetables into my diet. Especially the vegetables that I am not that quite fond of but I know I still need to eat them. Cauliflower is a veggie that I only like pickled but who needs that much sodium? So it was time to experiment…
Soup! Soup was the answer. Not just any soup but a creamy potato, leek, cauliflower soup. It tastes like creamy mashed potatoes. I can’t even taste the cauliflower. If you love the flavor of cauliflower you could add more to the pot. It is a super easy recipe- the hardest part is transferring to blender which would be made easier if you have an emersion blender.
4 Yukon Gold potatoes washed, peeled and cubed
4 cups of cauliflower broken up into smaller pieces
1.5 leeks white and light green parts only
2 tbsp minced garlic (I use jarred- if using fresh you may want to adjust)
1 qt low sodium vegetable broth
1 tbsp of vegetable Better Than Bouillon from Costco (it is the only one that I can get local that is low sodium).
1 cup soy milk
1/2 tsp pepper
Put about a 1/4 cup of the stock into a hot soup pot and add your leeks. Cook until soft. Add the rest of the stock and the cauliflower, potatoes, and garlic. Add enough water until the vegetables are just covered. Cook until potatoes and cauliflower are soft.
With a slotted spoon transfer in batches the vegetables to the blender with some of the stock and blend until smooth. I poured the blended soup into a pitcher (I didn’t want to add back to the pot until all batches were done and to see if I needed the stock that was left in the pot- you don’t want the soup to be too watery). Pour off the rest of the vegetable stock and then pour the blended soup back into the pot. Add 1 cup of soy milk, 1 tbsp of soup base, pepper, and more stock if needed to get the consistency you want. Taste and adjust pepper. Season with salt to taste.
Serves 6 and roughly 150 calories per serving.
Recipe by Raw Chef Debra Garner
To learn more about the raw food diet and Debra’s services please visit her Facebook page