February 18, 2014

Vegan, Gluten-Free:: Creamy Carrot & Cauliflower Soup

This has become one of my new favorites for the winter.
Cauliflower allows the soup to be super creamy
but keeps the soup dairy-free, so it's an awesome vegan option!

Recipe: Creamy Carrot & Cauliflower Soup
                                                                     By: Hannah Claudia                  
1/2 an onion, roughly chopped
2 cloves of garlic, smashed
2 carrots, roughly chopped
1 stalk of celery, roughly chopped
2 cups of cauliflower, roughly chopped
2 tsp oregano
3 cups of water

(opt.): about 1/2 - 3/4 cups of chickpea ketchup curry
(recipe for that is on: http://www.rivercottage.net/recipes/chickpea-ketchup-curry-/)

1. Sautee the onion and garlic in some oil until caramelized.
2. Add in the carrots and celery and cook for about 5 minutes.
3. Mix in the oregano and cauliflower; cook for about 1-2 minutes.
4. Add the water and cook until the vegetables are really soft (approx. 40-45 minutes)
5. Turn off the stove and add the chickpea ketchup curry if you want.  
6. Pour everything into a blender and blend away! (or use an immersion blender)

I love adding the chickpea ketchup curry to this soup recipe because
it adds brighter flavors to the rich soup, but it also adds protien, so this soup
is perfect by itself for a meal ;) 

xoxo, Hannah

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