RECIPE: Slow But Easy Cheezy Cauliflower Soup

[Guest guest]

Sometimes I make cauliflower soup on top of the stove and sometimes I just

toss everything in the crockpot so I can turn my back, go out, whatever, and

not worry about anything boiling dry or boiling over. This is how we make it

crockpot style.

 

SLOW BUT EASY CAULIFLOWER SOUP (VEGAN)

 

1 head cauliflower, chopped

1 yellow onion, chopped

3 stalks (ribs) celery, strung and chopped

2 handfulls parsley, chopped, or a couple of Tbsp dried

1 or 2 potatoes (about half a pound/450 g), chopped

5 or 6 cups vegetable stock (preferably homemade)

1 pkg soft tofu

2 or 3 Tbsp Braggs (or smaller amount of tamari)

3 or 4 Tbsp nutritional yeast (to taste - the more, the 'cheezier')

good pinch or more of cayenne

1 - 2 Tbsp vegetarian worcestershire sauce

Freshly ground black pepper and salt to taste if needed

garnish at will *

 

Put the vegetables and stock into the crockpot, making sure the vegetables

are covered by the stock, and cook on high for about 3 hours, depending on

the size of the pieces in the pot. When everything is nice and soft, cool a

little

and put into a blender in batches along with a little of the tofu with each

batch

and the nutritional yeast, cayenne, Braggs, worcestershire sauce, until all the

soup is thick and creamy. Reheat carefully and taste for salt and pepper (you

should need no salt, but . . . ).

 

The amount of stock needed is imprecise because of the inexactness of the

size of a head of cauliflower - the bigger the head, the thicker the soup and it

might need a little extra stock before reheating. We like ours thick.

 

* You can garnish, of course, as you wish - with a little vegan sour cream or

yoghurt, chopped parsley, chopped chillies (for the brave) or a few shreds of

green onion and / or a few grates of nutmeg.

 

Pat

 

------

[Guest guest]

Thanks a lot Pat. This sounds very good. I might try this tonight. Love. Shemmy

 

pengwhyn <veggiehound wrote:

 

Sometimes I make cauliflower soup on top of the stove and sometimes I just

toss everything in the crockpot so I can turn my back, go out, whatever, and

not worry about anything boiling dry or boiling over. This is how we make it

crockpot style.

 

SLOW BUT EASY CAULIFLOWER SOUP (VEGAN)

 

1 head cauliflower, chopped

1 yellow onion, chopped

3 stalks (ribs) celery, strung and chopped

2 handfulls parsley, chopped, or a couple of Tbsp dried

1 or 2 potatoes (about half a pound/450 g), chopped

5 or 6 cups vegetable stock (preferably homemade)

1 pkg soft tofu

2 or 3 Tbsp Braggs (or smaller amount of tamari)

3 or 4 Tbsp nutritional yeast (to taste - the more, the 'cheezier')

good pinch or more of cayenne

1 - 2 Tbsp vegetarian worcestershire sauce

Freshly ground black pepper and salt to taste if needed

garnish at will *

 

Put the vegetables and stock into the crockpot, making sure the vegetables

are covered by the stock, and cook on high for about 3 hours, depending on

the size of the pieces in the pot. When everything is nice and soft, cool a

little

and put into a blender in batches along with a little of the tofu with each

batch

and the nutritional yeast, cayenne, Braggs, worcestershire sauce, until all the

soup is thick and creamy. Reheat carefully and taste for salt and pepper (you

should need no salt, but . . . ).

 

The amount of stock needed is imprecise because of the inexactness of the

size of a head of cauliflower - the bigger the head, the thicker the soup and it

might need a little extra stock before reheating. We like ours thick.

 

* You can garnish, of course, as you wish - with a little vegan sour cream or

yoghurt, chopped parsley, chopped chillies (for the brave) or a few shreds of

green onion and / or a few grates of nutmeg.

 

Pat

 

------

 

 

 

 

 

 

[Guest guest]

> Thanks a lot Pat. This sounds very good. I might try this tonight. Love.

Shemmy

 

Hope it turns out nicely for you ;=) I find it's different every time, somehow.

Perhaps because I make my own veg stock and therefore it is out of different

things or different strengths. Also, a little extra of the seasoning type things

makes a huge difference;=) Sometimes we have it without the tofu - a lighter

soup and stronger in the cauliflower flavour, which is good if you like

cauliflower!

 

Of course, this basic formula also works for broccoli and a whole bunch of

other vegetables ;=) although you might not want the cheezy flavour with

some of the more delicately flavoured ones.

 

Best, Pat ;=)