RECIPE: Cheezy Cauliflower Soup (Crockpot and StoveTop Versions)

[Guest guest]

OK, here's one I made up on boring day And then I kept on making it. It's

good with our

without the tofu.

 

I usually make this soup in large quantities in the slow cooker, but it works

just as well on

top of the stove, of course. The tofu can be added or not, as a matter of

choice. This

particular batch I made on top of the stove and we enjoyed big bowls of it last

evening.

 

Obviously, for the crockpot version it is wise to double all quantities here if

you do not

have a small pot

 

CHEEZY CAULIFLOWER SOUP

 

1/2 cauliflower, chopped

1/2 brown cooking onion, chopped

2 cloves garlic, finely chopped

1 large stalk celery, strung and chopped

1 handful fresh parsley, chopped, or 1 Tbsp dried

1 potato, chopped (around 5 ounces weight)

4 cups water or vegetable stock

1 pkg soft silken tofu (optional)

1 Tbsp Braggs liquid

2 Tbsp nutritional yeast flakes

pinch cayenne

1 Tbsp vegan worcestershire-style sauce

pepper and salt to taste

Garnish: chopped parsley and/or celery leaves, chopped chives, vegan bakon bits,

etc.

 

Bring the water or stock to the boil. Add the cauliflower, onion, garlic,

celery, parsley and

potato, bring to a boil, reduce heat to simmer, cover and continue to cook on

simmer until

the vegetables are soft. Depending on how small you chopped the vegetables, this

could

be 10 to 20 minutes. Test a piece of potato to see.

 

NOTE: For the slow cooker version, place the ingredients as above into your slow

cooker or

crockpot on high for around 3 hours. Return the blended vegetables to the

crockpot still

set on high and reheat with the rest of the ingredients for around 20 minutes or

until JUST

hot.

 

When done, remove a couple of scoops of the vegetables from the soup and set

aside.

Blend the rest of the vegetables and stock in batches in a blender. If you use

the tofu, add

it to the blender along with the soup. (You could of course use a blender wand

instead,

leaving some vegetables unblended for texture.)

 

Return the blended soup to the pan, add the vegetables you set aside, set over

medium-

high heat, and take this opportunity to add a little more water or stock to

bring the soup

to the desired consistency. This will be depend on your pan and the stove heat -

more

liquid may have evaporated in the cooking than you prefer. Also, if you choose

to use the

tofu, the consistency will have changed. Soup should be creamy in substance.

 

While bringing the soup back to the boil, add the Braggs, nutritional yeast,

cayenne,

worcestershire sauce, pepper and salt, and stir well. Taste for seasoning and

adjust if

neeeded.

 

Garnish and serve with your favourite bread, quickbread or biscuits.

 

Love, 'River'