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Parve
Easy
6 Servings
Allergens 
No Allergens specified
I’m constantly on the lookout for a veggie-based soup that’s creative, easy to whip up, and delicious. Soups are a great option on their own, or as a snack or a side dish to balance out any meal. They’re a helpful way to give bulk and add fiber and veggies to your daily diet. This cauliflower-based soup is the perfect healthy and filling combination to help keep you fuller longer. How often do you find a soup that doesn’t require oil!? Try this creative blend of ingredients to spice up your soup repertoire this chilly season.
3 baby potatoes, peeled and chopped
1 medium onion, chopped
5 cloves garlic, peeled and crushed or 5 cubes Gefen Frozen Garlic
2 12-ounce (340-gram) bags riced cauliflower or 32 ounces (900 grams) Beleaf Frozen Cauliflower Florets
2 and 1/2 cups water, divided
1 cup coconut cream
2 and 1/2 teaspoons salt, to taste
2 teaspoons onion powder
1 teaspoon chili flakes, or to taste
1/2 teaspoon crushed red pepper, or to taste
1/2 teaspoon black pepper
1/2 teaspoon Pereg Sweet Paprika (or smoked paprika, if you prefer)
chives and/or microgreens, for garnish (optional)
Place potatoes, onion, garlic, and six tablespoons water in a soup pot over medium heat.
Allow onions to turn translucent and potatoes to start to soften, about two to four minutes. Add cauliflower and remaining water. Bring to a boil, then turn heat down to medium again.
Add all remaining ingredients and stir to combine. Simmer for about 15 minutes or until cauliflower can be pierced easily with a knife. Remove from heat.
Allow the pot to stand for 10 minutes to cool down. Using an immersion blender, blend until smooth. You can also transfer the soup to a blender. Leave the lid open and blend until soup is smooth. Serve warm. Garnish with chives and/or microgreens.
Photography by Beth Warren
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