Our Veggie Kitchen

As soon as school rolls around, I start making soup. Something about fall just makes soup the right choice and I eat it at lunch more days than I don't. I started the season working on my tomato crop with Roasted Tomato Soup and Curried Tomato and Spinach Soup. Last weekend, I added Provencal Pumpkin Soup. I also made a Green Curry Stew, but didn't take any pics, but it was definitely good enough to make again.

Then I made this Golden Cauliflower Soup from last fall, with some updating to the recipe. I played around with the fat content, adding a bunch more cashews and cut back on the margarine. This made it deliciously creamy. I also tried to make a huge batch of soup that went very quickly, so I didn't peel the carrots or potatoes. This not only kept a healthy aspect of the veggies in the soup, but it added flecks of color.

Again, this made a huge batch of soup. Feel free to cut it in half, or freeze the leftovers.



2 quarts water
1 head cauliflower, chopped
2 medium potatoes, cleaned & chopped
6 stalks celery, chopped
1 lb carrots (about 6), cleaned & chopped
2 medium onions, chopped
1 cup cashews
4 cloves garlic, chopped
1/4 cup nutritional yeast
1 tbs miso
1 small lemon, juiced
1/2 tsp salt
1 tsp pepper
4 tbs Earth Balance Margarine
1/4 cup all-purpose flour
4 cups unsweetened soy milk

Combine water with the cauliflower, potatoes, celery, carrots, onions, garlic, and cashews. Bring to a boil and simmer for about 15 minutes, until the vegetables are soft. Meanwhile, melt the butter over medium heat. Stir in the flour and continue cooking for about 5 minutes. Whisk in the soy milk and the nutritional yeast, miso, lemon juice, salt and pepper. Reduce to low and simmer.

In batches, blend the vegetables and add to the milk mixture. Stir thoroughly to combine. Test and adjust with salt and pepper, if necessary. Makes about 5 quarts.

10 servings: 260 cal (13g fat, 28g carbs, 11g protein)