This soup fulfills any and all absolution in terms of creamy and filling. I was inspired by this recipe when I was interning in London this past summer. I had a non-vegan version at a local pub one rainy evening (prior to my vow to veganism). The soup was very delicious then, but I think the plant-based recipe is even better without the heavy cream and butter. Your pants will thank you too.
- 1 head cauliflower, washed, stem removed and stalks cut into equal size chunks
- 4 gold potatoes (or white, yukon, whatever), peeled, sliced into equal size chunks
- 1.5 onions, diced
- 3 cloves garlic, diced
- 2.5 boxes vegetable broth
- 1 tsp ground turmeric
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp dried rosemary
- several shakes cayenne pepper (optional)
- 5 stalks fresh thyme, washed and removed from stems, chopped
- 3 tbsp nutritional yeast
- 1 cup cashew milk, or other milk alternative
Soup directions: In a crock pot or slow cooker (or regular pot on the stove – this method needs more attention, but is feasible). Combine all of the ingredients and cook on the high setting for at least 4 hours, then reduce the temperature to low for the last few hours. Use an immersion blender, or pour the soup mixture into a blender, but wait until it is not hot. Blend the mixture until smooth. Finish with a splash of fresh cashew milk and cracked pepper and enjoy!