Rain, Rain, Rain…
Recently where I live its been raining nonstop. I mean, literally, every single day its rained. In fact it’s raining right now as I type this. Needless to say its been putting a real damper on my mood. Now I’m someone that usually loves the rain. The rain, even cloudy days, are often a nice break from all the sun I usually see. It always seems to put me in more of a creative mood. However, I really don’t like it when it rains and I have to work, mostly because I work part time at a movie theater.
Anyway, enough with my ranting. Even though it’s hot and humid outside I have been craving some kind of warm, savory, soup. So instead of making my way over to Panera and paying for something overpriced I decided to try my hand at making my own soup. Now I’ve dabbled with making soups with cauliflower before, but I think that this one turned out pretty great. The best part is that its really simple to make.
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| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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- 1 large head cauliflower
- 1 tbls olive oil
- 3 cloves garlic
- 1/4 cup vegan butter I used Earth Balance
- 2 stalks Celery
- 1 bag frozen mixed veggies I used carrots and Peas
- 1/2 tsp thyme
- 1/4 cup All-Purpose Flour
- 4 cups vegetable broth
- 1 1/4 cup almond milk
- salt and pepper to taste personal preference
- 2 tbls nutritional yeast
Ingredients
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|
- Preheat your oven to 400 degrees
- Chop your Cauliflower and place onto a sheet pan covered in parchment paper along with garlic cloves
- Coat Cauliflower and garlic with olive oil and salt and pepper and place in oven for 20-25 minutes
- While the Cauliflower is being roasted chop up the celery and cook bag of frozen veggies according to Microwave instructions
- Once the Cauliflower is done take it out of the oven and set aside
- Melt vegan butter in a large pot and add the celery- let sit for about five minutes
- Next add in the veggies, garlic (Finely chop before putting in the pot), Cauliflower, thyme and flour .Cook until the flour disappears
- Add in he vegetable broth and let simmer for 10 minutes
- After 10 minutes stir in the almond milk, nutritional yeast, and salt and pepper to taste
- Serve warm
So as you can see super simple. Now you could always make some of your own changes to this recipe as well. I used Nutritional Yeast for this recipe, but you could also use shredded vegan cheese if you want to make it extra cheesy. I had the unfortunate luck of buying some and then opening the package only to realize that it had expired three months ago. So…that didn’t work out. Always check your dates people.
This chowder will also keep for about a week in your fridge.
Now, if you will excuse me, it’s time for lunch.