Cheesy Cauliflower + Potato Soup - GOOD SAINT · 2018. 12. 4. · CHEESY CAULIFLOWER + POTATO SOUP...
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CHEESY CAULIFLOWER + POTATO SOUP INGREDIENTS: 2 tables oil or butter 2-3 cloves garlic, minced 1 medium onion, chopped 2 medium carrots, diced 1 medium-sized head of cauliflower, about 4 cups chopped 4-5 medium red potatoes, diced 1/4 cup all-purpose flour 4 cups vegetable broth 1/2 cup Daiya Cutting Board Collection Pepper Jack Shreds 1/3 cup nutritional yeast 1 tablespoon lemon juice 1 1/2 teaspoons salt 1 teaspoon pepper 1 bay leaf DIRECTIONS: In a soup pot, over medium heat, melt your butter. Add in your garlic and onion and saute about 4-5 minutes, until onions start to turn glassy. Add in the carrots, cauliflower and potatoes and stir to combine. Add in the flour, stirring to coat the vegetables. Pour in the vegetable broth, Daiya Pepper Jack Shreds, nutritional yeast, lemon juice, salt, pepper and bay leaf and bring to a boil. Lower the heat slightly and let the soup simmer for about 30 minutes, until the potatoes and cauliflower are fork-tender. Remove the soup from heat, blend half in a blender or with an immersion blender in a separate container and recombine so soup has a medium-chunky texture. Serve with bread, fresh parsley, and a Box of Love! Serves 4-6. Leftovers save well for up to a week. Enjoy! GOOD SAINT
Transcript of Cheesy Cauliflower + Potato Soup - GOOD SAINT · 2018. 12. 4. · CHEESY CAULIFLOWER + POTATO SOUP...
CHEESY CAULIFLOWER + POTATO SOUP
INGREDIENTS:2 tables oil or butter2-3 cloves garlic, minced1 medium onion, chopped2 medium carrots, diced1 medium-sized head of cauliflower, about 4 cups chopped4-5 medium red potatoes, diced1/4 cup all-purpose flour4 cups vegetable broth1/2 cup Daiya Cutting Board Collection Pepper Jack Shreds1/3 cup nutritional yeast1 tablespoon lemon juice1 1/2 teaspoons salt1 teaspoon pepper1 bay leaf
DIRECTIONS:In a soup pot, over medium heat, melt your butter. Add in your garlic and onion and saute about 4-5 minutes, until onions start to turn glassy. Add in the carrots, cauliflower and potatoes and stir to combine. Add in the flour, stirring to coat the vegetables. Pour in the vegetable broth, Daiya Pepper Jack Shreds, nutritional yeast, lemon juice, salt, pepper and bay leaf and bring to a boil. Lower the heat slightly and let the soup simmer for about 30 minutes, until the potatoes and cauliflower are fork-tender.
Remove the soup from heat, blend half in a blender or with an immersion blender in a separate container and recombine so soup has a medium-chunky texture. Serve with bread, fresh parsley, and a Box of Love!
Serves 4-6. Leftovers save well for up to a week. Enjoy!
GOOD SAINT
