For my second day with my new blender, I whipped up some nice soup!
Cream of Cauliflower Soup
1 head of cauliflower (cubed)
3 med gold potatoes (cubed)
5 cloves of garlic (chopped)
3 cups of water
1 1/2 cups of vegetable broth
1/2 cup of coconut milk
2 tablespoons of onion (chopped)
1 tablespoon of olive oil
1/2 tablespoon of nutritional yeast
2 teaspoons of salt
1 teaspoon of paprika
1 teaspoon of pepper
In a pot, bring the water to a boil. Add the potatoes and cauliflower and boil for 15-20 minute or until the potatoes are soft.
In a saute pan, bring the oil to low-med heat. Add the onion and garlic, and fry for 5 minute until the onion is soft.
Once the potatoes are soft, add strain the liquid and set aside. In a blender, combine the vegetable broth, coconut milk, nutritional yeast, paprika, pepper, salt, and both potato and cauliflower. Puree until smooth.
Place back in a pot, on very low heat and allow to get hot. If the heat is too high, the soup with scorch. Serve dusted with paprika or scallions.
Mine came out a bit more colorful than it would have if I had not used the fancy orange cauliflower. If you can find purple cauliflower, that would look great too. I also made a couple great green smoothies to showcase my new glasses again.