Winter is just about over. Finished. Finite! Warming up for the swan song. Yes, I’m jumping the gun a little because spring doesn’t technically begin for another week or two and we all know how winter can rear its ugly head in the face of defeat. I’ve seen snow in April. But for all intents and purposes we’re just about done. And even though we’ve had a relatively mild winter, I’m still ready for spring. But I’m not ready to give up some of my creature comforts from the last few months, including soup. Soup has a love affair with winter. That’s why I’m eating this Vegan Cheesy Cauliflower Soup slowly; trying to savor the moments. Like I’m eating it up with a spoon…which I can accurately say I’m doing quite literally.
Cauliflower is going through a Forrest Gump sort of revival right now – you can use it with mashed potatoes, pizza, served as an appetizer like buffalo wings, and you can even make cauliflower steaks. I’m not kidding ya!
I just happen to like it with this thick and creamy soup. It’s filling, nutritious, and not too hard on the calorie checkbook. You know, that mysterious place where you try to balance calories spent vs. calories taken in? Soup is a perfect way to become a caloric CPA!
This soup is so creamy I also served it over baked potatoes with a little bit of steamed broccoli on top. Now that’s what I call a perfect meal…any time of year!
Cheesy Creamed Cauliflower Soup
- 1 tablespoon olive oil
- 2 cloves of garlic, chopped
- 1 onion, chopped
- 1 jalapeño, washed, deseeded, and chopped
- 1 head of cauliflower
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cups Vegetable broth
- 1 15 oz can low-sodium chickpeas, drained and rinsed
- 2 cups sugar free almond milk (or plain soy milk)
- 1 cup water
- 1 cup vegan cheddar cheese, chopped or shredded
- 1/4 cup mild miso paste
- In a large saucepan, pour the olive oil and cook the onion and garlic over medium heat until transclucent.
- Add the chopped cauliflower, carrots, celery and jalapeno slices. Stir until all the vegetables are coated in oil as well. Cook for a few minutes until the vegetables begin to carmelize.
- Add the vegetable stock, bring to a boil and then reduce heat and simmer with the lid on.
- Meanwhile, add the rinsed chickpeas to a food processor along with the almond (or soy) milk. Pulse until the mixture is smooth.
- When the vegetables are tender, add them to the food processor (with the chickpea mixture) and pulse for a second or two until it is coursely ground. You may need to do this in batches depenending on the size of your food processor.
- Pour the soup back into the saucepan.
- Next place 1/2 cup of water and the chopped cheese and miso in the food processor and pulse for several seconds. Pour this in the soup mixture too. You probably still have some cheesy sauce in the bottom of the food processor so add a little more water and swoosh it around and pour that into the soup mixture as well. You might as well use all you can!
- Place the lid on the pot and continue to cook over low heat until you’re ready to serve.