A rich, satisfying soup that's low in carbs, gluten free, and vegan? It can be done! Blending the cauliflower in this soup gives it a fantastic creaminess, and you can add a cheese substitute or shredded cheddar cheese at the end if you wish for a tasty, vegan, veggie-loaded dish!
INSTRUCTIONS:
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the onions and sauté until translucent, about 4-5 minutes.
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Add the cauliflower, nutmeg, dry mustard, cayenne, and a pinch of salt and pepper and saut é for 1-2 minutes.
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Add the vegetable or chicken broth, bring the mixture to a boil and add the Lucky Iron Fish for 10 minutes. Simmer, uncovered, then remove Lucky Iron Fish, wash and dry thoroughly
- Simmer for another 10 minutes or until the cauliflower is very tender. You can break it up or mash while it's cooking to speed the process.
- Use an immersion blender, or transfer the mixture to a blender, and puree until smooth and creamy. Return the soup to the pot over medium heat and add the broccoli and carrot.
- Bring to a simmer and cook for 20-25 minutes, or until the broccoli is tender. If you are using frozen broccoli, you only need to cook until the broccoli is thawed and heated through.
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Reduce the heat to low and stir in the cheese alternative or cheddar cheese a little at a time. For thinner soup, add additional broth or water to desired consistency. Season to taste with salt and pepper.
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Serve in bowls and sprinkle with additional cheese alternative or shredded cheese and crumbled bacon, if desired.
Recipe adapted from Cupcakes and Kale Chips.
