There’s just no end to what can be done with a cauliflower – mashed, roasted, made into a pizza crust. But this soup is one of the tastiest, easiest and creamiest ways to eat cauliflower. The celery adds a crispness to the flavor and the chives (both stirred into the pot and garnished on top of each serving) make it extra pretty.
This is an elevated enough soup to serve for a fancy-pants lunch, but I just love it in a big mug when I’m curled up with a good book. So warm and cozy. Enjoy.
- 2 large or three small heads of cauliflower, rinsed and chopped
- 1 medium yellow onion, peeled and quartered
- 3 cloves of garlic, peeled
- 2 stalks of celery
- 1 bunch of chives, diced
- 1 box of low sodium vegetable broth, or 4 cups of homemade broth
- ½ cup of nutritional yeast
- In a medium pot, boil the cauliflower, onion, garlic and celery together in the vegetable broth. Add a bit of water if needed to cover. Boil under you can insert a fork easily into the vegetables, about 10 minutes.
- Scoop out the vegetables, and whir them up in a Vitamix or high-speed blender, adding broth from the pot as needed for consistency. Once you have a batch that’s creamed, transfer it back to the soup pot and scoop out more boiled veg and broth to blend. You’ll do this a few times to get everything creamy.
- Once all the creamed soup is back in the pot, add the nutritional yeast. Stir slowly on low heat to dissolve and incorporate.
- Stir in the chives last (and leave a bit to sprinkle on top of each serving).
- Salt and pepper to taste.