Vegan Potato, Green Bean, and Cauliflower Soup

This soup is what I’m all about. Easy prep and clean flavors inspired by what was at the market yesterday.  A no-fuss hot comforting meal for those of us with no money to waste and even less time.

Potato, Green Bean, and Cauliflower Soup: 

O Hai! Cola (my three-legged study buddy) iz checkin out teh delishus noms

Equipment:

  • Big soup pot with lid, food processor, knife, cutting board, wooden spoon, stove-top

Ingredients:

  • 1 large head cauliflower, cut into big bite-sized pieces
  • 2 lbs red new potatoes, cut into large bite-sized pieces
  • 3 large yellow onions, cut into a large dice
  • 1 head of garlic (8-12 cloves), peeled and roughly chopped
  • 1 pt. of green beans, trimmed and halved
  • 1 celery heart with leaves, chopped (I didn’t have any celery around this time, so I used a big bunch of a celery-flavored herb called Par-cel and it worked out well!)
  • Basil
  • Thyme
  • 1 block silken tofu
  • 2 Tbsp nutritional yeast
  • 6-8 cups water or veggie stock, with 1/2 cup set aside
  • Evoo
  • Kosher salt and ground black pepper

Directions:

  1. Heat a Tbsp or 2 of evoo over medium-low heat in the bottom of a large soup pot.  As you prep the veggies, add them to the hot oil (prep in this order: onions, celery, garlic, potatoes, cauliflower, green beans), stirring occasionally.
  2. Season the veg with salt, pepper, basil, and thyme.  Continue to saute over med-low 10-15 mins, letting the potatoes and cauliflower really mingle with the onions and garlic.
  3. Meanwhile, break the silken tofu block into 2-3 pieces and add them to the food processor.  Add the 1/2 cup water/stock and blend until the tofu is liquefied and completely smooth.  Season with a generous couple of pinches of salt and pepper as well as the nutritional yeast.  Add the “cheese” to the cooking veggies in the pot.
  4. Let the sauce cook with the veggies a few minutes and then add 6-8 cups of water or stock to the pot until the veggies are totally submerged.  Stir, cover, and bring to a boil on high heat.
  5. Once boiling, reduce the heat to medium and let the soup simmer, covered until all of the vegetables are tender (about 15-20 mins).  Re-season as needed.
  6. Enjoy!!
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2 thoughts on “Vegan Potato, Green Bean, and Cauliflower Soup

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