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:
- Big soup pot with lid, food processor, knife, cutting board, wooden spoon, stove-top
- 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!)
- 1 block silken tofu
- 2 Tbsp nutritional yeast
- 6-8 cups water or veggie stock, with 1/2 cup set aside
- Kosher salt and ground black pepper
- 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.
- 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.
- 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.
- 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.
- 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.