There is nothing more comforting to me than soup. And since it’s getting cold here in New York, I have been making all kinds of new soups.
I am starting soup season off right with this simple, yet filling New England Cauliflower Chowda. It’s New England because the soup base is white as opposed to Manhattan style red. Cauliflower packs a nutrition punch and each bowl is brimming with lots of healthy vegetables. Pair this with some crusty bread and you will be full for hours.
- If you don’t have cashew cream (which is easy to make, cashews + water in Vitamix) swap out 1 cup of the water for a cup of your favorite unsweetened plant milk.
- I use my vegetable broth powder that I made last year. If you don’t have any, use vegetable stock instead of water.
New England Cauliflower Chowda!
A hearty bowl of comforting soup starring the amazingly versatile cauliflower!
- 1 small heat of cauliflower (or 1/2 of a big one)
- 1 small onion
- 2 small carrots
- 1 stalk celery
- 1 teaspoon vegetable broth powder
- 6 little yellow potatoes
- 3 cups filtered water
- 1/4 cup cashew cream
- Fresh parsley, for garnish
Dice the onions, slice the carrots and celery.
Add to a soup pot and sweat the vegetables on medium heat.
Add the dry vegetable broth powder and cook until the veggies are softening.
Cut the potatoes into quarters and cut the cauliflower, cut into bite size chunks. Add to the pot.
Add the water and cashew cream and cook down until the potatoes and cauliflower are al dente.
Garnish with chopped parsley. Enjoy!