Creamy Cauliflower Soup (dairy-free)

cauliflowersoup

Shout out to my friend, Angel, for sharing this awesome soup recipe with me!!!!

I still can’t believe this amazingly smooth and tasty soup is made with so few (and so pure) ingredients!!!!

Mmmm…

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

Makes about 6 cups

INGREDIENTS:

1 TBSP extra virgin olive oil (or more if needed)
2 medium onions, diced
16 oz. frozen cauliflower
4 cups water
3/4 tsp sea salt, to taste
1/8 tsp ground white pepper or 1/2 tsp freshly ground black pepper, to taste (I prefer it with white ground pepper because it gives a very distinct and tasty flavor!)
Freshly ground black pepper (for garnish) – optional

DIRECTIONS:

Heat oil in a medium sauce pan over medium heat.

Add onions and sauté until tender (but don’t allow them to brown).

Add cauliflower and sauté 1-2 minutes.

Stir in water. Bring to a boil.

Reduce heat and simmer for about 5 minutes, until cauliflower is tender.

Puree the soup until smooth. We prefer to use a stick/immersion blender, so we can puree it right in the pan. If you don’t have one, you’ll need to transfer the soup to a regular upright blender in batches.

**If the soup seems a bit “fuzzy,” then you’re not done blending! So just keep going until it’s almost as smooth as milk – you’ve got to blend this a bit longer than you’d think.

Season soup, to taste, with sea salt and ground black or white pepper.

Serve garnished with freshly ground black pepper and a swirl of extra virgin olive oil on top if you’d like (not shown here).

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

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Indian-Spiced Cauliflower & Yams

Indian-Spiced Cauliflower & Yams

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our e-book, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes and a complete additive-free grocery shopping guide!! Your satisfaction is guaranteed…or your money back!)

Makes about 4 servings

INGREDIENTS:
2 large yams, cut into 1/2-inch cubes
1 small head cauliflower, cut into small florets
6 TBSP extra virgin olive oil (or melted coconut oil)
2 tsp cinnamon
2 tsp dried thyme
1 tsp cumin
1 tsp fennel seeds
2 pinches clove powder
Sea salt and black pepper, to taste

*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.

DIRECTIONS:
Preheat oven to 400 degrees. Grease 2 casserole pans. Add all chopped veggies to a large mixing bowl. Add oil and spices and toss to coat evenly. Spread 1/2 of veggie mixture in each pan. Roast, uncovered, until tender (about 40 minutes). Be sure to stir the veggies every 10 minutes or so. Salt, to taste, and enjoy!

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our e-book, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes and a complete additive-free grocery shopping guide!! Your satisfaction is guaranteed…or your money back!)