Amy’s “Wagon-Draggin’, Lid-Poppin’” Golden Creamy Cauliflower Soup
Ingredients
- 2 small heads cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 large garlic cloves, minced
- 3 cups peeled and chopped potatoes
- 2 cups peeled and diced carrots
- 8 cups vegetable stock
- 1 tablespoons salt
- 2 tablespoons Sriracha hot chili sauce
- 1/2 cups nutritional yeast flakes
- 1 dashes tamari, as needed, for more saltiness
Instructions
- Steam the cauliflower florets until tender.
- Heat the olive oil in a soup pot over medium-high heat.
- Add the onion and sauté, stirring frequently, until the onion is soft and translucent—about 5 minutes.
- Add the garlic and cook—stirring—for another minute. Add the potatoes, carrots and vegetable stock.
- Bring to a boil and lower the heat. Simmer, covered, until the potatoes and carrots are completely tender and the potatoes are falling apart.
- Add the steamed cauliflower to the potato mixture.
- Turn off the heat and puree with an immersion blender (or in a standard blender) until smooth.
- Add the salt, Sriracha and nutritional yeast.
- Cook, stirring, until warmed through. Taste for salt and add tamari as needed.
