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    11.13.15

    We’re definitely headed toward soup weather – some places more than others. And do we have the soup for you… This plant-based cauliflower soup recipe is warming with a delicious flavor profile…and it comes with snacks.

    Heather Cox is the delightful doll behindĀ EatRealFoodNYC, a wellness blog with a focus on – you guessed it – eating real food. How strange is it that, in our current food culture, eating “real” food actually requires great effort? We love where Heather is coming from and a few of the projects she’s working on over on the East Coast are right up our alley. Consider Heather’s soup for a healthful meal not long after Thanksgiving is over to achieve a little balance…

    I believe that good food should always be enjoyed with good company. There is something quite special about sitting around a table with friends or family and enjoying a meal together. This time of year we are craving warmer and more nourishing foods and soup is an easy way to hit both of those requirements. I generally make a bunch of it up and keep it in the freezer so on those lazy nights when i don’t feel like cooking, all i have to do is heat it up on the stove. I served this soup as a starter at one of The Treehouse Retreats recently and it was a huge hit. The sweet combo of cauliflower with pear and fennel mixed with the crunchiness of the parsnip chips really hits the spot!

    CAULIFLOWER, PEAR + FENNEL SOUP WITH PARSNIP CHIPS
    Serves about 4

    Ingredients:

    2 Tbsp + 1/2 cup olive oil
    1 whole cauliflower, roughly chopped
    1 fennel bulb, roughly chopped
    3 pears, peeled and cored and roughly chopped
    6 cups veggie stock
    1 cup raw cashews
    2 – 4 parsnips, peeled
    salt and pepper to taste

    Directions:

    For the parsnip chips:

    Using a vegetable peeler, peel off “strips” of parsnip, rotating the parsnip as you go until you can no longer peel anymore.

    Set up a plate with a few pieces of paper towel on it by the cook top.
    In a small saucepan add the 1/2 cup olive oil and bring to a boil.

    Very carefully, add small handfuls of the parsnip strips to the oil, stirring gently, until light and slightly browned.

    Transfer to the plate with the paper towel and add a pinch of salt if desired.

    Repeat until all parsnips are done.

    For the soup:

    Heat the 2 tablespoons of oil in a large saucepan over medium heat.

    Add the cauliflower, fennel, pear and veggie stock and bring to a boil.
    Lower the heat and let simmer for 10-15 minutes, or until the cauliflower is
    completely soft.

    Transfer the soup to a high speed blender, adding the nuts and blending until smooth.

    When done, transfer back to the pot until ready to heat up and serve.

    Serve with parsnip chips, a drizzle of olive oil and cracked pepper.

    From our friends

    Comments


    1. Subscribed!! On my way to becoming a Spiritual Gangster!!!

      Sandy | 11.13.2015 | Reply

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