As the cooler weather rolls around I am SO looking forward to soups featuring weekly on our dinner menu again.
I love soups for so many reasons; they are inexpensive, fast to make, you can make them in serious bulk for quick and filling lunches during the week, you can absolutely pack them with veggies, they can help you avoid food waste by using up your veg that might be otherwise past its best and they are easy to adapt for food allergies (I have even seen vegan, low FODMAP stock powders recently!)
This is one of our favourites … With a few little tricks it is a creamy, velvety comfort soup …. With none of your normal creamy ingredients 😉 as well as its serve of fabulous dietary fibre, it’s also got some decent fat and protein to keep you going.
- 1 1/2 large heads cauliflower (approx 1.2kg), chopped
- 2 tbsp garlic olive oil
- 1 medium brown onion, diced
- 6 medium stalks celery, chopped
- 1 400g tin butter beans, drained
- 1 tsp dried Italian herbs
- Pinch pink salt flakes
- few grinds black pepper
- 4 tbsp nutritional yeast
- 100g sunflower seed butter
- 8 cups hot veggie stock (Massel for store bought)
- Optional: fist sized piece of sweet potato, peeled and diced
Heat the oil in a large saucepan. Add in the onion and celery.
Fry, stirring regularly until onion is golden.
Add beans, cauliflower and herbs. Sweat down for about 3-4 mins. Add sweet potato at this point if you’re using it.
Add stock and bring to simmer, roughly 15-20 mins (until you can slide a fork easily into the veg)
Add salt, pepper, yeast and seed butter then use an immersion blender until the soup is perfectly smooth.
Makes about 10 serves. Delicious on its own or serve with fresh crusty bread of choice.
This one tendss to separate a little if you freeze and thaw but comes back together with a good stir.