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This week’s meals were centered around cauliflower. Between the cauli rice and pizze crust I also made, this soup proved to be the easiest and just as tasty as the others. What’s awesome about this recipe is how adaptable it can be. A good base gives your the creative liberty to put your unique twist on it.
Hope you enjoy!
Hearty Pureed Veggie Soup
Ingredients
- 1/2 head of cauliflower
- 2 medium potatoes (sweet or russet or one of each!)
- 5 large carrots (or 2 cups baby carrots)
- 1/2-3/4 bag of frozen corn
- 1/2 teaspoon of garlic powder
- salt and pepper to taste
Instructions
- Dice potatoes, and boil them with cauliflower and carrots over medium heat for 15-20min. or until soft. With 10 minutes left, add in corn.
- Drain excess water into bowl to be used later. Use an immursion blender to blend vegetables into a puree, adding water as desired (I only added back about a cup of water as I like my soup thick). If you do not have an immersion blender, throw veggies in a food processor or blender and blend until pureed, once again adding water as needed.
- Stir in salt, pepper and garlic, remove from heat and serve warm. Top with sriracha, red pepper and/or nutritional yeast and enjoy! Side note: this soup can be stored in the fridge for 3-5 days afterwards and can be eaten cold.)
Notes
Nutrition
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