The rainy season in San Francisco has officially started and we’ve been visited by many stormy days. Although it’s nothing to complain about considering Hurricane Sandy, there have been a few fallen trees in the neighborhood. An especially big tree feel the other night. Luckily no car was on the road at that time.
Soup is the best accompaniment to those cold blustery days where all you want to do sit at home under a warm blanket. As a dog walker, I spend a lot of time outside enduring the rain, so I crave that cozy feeling once I get home after a day at work standing in the midst of a storm. This is the perfect winter soup not only because of it’s hearty qualities, but because the garlic, lemon and ginger are great immune boosters to stave off the sickness of the season! I usually make a big pot of this soup so I can have leftovers to reheat for lunch or dinner. Enjoy!
Creamy Cauliflower Vegetable Soup:
2 tbsp. olive oil
1 white onion
1 head of garlic
1 inch of fresh chopped ginger
1 tsp chopped rosemary
1 tsp oregano
1 head of cauliflower (I used cheddar cauliflower, regular works too)
1 1/2 cups roasted tomatoes (about 3 large tomatoes)
1 1/2 cups chopped brussel sprouts
1 cup grass fed whole milk
salt and pepper to taste
juice of half a lemon
1. Heat olive oil in a large soup pot and add onions, garlic, ginger, rosemary and oregano. Chop Cauliflower into bite size pieces and add to pot once onions are almost clear. Add brussel sprouts and sautee mixture on medium/high for a few minutes. Add roasted tomatoes and a dash of salt and pepper. Then, pour enough water in the pot to cover the vegetables. Cover the pot and let simmer on low/medium for about an hour.
2. Once the mixture has been allowed to simmer, turn off the heat and let cool for a few minutes. To blend, I used a hand blender, which is very convenient for making soups. If you don’t have a hand blender you can also use a regular blender or a food processor, but you should wait for the soup to fully cool before putting in a blender, especially if it’s plastic. Once the mixture is blended add the lemon juice, milk and salt and pepper to taste and blend again. Serve with a sprinkle of parmesan and a slice of sourdough or sprouted bread!
This recipe was included in the following blogs. Thanks to them for hosting!
Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Like what you’ve read? Use the box below to sign up for my FREE newsletter to keep up to date on my latest posts!Subscribe to the FREE newsletter
Disclosure of Material Connection: Some of the links in my blog are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that align with the ideals of Healy Real Food Vegetarian and that I believe would be of value to my readers.