For added texture, remove ⁄ of the soup before puréeing. After soup is puréed, return to pot and combine with reserved soup. Nutritional yeast is a deactivated yeast that is popular among vegans and those who cannot tolerate dairy products. It adds a “cheesy,” savory flavor to main dishes and is delicious in this soup. However, if you cannot find it in your area, feel free to leave it out of this recipe.
MAKES 6 CUPS
⁄ 2 onion, diced 1 tablespoon olive oil 3 medium potatoes, peeled and diced 1 medium cauliflower, chopped 4 cups gluten-free vegetable broth 2 tablespoons nutritional yeast, optional 1 ⁄ 2 teaspoon white pepper 1 ⁄ 2 teaspoon sea salt 1 bay leaf 1 cup plain yogurt or nondairy alternative such as coconut milk
- In a large stock pot, sauté onion in olive oil for 5 minutes.
- Add remaining ingredients, bring to a boil.
- Reduce heat to a simmer. Simmer approximately 30 minutes until potatoes and cauliflower are tender.
- Remove bay leaf.
- Purée soup in blender until smooth.
The White “Green” Vegetable
The saying “eat your green vegetables” should have the amendment—“and cauliflower.” This late-season nutritional powerhouse is a cruciferous vegetable; it’s in the same family as broccoli, cabbage, and kale. It has high levels of vitamin C and significant amounts of vitamin B6, folate, and dietary fiber.