Creamy Cauliflower Soup


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.


⁄ 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

  1. In a large stock pot, sauté onion in olive oil for 5 minutes.
  2. Add remaining ingredients, bring to a boil.
  3. Reduce heat to a simmer. Simmer approximately 30 minutes until potatoes and cauliflower are tender.
  4. Remove bay leaf.
  5. 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.