Amazing Dairy-Free Soup! Soothing & Healing Soup!
I love this soup and made it just the other day after a request from my 14 year old daughter. She loves this soup and that makes me HAPPY. I won’t lie because I know how absolutely healthy this soup is and also delicious I might add, and we all know how hard it is to get kids and teens into healthy eating… just sayin. 🙂
And the best part is that I am going to show you exactly how to make it!
Let’s start with our ingredient list:
1 Head of Cauliflower or a Bag of Frozen Cauliflower
3 Medium Sized Potatoes peeled
3 Sticks of Celery washed
Celery Juice Pulp (as much as you want) and if you don’t have pulp because you don’t use juice celery like a lot of us do, just leave this out 🙂
3 Garlic Cloves chopped
Fresh Ginger or Powdered Ginger
Fresh Turmeric or Powdered Turmeric
Some type of hot spice or hot sauce to put a little bit on the cauliflower before roasting
Potato Water or Stock
Olive oil
Salt & Pepper
Let’s Make It!
Assemble your ingredients!
Roast The Cauliflower
The first thing to do in this recipe is to roast the cauliflower in the oven. I put it in a bowl and drizzle a little olive oil or coconut oil on it and sprinkle with a buffalo spice or you can toss in a little bit of buffalo sauce or hot sauce of some sort. The ginger and turmeric offer some heat to the recipe too so there has to be a balance that works for you and your family’s heat level but we like a little heat.
Next is to put the tossed cauliflower on a sheet pan and cook or roast in the oven. I usually cook it at about 350 degrees until soft and the way I like it but you could raise the heat and really roast it to a nice brown color which adds a totally different flavor. You can play with this recipe to get it to how you like it.
Once the cauliflower is cooked the way you like it, you can add it to the soup when the time is right. I am also going to add here a reminder… in cooking feel free to experiment! That is the whole fun of it. And please note that you can be roasting the cauliflower while you get the rest of the soup going and here is how we do that….
First we saute the garlic in a little olive oil just until fragrant. In the picture above I didn’t use enough so I have adapted the recipe to 3 cloves! Again use your own judgement after making it the first time.
As for your pot. Use a pot that you love to make this soup. I used my brand new cast iron Staub pan that I just got the other day. Everything about making soup should involve love right down to the pot! -)
Next add the onion and the spices and stir a bit and let it cook for a minute or two. I use a grater for the fresh ginger and turmeric and do about 6 full grates. If you are using powered you will need to play with it but I am guessing 1/2 tsp of each would be good.
Now add the celery and cook for a few minutes until a little soft. Next add in the celery juice pulp, potatoes and the potato water and or stock and salt and pepper.
What is Potato Water?
Potato water is just the water left from boiling a pot of potatoes. 🙂 I save that amazing water and use it in soups, gravies and stocks. It is loaded with nutrients and helps to add a creaminess to the soup because of the starch content. I am an ADVOCATE of the role of potatoes for nutrition and recommend eating them often. So add as much potato water or stock of some sort as you want. I added just enough to cover the ingredients a little as you can see in the picture above.
If you don’t know what kind of stock to use I suggest using an organic low sodium bouillion cube or two added to water. You can also use leftover water from boiling or steaming veggies. Always keep that nutrient dense and flavorful water too!
Add salt and pepper to your liking and any other seasonings that resonate with you. I added a bit of a vegetable seasoning that I get from a local grocery store that I like. Now boil the soup until the potatoes are tender.
Next transfer into a blender or Vitamin and blend until smooth. You can also opt to leave some of the soup out and add back in later so you have some chunks if you want. Either way is good.
Now Bowl and enJOY!
And keep your leftovers in the refrigerator for an easy go-to source for a bowl of nutritious and delicious creamy soup that is dairy-free, soothing, and loaded with nutrition.
I like to keep my leftover soup in jars like this:
I hope that you enjoyed this recipe and that you try this soup. I would love to hear any additions you make to it and what your favorite heat ratio is. This batch did not have enough heat for our liking and we missed it but no worries I just added in a bit of hot sauce after the fact and it worked! That is a great soup hack also! 🙂
Have a great day everyone!
MaggiesVitamins 