The weather lately has been all over the place in my neck of the woods which makes it hard to plan out meals of any kind. Luckily for me, I’ve been busy. Really busy. Which means it’s been a one pot vegan meal kind of week. Or month.
Whatever.
It also means that one pot is often soup, a big ol’ batch of soup that we can have for lunch and dinner, with bread and then later with grains. The best part, for me, about vegan soup recipes is that soup is nutritious, delicious and low calorie. That pretty much makes it perfect, doesn’t it?
Anyway I was perusing the pages of Pinterest in search of new soup recipes and I came across this beauty, but with a few alterations.
It’s weird, that I eat cauliflower pretty regularly but I’ve never made cauliflower as part of a soup like I have today. I’ve made a Creamy Cauliflower Bisque and plenty of curries where cauliflower gets top billing, but a soup like this? Nope. And guess what? It turned out really good and incredibly satisfying.
What You’ll Need:
*Stock pot
*Cutting board
*Kitchen knife
Ingredients:
*Cauliflower
*Broccoli
*Carrot
*Ginger
*Red bell pepper
*Onion
*Dill (fresh)
*Lemon juice (fresh)
*Vegan meatballs (optional)
*Waste free broth
Directions:
*Chop the veggies in uniform sizes as best as you can.
*Start with the carrots, ginger and onions over a medium high heat. Use broth to prevent sticking or if you’re not going oil free, add oil before you toss in the vegetables.
*Once the veggies begin to cook, slowly add broth and cauliflower. The cauliflower will take some time so you’ll have to be patient and stir regularly.
*Bring the soup to a boil and reduce to a simmer about 10 minutes or until cauliflower is almost fork tender. Add broccoli, vegan meatballs, and stir.
*Taste for seasoning and add herbs and spices, along with lemon juice and cook for a few more minutes. Sprinkle in half the fresh dill and reserve the rest as a garnish.
*Serve with bread or with barley, or anything else you want.
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The Spicy Spatula 
Whatcha think?