Cauliflower Soup

Did someone say Soup Season? 👋😍

It’s time. We are officially in the prime-time soup zone! When the air gets chilly, sweaters come out of the drawers and soup becomes a welcome staple on the menu. Not only is soup a great way to get a load of vegetables and nutrients in but we love making large batches and freezing or keeping a handy meal #2 in the fridge when there’s just not enough time.

Ingredients

• 2 tbsp olive oil
• Pinch chili flakes
• ½ onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 heads broccoli
• 6 cups water
• 4 cups baby spinach
• ½ cup coconut milk
• 1 tsp salt
• Cracked pepper
• 2 tbsp nutritional yeast
• ½ lemon, juiced

Method

1. Discard bottom half of broccoli stalks (option to save for a vegetable stock to make later!). Cut remaining stalks and break apart broccoli into florets.
2. In a large pot or dutch oven, add olive oil, onion and chilli flakes. Sauté for 2 minutes then add garlic. Add in carrot and celery with a splash of water and sauté for several minutes. Add in broccoli and toss to coat. Add in water, bring to a boil and then reduce to simmer, cover with lid leaving air to escape and allow to simmer for 20 minutes stirring frequently.
3. Once vegetables are cooked, add-in spinach, coconut milk, nutritional yeast, salt and pepper. Allow the spinach to wilt into soup and once it has, remove from heat.
4. Ladle approximately 4 cups of hot soup into the blender. Note: Leave the top open for air to escape, don’t blend on too high a mode so that the soup doesn’t come out of the top of your blender. Work pureeing your soup in batches until it is complete.
5. Place back into pot, squeeze with lemon juice and taste for seasoning. Top with Rawcology Smoky Cheeze Coconut Chips, serve immediately and enjoy!