Mmmonday! Curried Cauliflower Cheez Soup
Nope, “Cheez” is not a typo, this is a thick and creamy VEGAN soup! It comes from a new-to-me cookbook called The Ultimate Uncheese Cookbook. It’s full of amazing dairy-free recipes for folks who are lactose intolerant, looking to reduce their fat consumption or are concerned about animal welfare.
I’m not a big fan of spicy foods (kind of an understatement) so I would cut the cayenne by half next time I make this recipe. Other than that, it was delicious!
Curried Cauliflower Cheez Soup
6 cups vegetable broth or water
1 large head cauliflower, broken into bite-size florets
1 large onion, diced
1 cup diced celery
2 cups plain nondairy milk or water (I used plain soy milk)
1/2 cup sesame tahini
1/2 cup nutritional yeast flakes
1/2 cup flour (I used whole wheat)
3 tablespoons fresh lemon juice
2 tablespoons grated fresh gingerroot
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons turmeric
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon crushed garlic
1/4 teaspoon each: pepper, cayenne, ground cloves
1 cup frozen green peas, thawed
1 tablespoon dried dillweed
Combine broth or water, cauliflower, onion and celery in a large soup pot and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until cauliflower is tender, about 10 to 15 minutes. Combine remaining ingredients, except peas and dillweed, in a blender and process until very smooth. Pour into soup pot with cooked vegetables. Stir in peas and dillweed. Cook and stir until thickened and flour no longer tastes raw. Do not boil. Adjust seasonings if needed. Serve hot.