You’re probably going to be seeing a few soup recipes popping up on here over the next few months because I’ve been very soup happy lately. During this fickle season, it’s kind of the best of both worlds for your body – it’s warm and comforting on those chilly fall nights, but because of its awesome health benefits, it keeps your body lean and svelte for those “Don’t-put-your-shorts-away-because-it’s-still-warm-out” days.
I fractured my foot a few weeks ago on a camping trip, so in order to stay off my feet as much as possible, I’ve been trying to make quicker, yet still healthy, meals. This soup didn’t necessarily take less time than most things I usually cook, but there was so much of it that I’ve been eating it all week.
The potatoes (with skin) and peas give this soup a “rustic chunkiness.” Yep, “rustic chunkiness.” Not too sure how legit that phrase is, but it’s the best I got. The nutritional yeast lends a bit of “cheesy” seasoning, and the addition of hemp seeds gives this soup the extra bit of nuttiness to make it a mouthwatering combustion of flavors.
- 2 heads of cauliflower
- 6 white potatoes
- 1/4 + 1/8 cup extra virgin olive oil
- 1 Tbsp dried rosemary*
- 3 yellow onions, finely chopped
- 8 garlic cloves, minced (about 2 rounded Tbsp)
- 8 cups vegetable broth (64 oz)
- 2 cups (16 oz) peas
- 4 Tbsp nutritional yeast
- salt and pepper to taste
- optional: hemp seeds
*If eating the soup right after cooking, you may want to decrease the amount of rosemary to 1/2 Tbsp. My soup had a strong rosemary taste (which I like), but the next day the flavors blended well and it wasn’t as potent.
- Preheat the oven to 375 degrees F.
- Scrub the potatoes and rinse the cauliflower.
- Chop cauliflower into about 2 inch pieces, place in a roasting pan, drizzle with 1/4 cup olive oil, and sprinkle with rosemary, salt and pepper. Pierce the potatoes with a fork and place both vegetables in the oven. Cook the cauliflower for about 30 minutes, and the potatoes for about 50 minutes.
- On medium/low heat, warm the rest of the olive oil in a large pot.
- Add the onions and a generous pinch of salt to the pot and let sweat for about 5 minutes.
- Add the garlic and saute for about 30 seconds.
- Pour in the vegetable broth and let sit on the heat until the cauliflower is finished.
- When the cauliflower is cooked (30 minutes), remove from the oven and place in the pot. (Remember: Keep the potatoes in the oven for another 20 minutes.)
- Increase the heat to medium/high and bring to a boil.
- Cover and simmer for 20 minutes.
- Heat peas however you’d like (stove, microwave…)
- Remove potatoes and set aside. In batches, pour the soup into the blender, add the nutritional yeast, and blend until creamy.
- Dice the potatoes into large chunks.
- Add potatoes and peas to soup.
- Add hemp seeds or other fun topping and voilà!