Cauliflower Chipotle Soup
Prep time-15 minutes
The beauty of this recipe lies in the fact that you can quickly cut the vegetables into large chunks and the soup takes scarcely any time to prepare.
1 head of cauliflower, washed and cut into chunks
¼ an onion, cut into large chunks
2 carrots, peeled
½ a zucchini, cleaned and chopped
3 cloves of garlic, peeled and cut into chunks
Heat in a non-stick or cast iron pan
2 teaspoons of olive oil
Add the veggies and stir occasionally until the veggies look roasted and are soft.
In a high-speed blender (such as a Vitamix or Blendtec) add the following ingredients and blend until smooth.
1 ½ cup of hot water
2 tsp. salt
¼ cup raw cashews
1 Tbs. brewer’s yeast
1 dried chipotle pepper
1 large dried mild red pepper
Add the veggies to the blender, and blend until smooth (if you don’t have a large blender jar, you may need to do this in two batches). Return the soup to the saucepan and add three cups of water. Bring soup to a simmer and serve over tortilla chips. You may want to add more salt. If commercial salsa seems hot to you, you may want to omit the dried red pepper. It you LOVE hot stuff, add two dried red peppers!
If you’d like to know why I eat the way I do, read my Healthy (er) Choices Manifesto.
I recently found a website where you can enter the recipe ingredients and amounts and then it will analyze the recipe and create a nutrition label. Here is the nutrition label for this soup.
©2013 Anita Strawn de Ojeda