This time of year, we spend a lot of time working to improve ourselves. This morning, Chef Scott Dolich of Stone Soup is sharing a recipe to help you stick with your resolutions. He’s in Molly Riehl’s kitchen, showing us how to make a simple, but luxurious, vegan cauliflower soup.
To learn more about Stone Soup: https://www.stonesouppdx.com/
Vegan Cauliflower Soup
2 heads cauliflower
1 carton unsweetened almond milk
1 pint peeled almonds (slivered works great)
Salt to taste
Peel any green off cauliflower, then chop head into quarters
Add cauliflower, almond milk, almonds and salt to a large pot and bring to boil
Lower heat and simmer for 30 minutes, or until cauliflower is tender
Blend (option to add lemon juice or cashew yogurt here for some brightness)
Eat as is, or add your choice of toppings!
Tips: Can be used to replace cream and makes a great pasta sauce!