Amy’s “Wagon-Draggin’, Lid-Poppin’” Golden Creamy Cauliflower Soup

Servings: 3 quarts

Author:

Soup

Autumn Winter

cauliflower

Instructions

1 Steam the cauliflower florets until tender.
2 Heat the olive oil in a soup pot over medium-high heat.
3 Add the onion and sauté, stirring frequently, until the onion is soft and
translucent—about 5 minutes.
4 Add the garlic and cook—stirring—for another minute. Add the potatoes, carrots
and vegetable stock.
5 Bring to a boil and lower the heat. Simmer, covered, until the potatoes and
carrots are completely tender and the potatoes are falling apart.
6 Add the steamed cauliflower to the potato mixture.
7 Turn off the heat and puree with an immersion blender (or in a standard blender)
until smooth.
8 Add the salt, Sriracha and nutritional yeast.
9 Cook, stirring, until warmed through. Taste for salt and add tamari as needed.