Day 213 of the Nowhere To Be Project brought with it another rainy and cool day to the mountains of Colorado. Over the past week, most days have been similar to today which is rather unusual in the land of 300 sunny days per year. Most everyone is complaining about the rain for one reason or another. I, however, love it! Perhaps my love of gloom and Halloween says something about me as a human being??? Regardless, I used the day to create a lovely rich soup with purple cauliflower. It is colorful, healthy, simple, delicious, vegan (of course), and absolutely perfect for your autumn gatherings. Enjoy!
1- Microchop two large heads of purple cauliflower.
2- Toss the broccoli in a pan (or slow cooker as I did) with four cups of your favorite vegetable stock. I always have vegan stock on hand because I save my stems and scraps throughout the week, regularly simmering them down with herbs, garlic, white wine, water and spices.
3- Simmer until soft.
4- Pour the simmered cauliflower with broth into a blender, adding two tablespoons of olive oil and 1 cup of vegan half and half and blend until smooth and creamy.
5- Serve with freshly ground pink Himalayan sea salt and pepper.
Day 201 of the Nowhere To Be Project brought with it a chilly and rainy autumn day. For me a gloomy and chilly day just screams soup! I adore soup for so many reasons beyond the fact that it warms the soul! It is simple and inexpensive to make no matter where you are (RV, dorm room, etc.). It can be made out of almost anything and is so easy to pack full of nutrients. It is great for make ahead on-the-go and freezer meals, and it is usually very healthy. My soup adoration naturally kicks in gear at this time of year and remains strong until spring.
Today’s yummy soup was creamy broccoli and cheddar. I have struggled to create a satisfying vegan version of this classic soup for a while, but today’s outcome was a breakthrough. I used my slow cooker as I so often do with soups. It is literally set it and forget it cooking with a very gourmet outcome! My soup was bursting with healthy broccoli AND was rich, creamy and cheesy! The incredible flavor of the soup was balanced by a slightly toasted slice of fresh baked sourdough bread. I added a few fresh pea shoots as well for added crunch. Soup weather perfection!
1- Drop four cups of broccoli florets into a slow cooker and cover with four cups of vegetable stock, cooking until the broccoli is very soft.
2- Use a potato masher to break up any large chunks of broccoli in the slow cooker before adding half a cup of vegan half and half and two ounces of your favorite vegan cheddar, whisking everything until blended.
3- Cover and simmer for ten additional minutes before serving.
TIP Once a week I use all my cast aside vegetable and herb stems, leaves, and stalks to create my own vegetable stock. I just drop them all in my slow cooker with a couple cups of fresh water, along with a splash of lemon juice, olive oil, white wine and salt and pepper, simmering for a few hours before draining off the broth when complete.