Vegan Cream of Whatever Soup

Got this? You’ve got soup.

My husband and I love to experiment with cooking. The other day he suggested we make a cream of cauliflower and broccoli soup. I made the base with the cauliflower, pureed it, added chopped broccoli and cooked until tender. It was delicious, and reproducible (not all of our experiments are). I made butternut squash soup this week with the same base, adding the squash with the cauliflower and whizzing the whole thing up with my stick blender. It was wonderfully creamy without a hint of dairy. So, if you are counting calories, entertaining a vegan, need to watch your cholesterol levels, or just want to have a delicious soup ready in about 30 minutes, here’s a quick base that is versatile, nutritious, and inexpensive.

1 onion, chopped

½ head of cauliflower, chopped

olive oil (I use 2 teaspoons, but you can get away with 1 teaspoon)

salt and pepper to taste

Saute the onion with the olive oil, salt, and pepper in a large pot. When soft, but not browned, add cauliflower. Cover with water, bring to a boil, and cook until soft. Puree.

Seriously, that’s it. Now add whatever other ingredients you wish, with enough water to make the soup as thick or thin as you wish.

Luck and wisdom!

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