Ingredients: |
Ingredients: 2 tablespoons olive oil
1 medium yellow onion, diced (about 2 cups)
2 medium carrots, diced
2 medium stalks celery, diced
2 medium cloves garlic, minced
1/2 teaspoon smoked paprika
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
4 cups low-sodium vegetable broth
4 cups cauliflower florets, cut into 1/2-inch pieces
3 medium Yukon Gold potatoes (about 1 pound), cut into 1/2 inch cubes
3 tablespoons red hot sauce (more or less, to taste)
1 cup Silk unsweetened almondmilk
1/4 cup chopped Italian parsley
Optional toppings such as sliced scallions, roasted cauliflower, chives, blue cheese (if not vegan), or a few extra drops of red hot sauce
HERBED CROSTINI:
1/2 baguette, sliced thin (about 1/4-inch)
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh dill
1/8 teaspoon kosher salt
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Directions: |
Directions:Set a large soup pot over medium heat. When hot, add the olive oil. Add the onions, carrots, and celery. Saute, stirring occasionally, until tender, 6-7 minutes. Add garlic, smoked paprika, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cook for another minute, stirring frequently.
Add the vegetable broth, cauliflower, and potatoes. Increase heat to medium high to bring to a boil. Once the mixture is boiling, reduce heat to medium low. Simmer, covered, until the potatoes and cauliflower are tender, 15-20 minutes.
While the soup simmers, make the crostini. Set the slices of baguette on a baking sheet. In a small bowl, stir together the olive oil, herbs, and salt. Using a pastry brush, generously brush the tops of each slice of bread with the olive oil herb mixture. Broil on high until toasted and golden brown, 2-5 minutes (the time really depends on your broiler. Watch carefully – they can burn fast!)
Back to the soup! Remove the soup from the heat and let cool just until safe to handle. Transfer 1/2 of the soup, about 4 cups, to a bowl and, using an immersion blender, puree the remaining soup. If you don’t have an immersion blender, you can puree 1/2 of the soup in a blender or food processor. Return all of the soup to the pot, mixing the pureed soup and the chunky soup back together.
Place the soup back on the burner (medium-low heat). Stir in the red hot sauce and the almond milk. If you’re sensitive to heat/spiciness, you may want to start with 1-2 tablespoons of hot sauce, then add more to taste. Return to a simmer and stir in the parsley. Taste and add additional salt and pepper if desired.
Ladle into bowls, serve with assorted toppings, and float a crostini on top of each bowl (or serve alongside). |
This recipe for Vegan Buffalo Cauliflower Chowder With Herbed Crostini is from