I love to experiment with foods. Many of my meals turn out to be all plant based because it cuts the calories, drops the added cholesterol, and packs a big serving of veggies into a meal. Sometimes I just don’t have certain ingredients so I have to substitute. This is a vegan recipe I’ve created but you could swap ingredients to suit your needs: i.e. cream for potato.
Soup is satisfying to enter into LoseIt! because it’s very calorie light while being a filling meal.
Roasted veggies in soups add a distinct flavor while keeping all of the good plant nutrients. It seems like it would take a long time to make a recipe like this, but from start to finish it’s only 30 minutes.
- 8-10 cups cauliflower pieces (about 1 large head) use the stems too!
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- Cooking spray
- 1 tablespoon coconut oil
- One chopped large yellow onion
- 4 garlic cloves, chopped
- Two-three small russet potatoes
- 4 cups unsalted vegetable stock
- 1 cup water
- 2 tsp paprika
- Fresh ground pepper
Preheat oven to 450 F. Rough chop cauliflower. Spray pan or use parchment paper. Coat cauliflower with olive oil. Sprinkle top with kosher salt. Roast for 15-20 minutes until browned or golden.
In your stock pot, melt coconut oil and brown onions, add garlic and cook for a minute or two. Beer careful to not burn the garlic. Add vegetable stock and bring to a boil. Add chopped potato (I like to leave the skins on). Drop to a simmer and cook until the potato is soft.
Add roasted cauliflower, salt, and paprika. Blend using an immersion blender or transfer to a blender. Puree until smooth. Add water to get to your desired consistency.
*I’ve also added celery and carrots to up the veggie factor.
*Serve with toppings of your choice. I like smoked paprika and raw pumpkin seeds.