This is my son’s favorite soup recipe, so yummy! Serve with fresh whole wheat bread or rolls and a salad.
1 head of steamed cauliflower, chopped
3 Tbsp. cold-pressed virgin coconut or olive oil
4 large carrots, sliced
4 stalks celery, chopped
4 large mushrooms, sliced
1/4 cup chopped red onion
2 cloves garlic, pressed
2 cups vegetable or chicken broth
2 cups plant-based milk (almond, oat, brown rice, or soy)
2 Tbsp. organic cornstarch
1 tsp. tarragon
1/2 tsp. thyme
1/4 tsp. white pepper
1 tsp. Celtic sea salt
1-1/2 cups grated organic cheddar cheese (optional)
Heat the oil over medium heat in a large soup pot. Saute the carrots, celery, mushrooms, onion, and garlic until tender.
Add the broth to the sauteed vegetables and heat over medium-high heat.
Whisk the milk and cornstarch together until smooth and pour into the soup. Stir until bubbly. Continue stirring for one minute. Reduce the heat and simmer.
Puree the cauliflower and stir into the soup. Season with the spices and salt. Add cheese and heat on medium-low for 30 minutes.
(Family Restoration Fall 2004 – Submitted by: Angela Knight, Springdale AR)