Cauliflower soup is a wonderful base. You can add anything to it: sautéed/steamed leafy greens, cooked vegetables, beans, noodles, etc!
For instance, I like to add garam marsala along with garlic onions and sea salt, which is how I flavored my soup today. I also added sautéed spinach; it added a nice texture that complemented the dish.
While I was steaming the cauliflower I sautéed sunflower oil, green onion, and garlic in a skillet until the aromas flooded my home. Then I added the mushrooms, coated them with garlic powder and sea salt, and cooked them until the moisture came out.
***this step is crucial to cooking mushrooms! I recently learned that if you leave them cooking for longer, the moisture will come out and they will be much easier to chew and more pleasant overall.
Once the mushrooms were done, I quickly sautéed the spinach.
Learning how to multitask in the kitchen can be challenging at first, but I have to say this was the first time I really noticed how much I’ve been learning within this entire experience. I felt the connection that cooks feel with their kitchens 💚 also, I efficiently multitasked without burning any pans! Horay!
I found my flow in the kitchen and it was glorious. Always learning, always growing.
Time: 20 minutes
A head of cauliflower
½ c vegetable broth + more for desired consistency
¼ c soy milk or a plant based milk
1 large garlic clove
½ tsp garam marsala
¼ tsp garlic powder
Sea salt to taste
1. Steam clean cauliflower florets until tender enough to slide a fork through
2. Add steamed cauliflower, soy milk, garlic, and seasonings to blender
3. Blend and add vegetable broth until you reach the consistency you prefer
4. Pour into bowl and garnish with freshly ground black pepper, green onions, sautéed spinach and mushrooms – or whatever you have 🙂
*really wish I had added some cilantro and jalapeños