Meatless Monday: Creamy Cauliflower Tomato Soup
By: Leah Rodrigues
Published: January 14, 2013

Creamy cauliflower and tomato soup from Healy Real Food Vegetarian is an immune boosting dish.  If you are fighting flu season or a cold, the ginger, garlic and lemon will help support your body's immune system.  Cauliflower florets are sauteed with aromatics and herbs along with Brussel sprouts.  When the vegetables become tender, roasted tomatoes are added to the pot.  After an hour, the mixture is blended until smooth using a immersion blender.  Milk is added at the end to make the soup extra creamy.  Serve this cauliflower and tomato soup with a sprinkling of parmesan and a slice of sourdough bread.
Creamy Cauliflower Tomato Soup
Ingredients:



2 tbsp. olive oil
1 white onion
1 head of garlic
1 inch of fresh chopped ginger
1 tsp chopped rosemary
1 tsp oregano
1 head of cauliflower (I used cheddar cauliflower, regular works too)
1 1/2 cups roasted tomatoes (about 3 large tomatoes)
1 1/2 cups chopped Brussel sprouts
1 cup grass fed whole milk
salt and pepper to taste
juice of half a lemon




Directions:




Heat olive oil in a large soup pot and add onions, garlic, ginger, rosemary and oregano. Chop Cauliflower into bite size pieces and add to pot once onions are almost clear. Add Brussel sprouts and saute mixture on medium/high for a few minutes. Add roasted tomatoes and a dash of salt and pepper. Then, pour enough water or vegetable stock in the pot to cover the vegetables. Cover the pot and let simmer on low/medium for about an hour.


   
Once the mixture has been allowed to simmer, turn off the heat and let cool for a few minutes. To blend, I used a hand blender, which is very convenient for making soups. If you don’t have a hand blender you can also use a regular blender or a food processor, but you should wait for the soup to fully cool before putting in a blender, especially if it’s plastic. Once the mixture is blended add the lemon juice, milk and salt and pepper to taste and blend again. Serve with a sprinkle of parmesan and a slice of sourdough or sprouted bread!

Directions:




Heat olive oil in a large soup pot and add onions, garlic, ginger, rosemary and oregano. Chop Cauliflower into bite size pieces and add to pot once onions are almost clear. Add Brussel sprouts and saute mixture on medium/high for a few minutes. Add roasted tomatoes and a dash of salt and pepper. Then, pour enough water or vegetable stock in the pot to cover the vegetables. Cover the pot and let simmer on low/medium for about an hour.


     
Once the mixture has been allowed to simmer, turn off the heat and let cool for a few minutes. To blend, I used a hand blender, which is very convenient for making soups. If you don’t have a hand blender you can also use a regular blender or a food processor, but you should wait for the soup to fully cool before putting in a blender, especially if it’s plastic. Once the mixture is blended add the lemon juice, milk and salt and pepper to taste and blend again. Serve with a sprinkle of parmesan and a slice of sourdough or sprouted bread!