Rustic Cauliflower Potato Leek Soup (oh, and it’s vegan)

By popular demand on FB, I’m attempting to use this recipe program again. This technology stuff is super challenging for the middle-aged brain. As my dad used to say: “Speak for yourself!” This from the guy who got his first computer at the age of 75 and, while he excelled at mastering its use, he also promptly landed in various chat rooms that were wholly inappropriate for a man his age who wasn’t looking for trouble. When the person you’re chatting up asks if you’re M or F and then needs to clarify that means boy or girl because you’re just not picking up on what going on — red flag folks but no. The unsuspecting user (read: teenager) on the other end finally flat out asked my dad his age. Not to be rude, he replies. Honestly, of course. End of conversation. I suggested he stick to sending emails to his old friends (like really old) before the FBI came a knocking at his front door.

I digress. Posting photos of my food both that which is served to me and the stuff I create is just one of the many ways I entertain myself with my phone. (The other is trolling on Twitter in case you’re wondering.) So these food pics can annoy some folks. I know this because they tell me. There are those that think posting pictures of food is stupid. Personally, I think they may be a tad jealous that they either can’t cook or eat out, or both. Regardless, not my problem. And there are others who are annoyed that the recipe is not included. This post is for the latter. The former can just bugger off and post pics of whatever the hell is of interest to them. Alrighty then. Let’s try this recipe thing.

Rustic Cauliflower Potato Leek Soup (oh, and it's vegan)
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It's easy.
Servings
4
Cook Time
30 minutes
Servings
4
Cook Time
30 minutes
Rustic Cauliflower Potato Leek Soup (oh, and it's vegan)
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Print Recipe
It's easy.
Servings
4
Cook Time
30 minutes
Servings
4
Cook Time
30 minutes
Ingredients
Servings:
Units:
Instructions
  1. Prep everything first.
  2. Heat oil in a Dutch oven or soup pot. Sautee onion until translucent on medium to low heat. Add the veggie cubes. Keep sauteeing and stirring every so often. Add the curry. Stir it around for about a minute. Add the diced potato. Stir it up. Add the cauliflower. Stir, stir, stir. Cook for about 5-10 minutes. Add the boiling water. You can add more water later on if the soup is too thick.
  3. Let that soup boil then reduce to a simmer. Then relax. Go sip that wine, check your phone, send some texts, or whatever. Or clean up if you haven't already. Check back on that soup in about 20 minutes. You want those potatoes and cauliflower to get super mushy. Give it a little taste. Need salt? Pepper? Add it then. Christ!
  4. When it looks/tastes done, get an immersion blender if you have one (Bigi!!) or use a masher and go to town.
  5. Get a ladle, and a bowl. Serve it. Drizzle some toasted sesame seed oil. Not a lot player! The taste is potent.
  6. Add some chopped green onions and cilantro. If you like cilantro that. Some maniacs don't. I'm not judging you. (Hint: I'm totally judging you. But that shouldn't bother you. Why do you care what I think?? Relax. Drink more wine.)
  7. I'm sure I missed something. I'm sure you'll tell me. Bon appetit!
  8. Note: the reason salt is not included in the ingredient list is that the veggie cubes I use are salted. It's important to check the ingredients. Trust me. I added salt once. Just once.
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Cabbage Leek Soup with Cheddar, Cashews and Dill

Cabbage Leek Soup with Dill, Cheddar and Cashews
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Cabbage Leek Soup with Dill, Cheddar and Cashews
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Instructions
  1. Add grapeseed seed oil to pot and heat. Add leeks and salt. Cook until translucent. Above 5-7 minutes over medium heat.
  2. Add cabbage and stir. Cook until wilted. About 10 minutes.
  3. Add spices and stir for 1-2 minutes to activate.
  4. Add cashews and stock. Bring to a boil then reduce heat. Cook for 10 minutes.
  5. Pour into blender. Add 1 can of coconut milk and cheese. Blend at high speed for 3 minutes or until completely smooth.
  6. Pour in bowl. Drizzle EVOO, add dill, and a thin coating of ground black pepper.
  7. Eat it!
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Coconut Curry Soup

Coconut Curry Soup
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Coconut Curry Soup
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Instructions
  1. In a large pot or Dutch oven, heat oil over medium heat.
  2. Add onions and cabbage. Cook for 5 minutes or so until somewhat tender, stirring occasionally.
  3. Add curry powder and pepper flakes. Stir for a minute or two to release flavors.
  4. Add stock and stir with wooden spoon to scrape off any brown bits that may be on the bottom or the pot. Flavorful!
  5. Add sea salt, zucchini and potatoes. Cover and cook for 10 minutes.
  6. Add bok choy stems and red pepper. Cook for 5 minutes.
  7. Add mushrooms, tomatoes, and bok choy greens. Cook for 5 minutes.
  8. Turn off heat.
  9. Add can of coconut milk and combine.
  10. Taste it. Need salt? Add some.
Recipe Notes

You can add a protein if you’d like. Chicken, shrimp, chickpeas or tofu all work well. I served this over brown rice noodles because my husband loves his carbs!

Once in the bowl, add the avocado slices, sprinkle some cilantro, squeeze a little lime and drizzle a little toasted sesame oil. And you’re done!

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