I had lots of cauliflower on hand so I searched for a recipe that was a bit different than my normal cream of cauliflower soup. Since I always have a can of artichoke hearts in the cupboard, this recipe caught my eye. Surprisingly, the cauliflower and artichoke make a good combination.
Cauliflower &
Artichoke Soup
2 tablespoons
vegan margarine
2 tablespoons
grapeseed oil
1/4 teaspoon
red pepper flakes
1 15-oz.
can artichoke hearts, chopped
1 large
head of cauliflower, chopped
1 small
red onion chopped
3-4 cloves
garlic, chopped
water
1/2 can
coconut milk
1/2 cup
soy or almond milk
salt to taste
pepper,
to taste
In a soup pot, melt margarine in grapeseed oil. Add red
pepper flakes
Add artichoke hearts, cauliflower, red onion, and garlic to
pot. Add enough water to just cover the veggies. Cook covered with lid over
medium-high heat until cauliflower is very tender, about 15 minutes.
Put mixture into blender, working in batches if you need to
… and be careful since it’s hot.
Add coconut milk and so/almond milk. Blend until smooth.
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