Name: Victor's Creamy Cauliflower Soup
Yield: 6
Ingredients: 6 stalks celery, chopped; 1 large onion, diced; 6 cloves garlic, chopped; 2 teaspoons dry thyme; 1 teaspoon smoked paprika; 8 cups no-salt-added or low sodium vegetable broth; 1 large head cauliflower, cut into florets; 15 ounces light canned coconut milk; 1 head garlic, roasted (see note); 1/2 cup raw cashews; 2 tablespoons hemp seeds; 1 cup water; 1 1/2 cups or 1 (15 ounce) can no-salt-added or low sodium cannellini or other white beans; 1 bunch kale, tough stems removed, chopped; 1/2 cup chopped parsley; 1 lemon, juiced

Serves

Ingredients

6 stalks celery, chopped

1 large onion, diced

6 cloves garlic, chopped

2 teaspoons dry thyme

1 teaspoon smoked paprika

8 cups no-salt-added or low sodium vegetable broth

1 large head cauliflower, cut into florets

15 ounces light canned coconut milk

1 head garlic, roasted (see note)

1/2 cup raw cashews

2 tablespoons hemp seeds

1 cup water

1 1/2 cups or 1 (15 ounce) can no-salt-added or low sodium cannellini or other white beans

1 bunch kale, tough stems removed, chopped

1/2 cup chopped parsley

1 lemon, juiced

Instructions

Add celery, onions, chopped garlic, thyme and smoked paprika to a soup pot along with 2-3 tablespoons of water and saute until soft.

Add the vegetable broth and bring to a simmer, then add the cauliflower and cook until tender, about 15 minutes.

Place coconut milk, roasted garlic, cashews, hemp seeds, water and half of the vegetables from the soup pot in a high-powered blender and blend until smooth. Add mixture back to the soup pot.

Add beans, kale, parsley and lemon juice, return to a simmer and cook for 10 minutes or until kale is soft.

Note: To roast garlic, break the cloves apart, leaving the papery skins on. Bake at 350 degrees F for about 25 minutes until garlic is soft. When cool, remove the skins.

Nutrition Facts

Calories 337, Protein 13 g, Carbohydrates 40 g, Sugars 6 g, Total Fat 16.4 g, Saturated Fat 10.1 g, Cholesterol 0 mg, Sodium 295 mg, Fiber 10.8 g, Beta-Carotene 5620 ug, Vitamin C 151 mg, Calcium 235 mg, Iron 6.6 mg, Folate 199 ug, Magnesium 133 mg, Potassium 1248 mg, Zinc 2.3 mg, Selenium 6.5 ug

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Victor's Creamy Cauliflower Soup