Curried Broccoli & Cauliflower Soup RecipeNovember 26, 2012
I think it would be nice to host Thanksgiving one year. Obviously I’d get the bird from my local farm buying club…and have lots of veggies…and maybe some coconut panna cotta for dessert…and everything would be so good no one would realize what a healthy meal they just ate.
And I’d have amazing leftovers for days.
That sounds great. Because as it stands, we travel each year for the holidays. Many miles. We eat a lot of food at rest stops and diners. And though we love our time with the family, we go home to an empty refrigerator.
Even the milk we had was sour.
One thing I love about vegan meals is that the ingredients don’t really spoil too easily. (Seriously. Smell a vegan’s garbage can. It like, practically smells good compared to a carnivore’s trash.)
Anyway what I’m trying to say is, this nutritious soup came together based on what I had in the house. Basically my CSA share and some pantry staples. It’s vegan. The cheese on top is not. Choose your own adventure.
Vegan Curried Broccoli & Cauliflower Soup
2 Tbl. coconut oil
1 leek, finely chopped
4 cloves garlic, minced
1 medium carrot, chopped
1 big stalk celery, chopped
1 large potato, unpeeled and chopped
2-3 cups chopped broccoli
2-3 cups chopped cauliflower
4 cups vegetable stock
2 Tbl. tahini
2 tsp. salt
1 tsp. curry powder
In a large pot, heat oil over medium-low heat. Add leeks and garlic, cook until leeks soften. Then add carrots and celery, cook for 5 minutes. Add potato, broccoli, cauliflower, and stock. Bring to a boil, then simmer for 20-30 minutes until everything is soft. Add tahini, salt and curry powder to the pot and blend using an immersion blender. (You could also carefully transfer in batches to a blender or food processor.)
Non-vegans, top with a little cheddar!