Cold winter nights call for warm hearty soups. On Food for Life this week in honor of our guest from CISA we made a locally sourced, veggie forward dish.....
A lot of people don't realize that you can still buy local produce and products through the winter in most places. In the Northeast a lot of places still have Farmer's Markets and CSA's available. Check your local area for options.
This warm creamy and slightly spicy soup will keep you cozy all night long.
3 cups veggie stock
2 tbs. olive oil
2 1/2 cups cauliflower, roughly chopped
1/2 a medium red onion, chopped
1 tsp. Italian Seasoning
1/4 tsp. crushed red pepper
1 1/2 tsp. sea salt
1 tsp. ground black pepper
2 cups non-diary milk
Top with chives and non-diary parmesan cheese
Heat a sauce pan on medium-high, add the olive oil. Once the olive oil is hot add the chopped red onion, pinch of salt and sauté until the onions are softened. (About 3 minutes.) Add the cauliflower, veggie broth, Italian seasoning, crushed red pepper and bring to a boil. Once the soup comes to a boil turn it down to low and let it simmer for 10 minutes or until the cauliflower is tender. Use an immersion blender to puree the soup or a food processor. (Note: Hot liquid expands in a blender so puree the soup in batches and be careful.) Return the pureed soup to the sauce pot and add the non-diary milk, season with salt and pepper to taste. Don't let the soup boil once you add the non-diary milk. Serve the soup with chives and non-diary parmesan cheese.