Creamy Cauliflower Soup

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. 

Ingredients:
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

Instructions:
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.
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