The depth of flavor in this soup is amazing, considering how few ingredients are in it, and that it's completely vegan - there is no cheese, no butter, no cream, none of the things that I associate with a really creamy and delicious soup. I almost added some cream at the end, just out of habit, but decided to follow the recipe I had, and it turned out perfectly without it!
Ingredients: 2 tablespoons olive oil 1 large yellow onion, diced 2 celery stalks, diced 2 carrots, ends removed, diced 4 cloves garlic, minced 1 large head of cauliflower, cut into florets 1 large baking potato, cubed 4 1/2 cups vegetable stock 1 teaspoon coriander 1 teaspoon turmeric 1 1/4 teaspoon cumin 1 cup coconut milk Salt and pepper, to taste Garnish: Fresh cilantro, if desired Directions: Heat oil in a large pot over medium heat. Cook onions, celery, garlic, and carrots until soft and slightly browned, about 10 minutes. Reduce heat to medium, then add the cauliflower and potato, vegetable broth, and seasonings. Simmer until cauliflower and potatoes are tender, about 20 minutes. Stir in the coconut milk and season to taste.
I served this chunky, but for a creamier soup, you could puree the mixture with a food processor or immersion blender. Garnish with parsley or cilantro and serve, maybe with some crusty bread on the side. Enjoy! Note: You could also make this soup with a brightly colored seasonal cauliflower - a green or yellow cauliflower would pair great with the yellow shade the turmeric adds to the broth.
I stumbled upon this recipe while trying to make a meal that was both hearty and delicious for a vegetarian friend. This turned out really nice and the texture is surprisingly similar to a meaty meatball.
One caveat - I tried making the veggie meatballs even healthier by omitting the frying and that version wasn't nearly as tasty, or as textured, as the fried version. Oil, you win again! Bake for health or fry for flavor!
Yield: about 20 appetizer sized meatballs
Ingredients: Olive oil, for frying 4 cloves garlic, minced 1 medium white onion, finely chopped 1 pound mushrooms, finely chopped 1 large zucchini, diced 1 jalapeno, seeded and minced 1/2 cup shredded Parmesan cheese 1/2 cup shredded mozzarella cheese 1 cup panko crumbs 1/4 cup flat-leaf Italian parsley, chopped 1 tablespoon fresh basil, chopped 1 tablespoon fresh oregano, chopped 2 large eggs Salt and pepper, to taste
Directions: Coat large pan with olive oil and heat to medium-high. Add garlic and onions to hot oil and cook for about 2 minutes. Add mushrooms, jalapeno, and zucchini. Cook until softened, then transfer to a mixing bowl. Add cheeses, panko crumbs, and herbs to the vegetable mixture and mix until well combined. Season with salt and pepper to taste. Add the eggs and stir until the mixture comes together. Cover and refrigerate for at least 30 minutes or up to overnight. Once the mixture has chilled, form into firm meatballs with your hands or a scoop. Add more olive oil to a pan, bring to medium-high heat, and fry the meatballs for about 10 minutes, until crispy and golden brown. For a healthier version, bake the meatballs in 400 degree oven for about 15 minutes or until brown.
Serve with pasta and marinara sauce as an entree, or try adding a little extra cheese to the top and serving as an appetizer with some marinara on the side. Enjoy!
Note: for a vegan version, simply omit the cheese and substitute an egg replacer so the meatballs hold together
