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Vegan Raw Cauliflower Energy Soup
Source: Kimberly Snyder Category: Vegan Soups and Stews
Prep Time: 10-15 min Cook time: 2 min Total Time: 12-17 min Serves 4 to 6
About this recipe
Cauliflower is a nutritional powerhouse, and because this soup is raw, none of the nutrients get lost while cooking. Turmeric gives this soup a nice yellow color, as well as it's powerful antioxidant and anti-inflammatory properties. Avocado makes the soup creamy, and miso paste ads depth to the flavor. Besides, this delicious soup is very easy to prepare, making it a perfect dish for a quick a lunch or dinner.
1 medium head cauliflower, with outer green leaves removed and chopped into pieces
3 Tbsp. organic, unpasteurized miso paste
1/2 ripe avocado
2 cups filtered water
Juice of 1 lemon (about 2 Tbsp.)
2 1/2 Tbsp. of Braggs Liquid Aminos (I use Bragg Liquid Aminos)
1/2 tsp. turmeric powder (I use Organic Turmeric Root Powder (2lb) by Anthony's)
1 tsp. Pink Himalayan Salt or to taste (I use Sherpa Pink Himalayan Salt, 2lbs Extra-Fine Grain)
Generous pinch of black pepper
Fresh parsley, finely chopped, for garnish
1. Prepare the ingredients.
2. Put all ingredients except parsley to the blender and blend until smooth.
3. Chill, garnish with finely chopped parsley and serve.
Store in an airtight container in the fridge. The surface may oxidize the next day, turning into brown color. Carefully remove it with a spoon and mix well.
Blender (I use KitchenAid KSB1575MY 5-Speed Diamond Blender with 60-Ounce BPA-Free Pitcher - Majestic Yellow)
Serve with vegan gluten-free crackers (I use Organic Mary's Gone Crackers )
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