Creamy Cauliflower Pumpkin Soup

It's officially SOUP season! While soup is a perfect meal any time of the year, it just seems all that much better when the weather changes to Fall and Winter.

Healthy homemade soup beats store bought cans ANYDAY. For one, canned soup is more likely to contain preservatives, high levels of MSG/Sodium, GMOs, not to mention loaded with hidden and unnecessary ingredients (like sugar).

TIP: Too tired to whip up a soup after work? Aim to make a large batch on Sundays or whenever you meal prep, that way you'll have soup ready to take for your work-day lunches or a healthy dinner as soon as you get home from your busy day.
 


Servings: 4-5 large bowl servings
Total Time: 45 minutes
• 12-16oz LOW sodium organic vegetable broth (I like Pacific Foods or Imagine Organic)
• 1 cup filtered water
• 1/2 head cauliflower chopped
• 3/4 cup organic pumpkin purée
• 3/4 can LOW sodium organic white beans
• 2 cloves garlic chopped
SEASONING: sea salt, black pepper, cayenne pepper, cumin, turmeric (no quantity suggestion as these are all "to taste", start with a little and add based on how it tastes to you)
OPTIONAL for Topping:
• 1 handful Lacinto kale (torn)
• 1/4 avocado sliced
• 1/2 tbsp flax seeds 
• 2 tbsp parsley chopped



1) In a large saucepan, add broth and water and bring to a boil

2) Add garlic, cauliflower, pumpkin puree and seasonings and bring back to a slow rolling boil. Reduce heat, cover and let simmer for 15 minutes.

3) Add beans and let simmer for another 5-7 minutes. Taste test to determine if you need to add more seasoning.

4) Turn off the heat, and remove the cover. Let cool for about 10-15 minutes. Then transfer (likely in batches) to a food processor or large blender (Vitamix or Ninja will work) and pulse slowly until soup becomes creamy (avoid pulsing too long or else it will become too watery and you want that CREAMY consistency).

5) Option to top with sautéd kale, parsley, flax seeds, and even a few slices of avocado!  



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