I am just beginning to feel confident in my ability to change-up or adjust recipes to make them fit our vegetarian lifestyle. Until recently I only felt comfortable using recipes from actual vegetarian cookbooks, but once you learn some of the tricks, it is not that difficult at all.
One of my favorites is a trick I learned from my friend Ginger. She shared a recipe with me months ago called Tuscan White Bean Minestrone. (We left out the bacon obviously!) I discovered that the northern white beans in this recipe made the soup just as creamy and smooth as milk or cream would. I have been using the trick ever since and love the full body taste that the beans add!
So, a few weeks ago a friend posted a recipe from Pioneer Woman that looked amazing! It was chock-full of milk, half and half and sour cream, so I wondered if it would taste as good with just the beans. I gave it a try then and made it again last night ! It is the perfect November evening meal, and according to my kids, also the perfect breakfast food! (In our house, if leftovers only make as far as breakfast, that means it is a hit!)
Here is my recipe:
Creamy Vegetarian Cauliflower Soup
1 large head of cauliflower, cleaned and diced
1 large onion, chopped
1 large carrot, diced
2 stems of celery diced
2 tablespoons parsley
Place onion, carrot and celery in 1/2 cup of water and steam until soft. Add cauliflower and parsley and cover for another 15 minutes on low heat until cauliflower is soft.
2 quarts of organic low sodium vegetable broth
2 cans of low sodium organic Northern White Beans
2 bay leaves
Let soup simmer for another 15-20 minutes and serve.