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Creamy Southwest Cauliflower Soup

Creamy Southwest Cauliflower Soup Recipe

A creamy, spicy, plant-powered soup loaded with vegetables, healthy fats, and bold Southwest flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course, Soup
Servings 4
Calories 33 kcal

Equipment

  • 1 blender
  • 1 knife
  • 1 cutting board
  • 1 large bowl

Ingredients
  

  • 2 cups cauliflower florets
  • 1 cup celery
  • 1 cup carrots
  • 2 cups water
  • 1 pinch kelp powder to taste
  • 1 teaspoon sea salt
  • 2 pcs Juice of 2 small limes
  • 2 teaspoons tarragon
  • 1 pinch pepper
  • 1 pc avocado
  • 2 tablespoons chili powder or Mexican seasoning
  • 1 handful shiitake mushrooms
  • Choice of steamed or raw vegetables, (Broccoli, Kale Cauliflower, Zucchini, Carrots, Green cabbage, Other greens) pulse-chopped or diced:

Instructions
 

  • Steam the cauliflower, celery, and carrots until tender. Alternatively, for a raw version, place diced vegetables in a large bowl, sprinkle with salt, and massage until the vegetables begin to soften and release moisture.
  • Blend the remaining ingredients except the chopped vegetables and mushrooms until smooth and creamy.
  • Adjust seasonings to your preferred level of spice.
  • Pour the soup base over the chopped vegetables and mushrooms and serve.

Nutrition

Calories: 33kcalCarbohydrates: 7gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 645mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 5502IUVitamin C: 27mgCalcium: 47mgIron: 1mg
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