|Creamy Cauliflower Soup|
Creamy Cauliflower Soup with Crispy Ham
1 head cauliflower, cut into florets
4 cups chicken broth
1 vidalia onion, sliced thin
3 pcs ham (leftover or deli), diced
1/2 cup coconut milk (depends)
2 Tbsp nutritional yeast
1/4 cup Veganaise horseradish (or your favorite prepared horseradish)
4 Tbsp chives, snipped small
In a large stockpot, combine the cauliflower and chicken broth and bring to a boil. Reduce heat and simmer about 20 minutes, or until cauliflower is soft.
Meanwhile, in a frying pan, combine onion and olive oil, and cook over medium-low heat until onion is lightly caramelized, about 15 minutes.
While you are waiting for these two pots to cook, start a smaller frying pan with the diced ham. Cook on medium and stir often - the ham may stick and burn. Set aside when browned.
Add the cooked onion to the pot of cauliflower, along with the coconut milk (add a little less if your cauliflower is very wet), nutritional yeast, salt & pepper and prepared horseradish. Blend with an immersion blender until no chunks remain.
Garnish with chives and serve warm (serves 4 - 6). Tastes even better on the second day!
Shared with Slightly Indulgent Tuesday, Traditional Tuesday, Tuesday's Table, Fat Tuesday, Share It, Teach Me Tuesday, Tasty Traditions, Mostly Homemade Monday, Allergy Free Wednesday, Real Food Wednesday, Gluten Free Wednesday, Healthy 2Day Wednesday, The Mommy Club, The Homemaking Link-Up, Pennywise Platter, Simple Lives Thursday, The Homemaking Party, Create It Thursday, Weekend Bloggy Reading, Allergy Friendly Friday, and Hearth and Soul Hop.