My sister and I made up this creamy soup recipe last night and it turned out so amazing! It is so easy and a must try. Vegan of course, it is just vegetables and herbs so its super healthy (what else would it be on Sammi's Secrets!). You have the option to mix in some Daiya if you want a bit more "cheez". The texture is creamy and smooth and its loaded with nutrients from root vegetables and cauliflower. Nutritional yeast will add extra vitamins and give it a "cheese" like taste, without the dairy and fat! Here is what you'll need:
1/2 head of cauliflower
2 garlic cloves (pressed)
handful of fresh basil, thyme and parsley (chopped)
3 cups of no salt veggie stock
1/2 cup of nutritional yeast
1/4 cup of white wine (pinot grigio)
Pink Himalayan sea salt
While that is boiling, chop onion and add to another, smaller pot with a bit of water (so they don't stick). Add a tbsp of water if they start to stick. Stir-fry for about 5 minutes and then add garlic and herbs. continue string until browned or starting to stick. Add vegetable stock and keep mixing together. Add a tsp of salt and pepper (or to taste).
Once the base vegetables are soft, drain the water and then mix the liquid pot in and mix both together, add the wine. Add some of the mixture to a blender (or use a hand blender right in the pot). If you are using a regular blender, you may need to do it in 3 or 4 portions and mix each until smooth, pulsing works best for hot liquids.
Add the mixed soup back to the big pot and stir in the nutritional yeast and Daiya (if you choose to use it, about 1/2 a cup of shreds).
Mix until the cheese and yeast melts. Taste and add salt, pepper or extra herbs to taste. Serve and top with coconut bacon and fresh parsley.