Welcome back! It’s Vegan Mofo Day 2 and we’re really impressed with all of the bloggers! Thanks so much for stopping by our little corner of the interwebs, it really means a lot to us.
Also, in ginger beer news, the second batch is going well. Due to a number of user errors and placing the brew in a spot that was just not warm enough, I can see how things went horribly awry. This batch, however, is foaming nicely and smells like gingery goodness.
Now, just in time for the still chilly weather, today’s special: Ginger Cauliflower Soup
1 TbL Earth Balance
1 onion, chopped
1 jalapeno, diced
3 TBL fresh ginger, grated
4 cloves garlic, minced
1 tsp cumin
2 tsp coriander
1 tsp turmeric
1/2 tsp cayenne
2 Yukon potatoes, cut into small pieces
1 cauliflower, chopped
5 cups faux chicken broth
1/2 cup unsweeted soy yogurt
1/2 cup non-dairy milk (we used Trader Joe’s coconut)
1 TBL lemon juice
1/4 cup cilantro, finely chopped
Salt and pepper
Melt the Earth Balance over medium heat in a large stock pot. Add onion, jalapeno, ginger, and garlic and cook about 5 minutes, then add spices and stir well. Add broth, potatoes, cauliflower, nd bring to a boil. Cover, reduce heat and simmer until potatoes are very tender, about 20 minutes.
In a non-metal bowl, whisk together non-dairy milk, yogurt, and lemon juice, set aside.
Reduce heat to low. Reserve 3-4 cups cauliflower and potatoes and set aside. Using an immersion blender (or regular blender, be careful!) puree soup until fairly smooth. Return reserved vegetables to soup on low heat. Stir yogurt mixture and cilantro into the soup. Taste for salt and pepper.
We had this with a spinach, mushroom, and tomato salad! It’s also good over a little rice, or rice/quinoa combo.
Adapted from Madhur Jaffrey via Red Molly Cooks