Zuppa di Cavolfiore

Zuppa di Cavolfiore is a comforting vegan Italian soup that highlights the delicate flavors of cauliflower, complemented by aromatic herbs and spices. This hearty dish is perfect for a cozy meal, offering a creamy texture without any dairy.

Ingredients

• Cauliflower - 300 grams, chopped
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Vegetable broth - 500 milliliters
• Almond milk - 100 milliliters
• Nutritional yeast - 2 tablespoons
• Dried thyme - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until the vegetables are softened.
2. Add the minced garlic and dried thyme to the pot, stirring for an additional minute until fragrant.
3. Add the chopped cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer for 15 minutes, or until the cauliflower is tender.
4. Once the cauliflower is cooked, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.
5. Stir in the almond milk, nutritional yeast, salt, black pepper, and lemon juice. Heat through for another 5 minutes, adjusting seasoning if necessary.
6. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 25 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins C and K, promoting immune health and bone strength.
• High in fiber, aiding in digestion and promoting a feeling of fullness.

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