Cauliflower Chowder

Cauliflower Chowder

• .25 ounces dried wakame (approximately ¼ cup)
• 2½ cups hot water
• 12 ounces cauliflower (3 cups small florets)
• 2 cups vegetarian “no-chicken” broth
• 1 tablespoon olive oil
• 1 large stalk celery, diced
• ½ medium onion, diced
• 1 russet potato, cut in ¾-inch cubes
• ¼ cup soy curls chopped small
• 1 bay leaf
• ¼ teaspoon ground cayenne
• salt and freshly ground black pepper
• 2 teaspoons lemon juice

1. Put the wakame and water in a medium bowl. Let sit for 10 minutes.
2. Strain the liquid from the wakame. Reserve the liquid, discard the wakame.*
3. Place the cauliflower, wakame liquid, and broth in a blender. Blend until smooth.
4. Heat a medium pot over medium heat. Add the oil and swirl to coat the pot. Add the celery and onion. Cook for 5 minutes, until softened. Add the potato, soy curls, puréed cauliflower, bay leaf, cayenne, a generous amount of salt, and few grinds of black pepper. Cover and bring to a simmer, then reduce heat to low. Simmer for 40-45 minutes, stirring occasionally, until the potatoes are soft. Serve.

Serves 4

*Or you could toss it with some rice vinegar, plus maybe some cucumber and sesame oil, to make a seaweed salad.

When simmering, the cauliflower sometimes clumps up, as in the bottom right photo. Stir vigorously to reincorporate into the soup.

This recipe is being shared in Meat Free Mondays, Allergy Free Wednesday, and Gluten Free Friday.