Vegan Cream of Cauliflower Soup

Hey guys!  I created an amazing soup recipe today that I’m super excited to share with you, but first off, the rest of my day!

I started it off right with a big glass of green juice.

Have I mentioned that I kind of clumsy??  Um…yeah…  I was mostly just upset that I didn’t get to drink all of the juicy goodness!

It was loaded with:

  • 5 carrots
  • 3 celery sticks
  • 1 cucumber
  • 1/2 lemon
  • 1″ chunk ginger

I spent the majority of the day going through my Google Reader to catch up on all of the blog reading that I haven’t done in the last week.  I missed over 150 posts while on vacation, and recovering from vacation!  I certainly had my work cut out for me.

Lunch was a cheezy hummus and tomato sandwich on Dave’s Killer Powerseed bread.

After another hour, I was hungry again, so I set to work making the soup that had been on my brain for the last few days.  This is the best soup recipe that I have ever come up with on my own, so I am quite proud.  Check it.

Cream of Cauliflower Soup

Ingredients

  • 3T Earth Balance
  • 3T flour (I used whole wheat)
  •  6 cups unsweetened almond milk
  • 2 cloves garlic, minced
  • 1/2 med. onion, chopped
  • 2T vegetable base
  • 1 head cauliflower, chopped into small pieces
  • 1 1/2 cups frozen corn kernels
  • 1/2 t black pepper
  • 1/4 t dry oregano
  • 1/4 cup nutritional yeast

Directions

1.  Melt Earth Balance in a large stock pot on medium heat.  Once melted, add garlic and cook until the scent begins to release.  Add the flour, and stir until well mixed.

2.  Add almond milk and vegetable base to the pot, and whisk everything together until it is consistently liquid.

3.  Turn up the heat until the mixture boils, stirring frequently.  Once boiling, add remaining ingredients, turn down the heat to low, and allow to simmer for about half an hour, or until the cauliflower is soft.

4.  Enjoy!

I ate this ginormous bowl, and enjoyed every last bite!  The corn adds sweet little surprises throughout your eating experience.  Yum!

Once my soup had settled, I talked myself into going on a run.  I couldn’t find my Garmin, so I decided to forget it, and run for time, instead of distance.  I pounded away 30 awesome, sweaty minutes to the Katy Perry station on Pandora.  The station is super upbeat, and features all the pop queens, like Ms. Perry, Lady Gaga, Adele, Britney, and Rihanna.  Definitely good motivating running music!

I came home and ate some raspberries from my mom’s garden, before doing some strength training.

For the muscles, I did:

Circuit One (x 3)

Bicep curls (15 reps)

Side shoulder lifts (15 reps)

Tricep dips (15 reps)

Circuit Two (x 2)

Hamstring stability ball curls (15 reps)

Girly push-ups (10 reps)

Other

Alternating lunges (15 each leg)

Wall sits (30 seconds x 3)

Crunches (25 x 2)

 

Time for me to go shower, and clean up the house a bit before Keenan gets home from work!

Have an awesome night!

<3 Lindsay

 

 

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2 Responses to Vegan Cream of Cauliflower Soup

  1. Haha whats sad is that EVERY time I pour a drink, there usually is a spill on the counter like that. Not to mention that every time I SIP a drink, there’s a spot on my shirt due to my inability to drink properly

    What can I say? I’m a klutz too :(

  2. Pingback: Labeled | Lindsay Loves Veggies

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