Fresh and Creamy Cauliflower Soup Recipe

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Ingredients

• 3/4 cup buckwheat (not toasted)
• 3 cups water
• 1 large sweet onion
• 1/2 head cauliflower
• 1 Tbsp sunflower seed butter
• 1/2 lemon, zested and juiced
• 1-3 tsp apple cider vinegar or more lemon juice (optional, to your taste)
• 4-5 Tbsp nutritional yeast
• 2 tsp fresh or dried thyme
• 2 tsp fresh or dried dill
• 1 tsp paprika
• Salt, to taste (this is a large, thick pot of soup so you may need quite a bit)

Directions

1. Start by cooking the buckwheat. You can also use any other type of grain if you can’t find buckwheat. Add it to a pot with the water and bring to a boil. Turn down to low and simmer, covered, for about 25 minutes.
2. Meanwhile, chop up an onion and the cauliflower, and put them in another pot with just a bit of water at the bottom. You can saute the veggies if you like. Sprinkle a pinch of salt over them, put the lid on, and let them steam for about 10 minutes. You want the cauliflower just starting to soften, but not overcooked.
3. Puree the vegetables (use a hand blender, or transfer to a blender or food processor), then add the buckwheat and puree until smooth. Add the nut/seed butter, lemon zest and juice, and some water and blend until it gets creamy and thick.
4. Add the seasonings, and more water as you need to for consistency. If you leave it to simmer a bit longer with the seasonings, the flavors will come together even better.