I can’t get enough of making soups in the winter. I have really been enjoying creating soups out of the produce I find in my fridge or what was delivered in my CSA box. This soup turned out creamy (even without cream) and the balsamic onions were the perfect earthy contrast.
1/2 head cauliflower
2 cloves garlic, minced
2 leeks, whites only, diced
1/4 cup dry white wine
1 container vegetable broth (usually 32 oz)
1/4 tsp dried thyme
2-3 TBSP nutritional yeast
salt and pepper to taste
For the Onions:
1/2 medium yellow onion, diced
1tbsp butter or vegan butter
1 1/2 tsp balsamic vinegar
Heat a pot on medium high heat. Add about a tbsp of olive oil. Saute leeks and garlic for about 4 minutes. Add the wine and cook down about 2 minutes.
Add the stock, cauliflower, thyme and cayenne. Bring to a roaring boil.
Once it hits the roaring boil, reduce to medium-low heat. Cover and simmer about 30 minutes.
Meanwhile, in a skillet, melt the butter or vegan butter over medium heat. Add the onions and cook down until soft and translucent. Add the balsamic vinegar and cook until caramelized, but don’t burn. Remove from heat and set aside.
Using an immersion blender, blend the soup until smooth in consistency. Add cayenne, nutritional yeast and salt and pepper to taste and blend thoroughly. Serve by topping with some of the caramelized onions.