Thursday, November 3, 2011

Heaven in Your Mouth - Chef Sarah Britton's White Velvet Soup (Vegan and Healthy)

I came across this recipe while reading the Stockholm based, family blog, Green Kitchen Stories. This particular post was a guest post from chef Sarah Britton of the Copenhagen based, My New Roots blog. Both blogs are fantastic especially for healthy, vegan and vegetarian recipes, they are literally a feast for the eyes.  This recipe enticed me from the second I saw it, not only for it's nutritional value but also because it looked like guilt free decadence. Boy, I have never been so right. This soup was fabulous. An absolute treat, it tastes like a cream based winter soup with amazing rich flavors, when in all reality, it is all vegetable based. No cream, no butter, no guilt, and extremely filling thanks to its high fiber content. The recipe is also super easy, quick and makes a very large quantity (although, it disappeared extremely fast, it is just that tasty). I'm even thinking of making another batch of this recipe over the weekend to have on hand for a healthy treat throughout the week. Next time, I think I will try it with saffron oil verses the paprika just because I have a love affair with saffron, other than that, I vow to never alter this recipe because it is that perfect and delicious just as is.


White Velvet Soup,  Sarah Britton
1 head cauliflower
2 medium onions
1 head garlic (about 6-8 cloves)
3 cups cooked Lima beans (about 2 cans)
2 cups water
2 cups vegetable stock
juice of 1 lemon
sea salt to taste
olive oil
smoked paprika

Preheat oven to 400°F. Cut up cauliflower into bite-sized chunks and place on a baking sheet. Drizzle with olive oil or melted ghee. Sprinkle with sea salt. Peel onions and slice into chunks. Peel garlic cloves. Place onions and garlic baking sheet, drizzle with olive oil and sprinkle with sea salt. Place all veggies in oven. Bake for 30-40 minutes until everything has golden edges and is nicely caramelized. Let veggies cool slightly and add to blender along with all other ingredients except olive oil and paprika (process in batches if you have a small blender). Blend on high until very smooth. If you have a Vita-Mix, I would highly recommend using it. If the soup is not hot enough after blending, transfer soup to a large pot and warm until steaming. If the soup is too thick, simply add water to thin to your desired consistency.
Bonus: For each bowl of soup, combine 1 tsp. extra virgin olive oil with 1/8 tsp. smoked paprika and drizzle as a garnish (this is optional).

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