SOUP SEASON

Our Cheesy Cauliflower Popcorn Florets are a killer crouton for any soup: pea, squash, chicken...

It'll amp up your soup game.

Need some inspiration? One of our favorites is from Amy Chaplin.

Protein Packed Green Soup

by Amy Chaplin

Makes 5 cups| Serves 3 to 4
½ cup whole raw almonds, soaked overnight in 2 cups filtered water
1 cup sliced leeks
6 cups chopped greens, I used a mixture of kale and collard greens
3 cups boiling water
½ cup cooked chickpeas, drained
2 teaspoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon chickpea miso, optional
½ teaspoon sea salt, plus more to taste
¼ large garlic clove
¼ teaspoon cayenne pepper, if desired
Freshly ground pepper to taste
Drain and rinse almonds, and place them in an upright blender. Add leeks to a steamer basket and spread out over bottom. Top with greens and steam for 2 to 3 minutes or until tender. Check that leeks have softened and don’t taste raw. Add to blender with almonds and pour in boiling water, chickpeas, lemon juice, olive oil, miso (if using), salt and garlic. Blend until smooth, taste for salt, add black pepper and blend again. You can add more water if mixture is too thick.  Pour into bowls or cups and serve immediately. Soup will keep for up to 3 days in the fridge, warm leftovers gently as you don’t want to cook the miso. It also tastes pretty good at room temperature if you’re eating it on the go.

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