Green-Gold Cauliflower Soup

Name: Green-Gold Cauliflower Soup
Yield: Makes 7 cups (1.75 l)
Ingredients: 2 cloves garlic, crushed; 1 onion, chopped; ¼ cup (60 ml) hulled or pot barley; 1¼ teaspoons (6 ml) salt; 1 carrot, grated; 1 stalk celery, finely chopped; 1 tablespoon (15 ml) dried parsley flakes; 3 tablespoons (45 ml) nutritional yeast flakes; 1 teaspoon (5 ml) dried oregano; 1 potato, peeled and diced; 1 teaspoon (5 ml) whole celery seeds; 4½ cups (1.125 L) water; 2 cups (500 ml) small cauliflower florets; 1 cup (250 ml) peas or small broccoli florets; ⅓ cup (85 ml) raw cashews

Preparation info

Makes
7 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

The combination of ingredients in this nutrient-packed soup creates a beautiful green-gold hue. Blended cashews make it rich and creamy, and nutritional yeast flakes contribute a boost of B-vitamins, including vitamin B₁₂.

Ingredients

4½ cups (1.125 L) water
1 onion, chopped
¼

Vegan
Soup

Method

Put 4 cups (1 L) of the water and the onion, barley, parsley, salt, oregano, and celery seeds in a large soup pot and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover, and simmer for 20 minutes. Add the potato, carrot, celery, and garlic. Cover and simmer until the vegetables are almost tender, 8–10 minutes. Add the cauliflower and peas, cover, and simmer until all