Celery/Cauliflower Soup
Serves 6-8
1 onion, peeled and chopped
1 T oil
1 bunch celery, trimmed and chopped
1 head cauliflower, trimmed and chopped
1-2 qts vegetable stock
1/2-1 qt almond or coconut milk
salt, pepper, seasoning of choice to taste
In a large soup pan, steam-fry onion in a little oil for 5 minutes without browning. In food processor, pulse-chop celery and cauliflower until finely chopped. Add cauliflower and celery mix to pan, warm until tender. Add vegetable stock and almond milk. Simmer for 15-30 minutes, or leave raw if desired. Puree soup mixture in blender, until smooth texture. Season to taste, serve warm or cold.
This soup looks a little like cole slaw. It tastes creamy, like chowder. It looks very pretty, garnished with a sprinkling of dehydrated veggies and chopped fresh tomatoes.
Found in Dr. Robert and Shelley Young's
The pH Miracle for Weight Loss.
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