I made a whole bunch of soup right before I got sick for about a week, so it was good timing. I stored the soup in mason jars in the fridge and would often drink it straight out of the jar, since it is mostly a pureed creamy soup. I warmed the soup in a pot first and then carefully poured it back into the jar (I didn’t heat the soup up super hot – the jar would be too hot to handle and I’m not sure how much heat mason jars can handle). It is a nice way to drink soup, but I had never tried it before. I replaced my morning green smoothies with this for a few days and it was quite a nice switch up, since it is winter and a warm soup seems a little nicer than a cold smoothie sometimes. 🙂
- ½ head cauliflower, chopped into pieces
- 2 large carrots, chopped
- 1 cube mushroom/vegan bouillon, optional
- 1 tbs curry powder
- 1" piece ginger, peeled
- 2 garlic cloves
- 1 tbs nutritional yeast, optional
- 2-4 cups water (depending on how thick you like your soup)
- optional: 1-2 pieces of bok choy, chopped
- Add all ingredients into a pot, bring to a boil, then reduce heat to a simmer with the lid on and cook for about 20 minutes, or until the vegetables are relatively soft.
- Allow to cool off a bit and transfer into a Vitamix or blender (you may have to do it in a couple of batches) and puree until smooth. You may want to leave it slightly chunky, but since the veggies are already soft, it'll still be easy to sip out of a mason jar, if that's how you choose to eat/drink it.
- Allow soup to fully cool before transferring to the fridge. You can also store some in freezer-safe containers in the freezer.