The Veggie-Full Kitchen

This is one of my very favorite soups.  It is so rich and creamy... perfect for a cold rainy day.  Although, it hit 110 degrees F here the other day when I made it and it was still divine.  My 5 year old picky eater loves it because there aren't any chunks in it and the rest of us love it because it is absolutely delicious! Ingredients 1 cup yellow onion, chopped 1 cup leeks, chopped 2 cloves garlic, minced 1 tablespoon olive oil 1/2 teaspoon kosher salt 1/2 teaspoon ground thyme 1 teaspoon dried oregano leaves 1 head of cauliflower 5 cups vegetable broth 1 teaspoon soy sauce 1/4 teaspoon ground red pepper cashew cream (I order this brand online and keep a few boxes on hand) green onions, diced for garnish Directions 1.  Saute the onions, leeks, garlic, thyme, oregano and salt in olive oil over medium high heat until onions are translucent. 2.  Add in remaining ingredients, except the cashew cream and green onions, and bring to a boil. 3. ...

I first made this recipe last October for a Halloween party.  It was a hit with everyone, and that includes my meat-eating friends.  Dr. J even heard that some preferred it to the traditional meat-full chili.  The only problem was, back then, I never wrote down my recipes (one of the main reasons I started my blog).  The good news was we never ate the same thing twice... the bad news was we never ate the same thing twice.  Dr. J has been begging me for months to recreate this chili and last night I did.  It was just as delicious as it was the 1st time, and now I have it written down, so I can make it over and over again.  I have to tell you, this recipe makes a lot.  It probably serves 12-14, and that's with hearty portions.  We are going to be eating it all weekend, but it is so yummy, no one is complaining! Ingredients 1/4 cup olive oil 2 cups chopped carrots 2 1/2 cups chopped yellow onion 1/8 cup minced garlic 2, 4oz cans diced gre...