I made something similar to this the other day and it was SO good I decided to make it again but with a few small changes. And if I ever make a meal twice you KNOW it’s really good!! This soup is soo filling and if you make the whole recipe it’ll leave you super satisfied – or it can be served as a side item for two people.
- 2 cups “riced” cauliflower (8 oz) (raw cauliflower that’s been processed in a food processor)
- 3/4 cup peeled and already baked kabocha squash (5 oz)
- 1/2 cup chopped onion
- 3 garlic cloves, chopped
- 2 cups unsweetened almond milk
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp onion powder
- 4 oz precooked, frozen shrimp
In a medium pot, add all of the ingredients except for the shrimp. (I use riced cauliflower, but you could simply chop raw cauliflower into smaller parts if you’d like. It’s just what I have in the fridge usually.) Bring everything to a medium boil and then let it cook for 5-7 minutes, stirring occasionally. While that’s cooking, I thaw my already cooked frozen shrimp by running it under cool water for 5 minutes. Once the soup in the pot has cooked (the onions should be soft), blend it together with a hand immersion blender until there’s no chunks. Then toss in the thawed shrimp. The hot soup will warm it up and then it’s ready to serve! :D
Any meat could be served with it really, but I prefer the shrimp. Pictured here was a little more than half of the entire recipe.
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