Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Tuesday, January 17, 2012

Creamy Soy-free, Dairy-Free Potato Soup


I came up with this creamy soy-free, dairy-free soup when attempting to make a low-fat vegan alfredo sauce.  The alfredo sauce was intended to have a cauliflower base (recently we tried to make a cauliflower pizza crust-- still trying to perfect that one!) in order to have a different type of alfredo sauce that is not based on soy milk or almond milk.  After a terrible fail and an attempt to save it, I realized that this would make a delicious base for a soup.  A few variations later, and I think I've got it.  This is a thick, rich soup and it is crucial to have a good blender or processer thatcan handle the puree this recipe requires.

1 head of cauliflower
3 tbsp nutritional yeast
1 tsp dried parsley
1 tsp chives
2 tsp basil
2 tbsp oregano
pinch of cayenne pepper
6 tbsp garlic, minced
1/2 tsp paprika
3/4 tbsp onion powder
4 cups vegetable broth
5 yukon potatoes

In a medium saucepan over low heat, add the garlic to pan.

As the garlic browns, break up the caulflower into smaller bits and skin and dice the potatos.

Once the garlic begins to brown, add the spices (sans nutritional yeast) and vegetable broth and bring to a boil.  At this point, bring another pot of water to a boil for the potatoes.

Once boiling, add the cauliflower and allow to boil for 10-15 minutes.  Chances are, not all of the cauliflower will fit in the broth, so use a wooden spoon to alternate pieces that are not submerged in the broth.  During this time, you can add the potatoes to the boiling water.

Once the cauliflower has softened (about 15 minutes, per instruction above), add the cauliflower and the broth to a food processor or blender (whichever you have/works best to puree) and blend to a puree.

Put the puree back in the saucepan and allow it to simmer for 20 minutes.  Add the potatoes once soft (about 20 minutes), and adjust the seasoning to taste!

Caloric Info
Servings 10
Total Fat: 5.8 grams
Sat Fat: 0.8 grams
Polyunsat. Fat 2.0 grams
Monosat. Fat: 2.3 grams
Cholesterol: 0 grams
Sodium: 683.0 mg
Potassium: 797.0 mg
Carbs: 28.8 grams
Dietary Fiber: 5.6 grams
Sugar: 7.8 grams
Protein: 11.1 grams


  1. This soup sounds delish - I love all things potato. I was curious what happened to the cauliflower pizza crust?

    1. It's still a work in progress! The first time around, I ground up the almonds, but I don't think they were ground up fine enough because the dough was falling apart. The second time, I substituted chickpea flour for the almond flour, and it held together a bit better but not all the way there. Last week there was a sale nearby on cauliflower so I bought 4 heads, so this weekend I'll be going back to the drawing board (side note-- it tastes delicious, I just can't get it to stay together)!