Vegan cauliflower, almond and spinach soup

August 7, 2017

This soup is perfect for windy, wintry days.

During our Film & Feast in June, we screened the documentary A New Economy and heard from a panel that included Robert Rosen and Michael Zagoridis, speaking about community energy and urban agriculture respectively. Our kitchen volunteers prepared a 3-course vegan feast to feed the 60-odd attendees.

We had a number of requests to share the recipe for the delightful cauliflower, almond milk and spinach that Ulli prepared. She says: I was inspired by this recipe and tweaked it according to what we had in the Ooooby box.  She made a zero waste almond milk using a couple of handful of almonds, 4 dates and water blended up. The combination of cauliflower and almond milk provides a wonderful creaminess to the soup.

Here’s an adjusted and brief version of Ulli’s Cauliflower, Spinach and Mushroom soup.

  • Roast or fry (in oil) mushrooms and spinach with garlic in oven for 15 min to bring out flavours.
  • Make a cauliflower and vegetable based soup by simmering in almond milk, with onion and salt, till cooked. Blend when cool.
  • Add the cooked mushrooms and spinach to the soup. This makes a varied texture on top of a creamy base.

Our kitchen volunteers are a revolving crew – some more experienced in the kitchen, and others who just want to learn how to make hearty and satisfying vegan meals. It’s always a lesson in creativity to figure out what to pull together to make the best use of the foods, and avoid waste. Veteran transitioner Kit provides master guidance. It all depends what’s in the veggie box – the only certainty is of fresh seasonal and organic produce!

If you’d like to volunteer in the kitchen for a Film & Feast event, please contact Kit via info@transitionbondi.org. Volunteers also receive a reduced ticket price for lending a hand. The next event is August 17th at The Chapel by the Sea, 95 Roscoe Street. Facebook event here.

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