Slightly modified a recipe by Blissful Basil | Serves: 6 | Time: ~40 min
4 cups fresh #cauliflower florets
2 tbsp EVO
5 green onions, ends trimmed and thinly sliced
2 large #carrots, peeled and diced
1 tbsp smoked Mexican style chili powder
3 cloves garlic, minced
4 cups veggie broth, divided (I make homemade to keep sodium low and make the most of my veggie scraps)
1/2 cup filtered water
2/3 cup raw #cashews, soaked in hot water for ~15 min or more, then drained
1/4 cup nutritional yeast
2 tbsp lemon juice
1 1/2 tsp salt, plus more to taste
Ground black pepper, to taste
1 20-oz can of young #jackfruit
1 tbsp liquid smoke per cup of jackfruit
1 bunch #arugula, washed and chopped
De-seed the jackfruit and mix with liquid smoke. Set aside.
Bring a large pot of water to a boil. Add the cauliflower florets and boil for 7 to 10 minutes, or until fork-tender. Drain and set aside.
While the cauliflower boils, heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the green onions, carrots, and smoked paprika. Sauté for about 5 minutes, or until the vegetables just begin to soften, stirring occasionally. Add the garlic and continue to cook for another minute, or until it begins to soften.
Stir in 3 cups of the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
Meanwhile, add the boiled cauliflower to a high-speed blender along with the remaining 1 cup vegetable broth, and the filtered water, cashews, nutritional yeast, lemon juice, sea salt, and black pepper. Blend on high for two minutes, or until completely smooth and creamy.
Add the cauliflower mixture to the pot of soup and stir to incorporate. Then, stir in the jackfruit and arugula. Increase the heat to medium and continue to simmer for just 5 to 8 minutes to thicken and reduce. Generously season with more sea salt and black pepper to taste.
What I ate and drank today
Not enough water (about 4 glasses so far)
1 decaf iced americano
2 glasses of orange juice
Scrambled eggs with spinach and red peppers
Piece of toast with vegan butter
Black bean spaghetti noodles with zucchini pesto and chopped tomatoes
Half cheese sandwich with zucchini pesto (probably could have done without this, made me eat less dinner, though?)
Guessing about 3 miles of walking and a lot of heavy lifting with that walking. My fit bit was dead this am, so I didn't have it for my trip to the grocery store...