1 large head cauliflower
1 large sweet onion, diced
2 large sweet potatoes (white), diced
1 clove garlic, minced
1 cup diced celery
1 cup shredded carrot
4 cubes Rapunzel bullion or 2 Tbsps. Seitenbacher Broth Powder
½ cup raw cashews
2 Tbsp. organic butter (optional)
1 tsp. nutritional yeast
1 can (15 oz.) minced clams
4 slices bacon, cooked and crumbled
salt and pepper to taste
Green onion and red pepper flakes to garnish
Wash cauliflower, break into pieces and place In large pot with 1 inch of water. Put lid on pot and steam cauliflower until fork tender (5-7 minutes).
Meanwhile, drain juice from clams into a large skillet over sweet potatoes, onion, celery, and carrot. Put lid on skillet and cook over medium heat until vegetables are tender. Add minced garlic to the clam juice during the last minute of cooking.
Put cooked cauliflower in high-speed blender with 1/3 of the sweet potato, onion, garlic, clam juice, garlic, bullion, cashews, butter, and nutritional yeast. Blend until smooth and creamy. Add water as necessary to achieve desired consistency. Taste and add salt and pepper as desired.
Combine soup base in large pot with celery, carrots, remainder of sweet potato, clams and crumbled bacon. Mix well and heat gently as needed. Garnish with green onion and red pepper flakes if desired.
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