Cauliflower Soup With Toasted Garlic

Preparation: 15 minutes | cooking 40 minutes | Serves 4


3 cloves garlic, sliced
2 tablespoons olive oil
1 small head cauliflower, chopped
5 cups vegetable broth (I changed it from low-sodium chicken broth)
1 tablespoon thyme leaves
kosher salt and black pepper


Cook the garlic in the oil in a large pot over medium heat, stirring, until golden, 2 to 3 minutes; remove and reserve the garlic. To the pot, add the cauliflower, vegetable broth, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Simmer until tender, 15 to 20 minutes. Transfer the mixture to a blender and puree until smooth. Top with the garlic, a drizzle of olive oil, and additional thyme before serving.

This lovely recipe is from Real Simple >>>


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Zucchini Gazpacho With Basil and Yogurt

Serves 4| Hands-On Time: 15m| Total Time: 15m


4 scallions, chopped
3 cucumbers, sliced
2 zucchini, sliced
3/4 cup olive oil, plus more for drizzling
1/2 cup fresh basil leaves, plus more for serving
1/3 cup fresh lemon juice
1/2 cup plain yogurt (not Greek), plus more for serving
kosher salt and black pepper


  1. Puree the scallions, cucumbers, zucchini, oil, basil, and lemon juice in a blender until smooth.
  2. Add the yogurt and 1 teaspoon each salt and pepper and pulse to combine.
  3. Serve topped with additional yogurt, torn basil, and pepper. Drizzle with olive oil.

By Lindsay Hunt, July, 2014 via –>

Make it vegan

Purchase some vegan yogurt. There are many different brands on the market. Find something plain.

Or make your own vegan yogurt. I found good instructions on this website and the author claims it is easy, although I have never tried it myself. Make your own vegan yogurt –>

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