Today for lunch I made a cauliflower soup using the guidelines of the celery soup that I’ve made recently. Sauté in 2 tablespoons of olive oil a chopped medium onion, a head of cauliflower broken apart, and a small chopped waxy potato until the onion is translucent. I also added three sprigs of thyme and of course some salt. Add three cups vegetable stock (I used 2 cups stock and 1 cup water). Simmer until everything is soft. Whiz it up with a stick blender. Serve hot, cold, or room temperature. It has the look and texture of vichyssoise.
After the vegan daytime portion of my day we settled into a small grilled steak, half a baked potato, and a broccoli salad. I am trying to follow the “portion plate.”
Here’s my dinner –