This is my last recipe of 2017!
Next week is dedicated to my annual Cookbook Giveaway ExtraVEGANza which will run until Christmas. When we get back from Christmas, I’ll share my highlights and popular recipes of 2017. So it won’t be until the first week of January, as we kick off my 30 day cleanse, that I will have brand new MDV recipes for y’all.
It blows my mind how quickly this year flew by.
I want to wrap up this year with a soup recipe (which I did last year as well) because growing up it was a Christmas tradition to enjoy soup, cookies, and spiced apple cider on Christmas Eve. Every year was the same (which is what is so magical about tradition). We would come home from a Christmas Eve service to a lit tree and festively decorated house smelling of spiced cider and warm soup.
Once the bowls were scraped clean, my mom would bring out the last of the Christmas cookies and we would gather around the tree to open presents. Christmas eve was when the magic happened and it’s a tradition I have continued to pass on to my kids.
For the past three Christmases that I have been single parenting, the kids have spent Christmas Eve with me before going to their Dad’s house on Christmas day. Being a split family makes traditions even more important to me. And since Christmas Day has become a holiday to drink Bloody Marys and watch Christmas Vacation with my friends, I tried even harder to create some holiday magic for me and the kids on Christmas Eve.
Similar to the traditions I grew up with, Christmas Eve has become a time to enjoy a light meal of soup and bread with my own kids and sit around the Christmas tree with Homemade Eggnog or Orange Bourbon Apple Cider and open gifts.
This year’s soup of choice is this Cauliflower Soup with Tofu Bacon. It is a simple soup. Rich and creamy from the cauliflower with hints of cheesy and nutty flavors from the nutritional yeast. For added taste, texture, and protein I made my favorite tofu bacon. Variations of this could include store bought vegan bacon, my cheesy chickpeas, or quick roasted cauliflower.
However you top it, the results will be a warm and creamy soup that is worth centering a Christmas tradition around.
- 4 ounces extra firm tofu, sliced into 1/4" slabs
- 1/3 cup water
- 1/4 cup soy sauce
- 1 tbsp tomato paste
- 1 tbsp vegan Worcestershire
- 1 tbsp maple syrup
- 1/2 tsp liquid smoke
- 1/8 tsp of pepper
- 1 tbsp cooking oil
- 2 green onions, thinly sliced
- 2 tbsp nutritional yeast
- freshly ground pepper
To make the tofu bacon, cut the tofu in 1/2" strips and set aside. Whisk together the ingredients for the marinade and pour into a shallow baking dish. In a single layer, place the tofu in the dish so that each piece is fully submerged. Marinate while preparing the rest of the soup.
In a large soup pot heat the cooking oil over medium heat. Once oil is hot, add onions and sauté for about 5 minutes, stirring frequently, until onions are translucent and fragrant. Stir in garlic and sauté for another 30 seconds.
Add cauliflower florets and thyme, stirring for 30 seconds to coat the cauliflower. Add vegetable broth and cover. Bring to a boil then reduce heat to a simmer. Simmer for 20 minute until cauliflower is tender.
While soup is cooking, drain and rinse the cashews. Combine cashews with water and salt in a high powered blender and blend until completely smooth. Set aside.
As soup continues to cook, fry your tofu bacon according to these instructions.
Remove soup from heat. Using an immersion blender, purée the soup until it is smooth and creamy. Stir in cashew cream, nutritional yeast, and salt and pepper
Serve immediately with tofu bacon and toppings of choice.
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