Creamy Cauliflower Carrot Soup With Crispy Pastrami

Serves 8

This soup is a favorite in the house and it is so easy to make. I love the creamy, velvety texture of the soup with the crunch of the pastrami. It is a healthy soup with the indulgence of a little pastrami! For a twist on the dish, you can make this soup using butter, vegetable stock, some cheddar cheese and milk, omitting the pastrami, for a dairy alternative. You and your family are sure to enjoy this amazing soup!

Ingredients:

• 2 tablespoons Earth Balance buttery sticks
• 1 Spanish onion, diced
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 head cauliflower, cut into florets, or 1 (24-ounce) bag frozen cauliflower
• 4 cups low-sodium chicken stock
• 1 cup soy milk
• 1 teaspoon kosher salt
• ¼ teaspoon white pepper
• For the pastrami:
• 2 tablespoons grapeseed oil
• 6 ounces sliced pastrami, cut into thin strips

In a large soup pot, melt the Earth Balance over medium heat. Once melted, add the onion, carrots and celery and cook 5 minutes, until tender. Add the cauliflower and sauté for 5 minutes. Add the stock, salt and pepper and bring to a boil over high heat. Reduce the heat to a simmer and cook, covered partially, for 25-30 minutes, until the vegetables are tender. While the soup is cooking, make the crispy pastrami. In a large sauté pan over medium-high heat, add the grapeseed oil. Once hot, add the pastrami and cook for about 5 minutes, or until brown and crispy. Puree using an immersion blender or in a high-powered blender until silky smooth. Pour the soup back into the pot and add the soy milk. Stir to combine with salt and pepper if needed. Ladle into soup bowls and garnish with pastrami.

By Yitzi “Chef Y” Taber

 Chef Y, aka Yitzi Taber, is a personal chef who has cooked for many families for events and festive meals. He started cooking when he was 13 after watching Food Network shows. He plans to start his own catering business called Chef Y’s Cool Kosher Cuisine soon. Contact him at 201-63-YITZI or [email protected].