Pizza Soup

I'm looking for comfort soups this fall, because, well, here we are, all cozy and warm - but still inside. And I'm also looking for special soups designed for thrivers.

Aren't we all about quick and nutritious meals in 30 minutes now? Here's a rich, fiber-filled soup for thrivers that even reminds you of the satisfying taste of pizza. Pizza Soup has plenty of iron to power you through the fall and winter for better recovery after medical treatments.

Pizza Soup, A bowl of comfort and nutrients for thrivers

Pizza Soup has a gorgeous color, due to the combination of cauliflower, cashews, and tomatoes. Feel free to use frozen chopped cauliflower, or pre-chopped florets. This significantly cuts down on meal prep time.

If you can't find this specific form of milder yellow miso paste, you can certainly use any miso paste.

For more nutrient boost, the soup offers nutritional yeast for B12, important for vegans; miso for fermented foods goodness; and onions and garlic for gut health. There's plenty of cancer-preventative nutrients packed in this soup too.

But the best part is the flavor depth. Miso imparts a deep umami flavor without having to use MSG or meat. Cauliflower adds a surprising nondairy creaminess, and cashews give it a satisfying burst of richness.

Let me know if you make it!

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PIZZA SOUP

Prep Time 15 mins

Total Time 30 mins

Meal Type Lunch, Dinner, Side

Servings 6

Pizza soup

Ingredients

• 1 Tbs olive oil

• 1 sweet onion, chopped

• 3 cloves garlic, chopped

• 1/4 cup nutritional yeast

• 3 Tbs yellow miso paste

• 2 cup cauliflower, chopped into florets

• 5 cup water

• 1 (28 oz.) can whole tomatoes (fire roasted if desired)

• 1 cup cashews, raw

• 1/2 tsp oregano

• salt, to taste

• pepper, to taste

Directions

Prep

1. Chop onions/garlic.

Make

1. Sauté onions and garlic gently in olive oil until soft and fragrant.

2. Add nutritional yeast and stir to coat vegetables.

3. Add miso paste, cauliflower, water, tomatoes, cashews, and oregano.

4. Bring mixture to a boil then reduce heat and simmer for 20 minutes.

5. Remove soup from heat and let stand for 30 minutes to cool a bit.

6. Puree in batches.

7. Season with salt and pepper to taste.

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