VEGAN CAULIFLOWER AND POTATO SOUP
Steps:
- Gather the ingredients.
- Sauté the onion and garlic in the vegan margarine or olive oil in a large soup or stock pot over medium heat, for 3 to 5 minutes, or until the onions and garlic are almost soft.
- Add the diced potato and chopped cauliflower and cook for a few more minutes, stirring frequently.
- Add the vegetable broth and bay leaves and bring to a simmer.
- Reduce the heat to medium-low once the mixture is simmering, cover the pot, and allow to cook for 25 to 30 minutes.
- Carefully remove the bay leaves, then transfer the soup to a blender and puree until smooth and creamy, or leave a bit of texture if desired.
- Season lightly with a bit of salt, pepper and a dash of nutmeg and reheat if needed.
- Top with grated vegan cheese and green onions, if desired, just before serving.
Nutrition Facts : Calories 182 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 7 g, Protein 7 g, SaturatedFat 1 g, Sodium 687 mg, Sugar 7 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g
VEGAN SWEET POTATO-CAULIFLOWER SOUP
Completely delicious pureed sweet potato-cauliflower soup, perfect served hot or cold. Vegan and gluten free. Will win over even a cauliflower hater with its delicate cauliflower-free aroma. Vegetable-based only, but a hearty recipe. Garnish with avocado and fresh mint leaves.
Provided by Kara D
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.
- Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.
- Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.
- Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 46.4 g, Fat 3.2 g, Fiber 12 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 213.1 mg, Sugar 13.8 g
CAULIFLOWER AND POTATO SOUP (VEGAN)
Make and share this Cauliflower and Potato Soup (Vegan) recipe from Food.com.
Provided by Kitzy
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop the cauliflower, onion and potatoes into dice.
- Cover with the vegetable stock and cook until soft.
- Cool briefly; pour into a blender; blend to preferred consistency.
- Return the mixture to the saucepan and reheat gently.
- Serve topped with the parsley.
VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP
This vegan lentil soup is quick, easy, nutritious, and delicious.
Provided by Kasmira Bresett
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
- Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 53.9 g, Fat 4.7 g, Fiber 19.7 g, Protein 16.1 g, SaturatedFat 2.5 g, Sodium 820.3 mg, Sugar 12 g
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- Heat the olive oil in a large saucepan over medium heat.Saute onion about 5 minutes, stirring occasionally, but do not let it colour.
- Add the cauliflower, potato, vegetable stock and thyme leaves.Season with salt and freshly ground black pepper.
- Bring the mixture a boil, then reduce the heat, and simmer 15 minutes, or until the vegetables are tender.Remove the saucepan from the heat and add the parsley leaves. See Note 3.
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