Cream Of Cauliflower Soup Vegan Recipes

VEGAN CREAM OF CAULIFLOWER SOUP

Steps:

• In a large pot over medium heat, heat olive oil. Stir in onion and garlic, and cook for 5 minutes, until fragrant. Stir in chopped potatoes and carrots, and cook for 5 more minutes.
• Pour in vegetable stock and bring to a boil. Stir in chopped cauliflower, cover, reduce heat and simmer until the cauliflower is tender, 10 to 20 minutes. Remove from heat.
• Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to the same pot, stir in almond milk, salt and chopped parsley, and bring to a boil once more.
• Serve right away, or store in an airtight container in the fridge for up to 2 days.

VEGAN CREAM OF CAULIFLOWER SOUP

Steps:

• Add the olive oil, garlic, and onions to a pot on the stove and sauté on low-medium heat for one minute or until soft.
• Add the cauliflower, potatoes, almond milk, salt, pepper, and thyme.
• Cook uncovered on low-medium heat for 30 minutes.
• Remove from heat and add the nutritional yeast.
• Use an immersion blender to blend the soup right in the pot, or alternatively you can transfer it to a regular blender or food processor and blend until smooth.

VEGAN CAULIFLOWER SOUP

Steps:

• Start by prepping the onion and garlic. Cut the cauliflower into florets, they can be on the large side as you can break it down as it cooks.
• In a heavy bottom pan, heat the butter over medium heat, add the onion and saute for 6 minutes. Add the garlic and cook 1 minute more.
• Add the cauliflower, thyme, salt and pepper, and water/broth.
• Bring the chunky soup to a boil, cover, reduce heat and simmer, stirring occasionally, for 20 minutes, or until cauliflower is fork tender.
• Stir in the vegan cream or plant milk and lemon juice.
• Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt & pepper as needed. Heat over low until warmed through as needed.
• Serve with a few reserved toasted cauliflower pieces, drizzle of vegan cream and/or fresh cracked pepper. For a little heat, add a pinch of red pepper flakes or crushed mustard seeds. Pair with homemade Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
• Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 - 3 months.

CREAM OF CAULIFLOWER SOUP (VEGAN)

Steps:

• In a large 4-quart pot, saute onions in olive oil until clear.
• Pour in 6 cups of water, add seasonings and bring to a boil.
• Add celery, potatoes and carrots, and simmer over low heat until cooked.
• Place cashews and 2 cups water in a blender and blend until creamy and smooth.
• Add blended mixture to soup stock and bring to a boil, stirring consantly. Reduce heat.
• Add fresh cauliflower and peas 5 minutes before serving.

"CREAM" OF CAULIFLOWER SOUP (VEGAN)

Steps:

• Heat the oil or margarine in a soup pot and add the onion and garlic.
• Saute over medium heat until the onion is golden, about 10 minutes.
• Add the cauliflower, potatoes, water (with vegetable bouillon cubes already mixed in), and seasonings.
• There should be enough broth to cover all but about an inch of the veggies.
• Bring to a simmer, then simmer gently covered until the veggies are tender, about 25 minutes.
• Remove from the heat Transfer the vegetables from the soup pot to a food processor or blender and puree in batches until smooth.
• Puree about half of the beans with each of the two batches of vegetables.
• Transfer the puree back into the soup pot, stirring it back into whatever liquid remained.
• Let the soup stand for 1-2 hours before serving, then heat through as needed.
• Ladle into soup bowls and garnish the tops with 2-3 garnishes.