CREAMY ROASTED CAULIFLOWER SOUP
This cauliflower soup recipe is the best! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.
Provided by Cookie and Kate
Categories Soup
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
- Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
- Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
- Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 bowl (recipe based on total of 3/4 teaspoon salt and regular-not low-sodium-vegetable broth), Calories 227 calories, Sugar 7.7 g, Sodium 1043.7 mg, Fat 17 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 18.1 g, Fiber 5.3 g, Protein 5 g, Cholesterol 15.3 mg
VEGAN ROASTED CAULIFLOWER SOUP
This vegan cauliflower soup combines roasted cauliflower with white beans, cashews (optional), and garlic for a rich, creamy, cozy, comforting dairy-free soup the entire family will love!
Provided by Michaela Vais
Categories Soup
Time 50m
Number Of Ingredients 14
Steps:
- You can watch the video in the post for visual instructions.Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the cauliflower into florets, spread them on a baking tray (optionally lined with parchment paper), and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish.
- In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth.
- Taste the soup and adjust seasonings. If you prefer a spicy soup, add some red pepper flakes!
- If the cauliflower soup is too thick (it does get thicker as it sits), add a little bit more broth or plant-based milk and blend again.
- Transfer it to a pot and heat it until it's warm. Also, taste it and add more spices, if desired.
- Garnish with fresh parsley and the reserved cauliflower florets. Enjoy!
Nutrition Facts : Calories 155 kcal, Carbohydrate 15 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
VEGAN CREAM OF CAULIFLOWER SOUP
This vegan cream of cauliflower soup is rich, delicious, and easy to make. This vegan cauliflower soup is filling, flavorful, and perfect when you're craving nutritious comfort food.
Provided by Jennifer Bell
Categories Soup
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 147 kcal, Fat 5 g, Carbohydrate 22 g, Protein 5 g, SaturatedFat 1 g, Sodium 685 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
CREAMY VEGAN CAULIFLOWER SOUP
For a simple, impressive, and downright delicious soup, you just can't go past this creamy cauliflower blend. I never tell people what is in it, cause it is so much fun listening to all of the creative guesses. Parsnip? Cream? Onion? What exactly makes this soup taste so good? The cashews! Just make sure you puree the nuts really well in a high-speed blender such as a Vitamix in order to achieve the most creamy, airy consistency. This soup stands alone as a fantastic family dinner with a grain ball or a piece of bread on a cold Winter's night. Give this soup an opening night at your kitchen - and let this cauliflower bloom! This soup is so easy, and absolutely phenomenal! Not to be missed.
Provided by The Blender Girl
Categories Cauliflower
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place the whole head of garlic unpeeled in an oven at 200 C / 400 F for about 30 minutes. Allow to cool slightly.
- In a large saucepan fry the leek in a little olive oil until soft. (About 3 minutes).
- Add in the cauliflower and stir for a couple of minutes until well coated.
- Squeeze in the roasted garlic pulp.
- Cover with the vegetable broth. Bring to the boil, reduce the heat to a medium flame, and simmer partially covered for about 30 minutes until the cauliflower is soft. I like to stir frequently and mash the cauliflower with the spoon as it cooks to make it easier to blend.
- Let the mixture cool enough to put batches in the blender, and puree with the cashews until smooth and creamy.
- Transfer to a clean pot and heat on low to serve. Season with Celtic salt to taste.
- To serve - top each bowl with a grain ball and a generous sprinkle of chives.
CREAM OF CAULIFLOWER SOUP (VEGAN)
Another creamy, but vegan soup! Can't wait to try it. From "The Best of silver Hills Delicious Vegetarian Cuisine" cookbook.
Provided by Enjolinfam
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 239.1, Fat 13.1, SaturatedFat 2.5, Sodium 822, Carbohydrate 26.6, Fiber 5, Sugar 5.9, Protein 7
VEGAN CAULIFLOWER SOUP
This creamy Vegan Cauliflower soup is full of flavor and uses simple ingredients for a healthy soup that's quick and easy to make! Gluten free recipe.
Provided by Julie | The Simple Veganista
Categories Entree
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 152 calories, Sugar 4.4 g, Sodium 354.5 mg, Fat 10.7 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 12.6 g, Fiber 4.4 g, Protein 5.3 g, Cholesterol 0 mg
VEGAN CREAM OF CAULIFLOWER SOUP
Vegan cream of cauliflower soup makes a lovely introduction for a spring meal, though you can enjoy this creamy bowl of comfort in fall and winter as well.
Provided by Nava Atlas
Categories Soups & Stews
Number Of Ingredients 16
Steps:
- Heat the oil in a soup pot and add the onion. Sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
- Add the broth, cauliflower, potatoes, seasoning, and cumin. Bring to a slow boil, then lower the heat. Cover and simmer gently for about 20 minutes, or until the vegetables are tender. Remove from the heat.
- To puree in a blender: Transfer the vegetables and a little of the broth, along with the beans, to a blender and puree until smooth. Do this in batches if need be. Transfer the puree back into the soup pot.
- To puree with an immersion blender: Simply insert the immersion blender into the pot and process until soup is as smoothly pureed as you can get it - it's not going to come out as smoothly as it would in a blender. Of course, if you prefer you can leave a little texture on purpose.
- Stir in enough plant-based milk to give the soup a medium-thick consistency, then add the creamer. Season with salt and pepper. Heat through over medium-low heat until piping hot, about 5 minutes, but don't bring to a simmer.
- If time allows, let the soup stand off the heat for 1 to 2 hours then heat through before serving. Top each individual serving with 2 or 3 of the garnishes.
More about "creamy vegan cauliflower soup recipes"
VEGAN CHEESY CAULIFLOWER CASHEW SOUP - VEGGIE SOCIETY
From veggiesociety.com
5/5 (6)Total Time 40 minsCategory SoupCalories 193 per serving
- In a large pot over medium heat add a splash of veggie stock or water, the onion and a pinch of sea salt. Saute for a few minutes until translucent.
- Stir in the carrot and celery and add more water if needed. Continue cooking about 5 minutes until softened.
- Pour in the veggie stock and bring to a simmer. Stir in the nutritional yeast, turmeric and ginger and cook about 15 to 20 minutes until all vegetables are soft. Discard bay and thyme sprigs.
VEGAN CAULIFLOWER SOUP - LOVING IT VEGAN
From lovingitvegan.com
Ratings 27Calories 186 per servingCategory Appetizer, Gluten-Free, Savory, Soup
- Add the olive oil, onion, crushed garlic, thyme and rosemary to a pot and sauté until the onions are softened.
- Add the cauliflower and toss up with the spices. Then add in the vegetable stock and coconut milk. Bring to the boil. Turn down the heat, cover the pot and simmer until the cauliflower is softened.
- Blend with an immersion blender until smooth. If you don't have an immersion blender then transfer to a blender jug in stages and blend until smooth then return to the pot.
CREAMY CAULIFLOWER SOUP (VEGAN) - A SIMPLE PALATE
From asimplepalate.com
4.9/5 (16)Total Time 30 minsCategory Main Course, SoupCalories 223 per serving
- Prepare the vegetables: First, remove the ends and outer layer of leeks. Slice length wise in half and diced into small pieces. Then rinse diced leeks in a bowl of water. Dice yellow onion, and mice garlic cloves.
- Sauté vegetables: In a large pot on low to medium heat, sauté diced leeks and onions in oil/butter for 5 minutes. Tip: always add a pinch of salt when sautéing vegetables. Each cooking process will be layered with flavor and it helps the ingredients "sweat" excess moisture.
- Add aromatics: add minced garlic and thyme sprigs to sautéed vegetables, stir for 30 seconds. Tip: This simple step releases the aromatic properties of the ingredients, which in turn makes for a more complex, fuller-flavored soup.
- Add rest of ingredients & simmer: Then add chopped cauliflower, vegetable broth, white beans, and salt & black pepper. Cover pot and let simmer for 12-15 minutes until cauliflower is soft. Use a fork to remove thyme sprigs.
CREAMY VEGAN CAULIFLOWER SOUP | EASY RECIPE - BIANCA ...
From biancazapatka.com
5/5 (9)Calories 197 per servingCategory Appetizer, Lunch & Dinner, Main Course, Soup
- Heat 1 tablespoon of the oil in a large pot. Add the onion and cook for about 5 minutes, or until the onion is softened and turning translucent. Then add the garlic and continue cooking for 30 seconds, or until fragrant.
- Add the cauliflower (reserve ¼ of the florets for the topping as desired), potatoes, vegetable broth, and non-dairy milk. Bring to a boil. Then reduce the heat to a simmer, cover the pot and cook for about 15-20 minutes, or until the veggies are soft.
- In the meantime heat the remaining oil in a skillet. Cut the reserved cauliflower florets into thin slices, and cook until browned and tender, stirring occasionally.
- When the cauliflower and potatoes are soft, add the salt, black pepper, nutmeg, and nutritional yeast (if using) and blend until creamy using an immersion or a regular blender. (Taste and adjust seasonings as needed or add more non-dairy milk if it’s too thick).
CREAMY VEGAN CAULIFLOWER SOUP - SIMPLE VEGAN BLOG
From simpleveganblog.com
4.9/5 (56)Total Time 30 minsCategory Side DishCalories 183 per serving
- Add the cauliflower, broth and milk and bring it to a boil. Then cook over medium-high heat for about 15 to 20 minutes or until the cauliflower is soft.
- Add the salt, black pepper and nutritional yeast and blend using an immersion or a regular blender.
EASY CREAMY CAULIFLOWER SOUP {VEGAN + PALEO FRIENDLY ...
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Estimated Reading Time 5 mins
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4.3/5 (3)Total Time 1 hr 10 minsCategory Lunch, Main CourseCalories 154 per serving
- Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot, add the onion and a pinch of salt. Cook until the onion has started to brown, about 5 minutes. Add the garlic and cook for 1 minute, stirring frequently to prevent burning.
- Over medium high heat and add olive oil to a large pot. Once heated, add the onions and cook until the onion has started to brown, about 5 minutes. . Add the garlic and cook for 1 minute, stirring frequently to prevent burning.
BEST VEGAN CAULIFLOWER SOUP RECIPE THAT'S SO CREAMY
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4.9/5 (7)Total Time 20 minsCategory SoupCalories 506 per serving
- In a tall pot, over high heat, add potato, onion and garlic, salt, onion powder with coconut cream and bring to the boil
CREAMY, ROASTED & VEGAN CAULIFLOWER SOUP - THE MOVEMENT MENU
From themovementmenu.com
4.6/5 (12)Total Time 35 minsCategory SoupCalories 188 per serving
- Preheat the oven to 425 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a rime baking sheet with parchment paper.
- Add cauliflower florets with half of the oil to the baking sheet. Toss well until the florets have all been lightly coated. Season lightly with half of the salt. Bake at 425 degrees for 25-30 minutes, until the florets are fork tender and browning. Be sure to flip and toss them about halfway through the cook time.
- Once the cauliflower has about 5-7 minutes left of cook time, warm a small stock pot or Dutch oven over medium heat with the rest of the oil for 1 minute.
- Add onions and the rest of the salt. Sauté for 5-7 minutes until soft and almost translucent. Add garlic and sauté for 30 seconds to 1 minute, until fragrant but stirring frequently.
CREAMY VEGAN CAULIFLOWER SOUP - VEGAN BLUEBERRY
From veganblueberry.com
5/5 (9)Total Time 20 minsCategory SoupCalories 122 per serving
- Sauté onion, celery, carrot, and minced garlic over low heat with vegan butter until onions are soft and almost clear (approx 5-7 minutes.)
- Bring to a simmer over medium heat, cooking until cauliflower is just fork-tender (avoid over-cooking).
- Add cashews, yeast flakes, and two cups of cauliflower soup mixture to blender and process carefully until completely smooth. Pour into a large bowl and continue processing batches of soup mixture and transferring into the bowl until everything is pureed.
CREAMY ROASTED CAULIFLOWER SOUP - MINIMALIST BAKER RECIPES
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4.9/5 (30)Calories 294 per servingCategory Entrée or Side, Soup
- Place the cauliflower, onions, and (whole, peeled) garlic on the baking sheet. Drizzle with avocado oil and season with salt and pepper. Toss to fully coat the vegetables.
- While your veggies are roasting, place cashews in a bowl or measuring cup and pour over enough boiling water to cover them, then set aside. Then rinse and drain your can of white beans.
CREAMY VEGAN PUMPKIN CAULIFLOWER SOUP RECIPE - EMILY HAPPY ...
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5/5 (2)Total Time 1 hrCategory SoupCalories 223 per serving
- Add sliced carrots, cauliflower, vegetable broth, pumpkin puree and spices. Cover and simmer on medium-low heat for 30-35 minutes until vegetables are tender.
- Blend soup in the pot with an immersion blender or carefully blend in a high speed blender. If using a blender you will need to do in multiple batches, use a bowl to hold blended soup before returning to the pot.
- Stir in 1/2 cup or more of plant based milk until desired consistency is reached. Make sure your milk in unflavored/ plain. (I made mine with oatmilk for extra creaminess)
CREAMY VEGAN CAULIFLOWER SOUP WITH TEMPEH - THE ALMOND EATER
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5/5 (1)Total Time 35 minsCategory LunchCalories 131 per serving
- Heat olive oil in a large skillet or saucepan over medium heat. Add onions and cook for 5 minutes or until soft. Then, add garlic and celery and cook for an extra 2 minutes.
- Add broth, milk and cauliflower, cover skillet and reduce heat to a simmer. Simmer for 15 minutes or until cauliflower is soft.
- Meanwhile, place kale on a baking sheet, drizzle with a bit of olive oil and cook for 5 minutes or until kale is crispy but not burnt. It cooks quickly, so be sure to check every few minutes. One cooked, place kale aside.
CREAMY CAULIFLOWER SOUP RECIPE | ELIZABETH RIDER
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4.5/5 (4)Category SoupCuisine AmericanTotal Time 50 mins
- In a large soup pot or dutch oven, heat the olive oil over medium-high heat. Add the leeks, celery, and a big pinch of salt and sauté until soft, about 5-6 minutes.
- Add the garlic, stir, and cook another minute until very fragrant, being careful not to burn the garlic.
- Add the stock, 2 cups water, 2 teaspoons sea salt, 1/2 teaspoon pepper and the bay leaf, then bring to a boil.
- Add the cauliflower florets and turn the heat to medium; simmer 30 minutes until the cauliflower is fork tender.
CREAMY VEGAN KALE AND CAULIFLOWER SOUP - WALKTOEAT
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5/5 (1)Total Time 30 minsCategory Appetizer, SoupCalories 158 per serving
- Add cauliflower and water, pushing cauliflower down to submerge as much as possible. It's okay if it's not all submerged. Bring to a boil, cover pot, and reduce heat to low. Simmer 12-14 minutes. Cauliflower is done when it is tender enough that a knife easily slides into it.
CREAMY BROCCOLI CAULIFLOWER SOUP - HUMMUSAPIEN
From hummusapien.com
4.8/5 (61)Total Time 35 minsCategory SoupsCalories 186 per serving
- Heat oil in a soup pot or Dutch oven over medium heat. Add onion, 1/2 tsp salt, and a grind of pepper and sauté for 5 minutes, or until softened. Add garlic and cook for another minute.
- Add carrots, broccoli, cauliflower, and potato and sauté for another 3-5 minutes. Add flour and stir well to combine.
- Add broth, milk, nutritional yeast and another 1/2 tsp salt. Bring to a boil and then reduce heat to low and simmer, covered, for 15-20 minutes or until veggies are tender. Remove from heat and stir in lemon juice. Season with salt/lemon juice to taste until the flavors really pop.
- Use an immersion blender to blend half the soup, leaving some chunky for texture. You can also blend half in a blender, being careful as the soup will be very hot!
VEGAN CAULIFLOWER SOUP RECIPE - REAL + VIBRANT
From realandvibrant.com
Ratings 22Category SoupCuisine AmericanTotal Time 45 mins
- Heat oil in a large pot over medium-low heat. Add the onions and garlic and cook until translucent, about 5 minutes. Add cauliflower florets, cashews, vegetable broth, milk, and salt.
- Carefully transfer the cooked ingredients into a blender and puree until it’s smooth and creamy. Transfer soup back into the pot. Alternatively, use an immersion blender to process until smooth and creamy.
HEALTHY CREAMY VEGAN CAULIFLOWER SOUP RECIPE ...
From dobbernationloves.com
5/5 (2)Total Time 1 hrCategory SoupCalories 247 per serving
- Toss the cauliflower florets with 2 tablespoons of olive oil until lightly and evenly coated. Arrange cauliflower in a single layer across the pan, ensuring none of the florets are touching. This ensures the cauliflower roasts rather than steams when baking in the oven.
- Sprinkle cauliflower with salt then bake for 25-30 minutes. Toss the cauliflower after 15 minutes in the oven.
CREAMY VEGAN CAULIFLOWER SOUP (OIL FREE) - THE GREEN CREATOR
From thegreencreator.com
Category StarterTotal Time 30 mins
- In a large saucepan, heat the oil or water and add the minced garlic to the pan. Stir and make sure to not burn the garlic, only heat it up.
- Add 33.8 oz /1 liter of water to the pan with the bouillon (cubes or powder). Start with just a little water to dissolve the bouillon, then add more while stirring the garlic and until the bouillon cube is dissolved. Then add the rest of the water.
CREAMY VEGAN CAULIFLOWER CHICKPEA SOUP - MJ AND HUNGRYMAN
From mjandhungryman.com
5/5 (6)Total Time 1 hr 10 minsCategory Main Course, Side DishCalories 134 per serving
- Preheat oven to 375 degrees F. Toss cauliflower florets with 2 tablespoons olive oil. Season with salt and pepper and roast for about 25 minutes, turning occasionally until the florets are tender.
- In a large pan, heat 2 teaspoons of oil. Add onion and garlic and cook over moderate heat, stirring occasionally, for about 5 minutes. Stir in curry powder, cumin, ginger, and salt. Add roasted cauliflower, chickpeas, and vegetable broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 20-25 minutes.
- In a blender (I used a Vitamix), puree the soup in batches until very smooth. Return the soup to the pot and re-warm over moderate heat. If thinner consistency desired, add more water. Season with salt and pepper. Top with cilantro.
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