Frankensteined Vegan Cauliflower Soup Recipes

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VEGAN CAULIFLOWER SOUP



VEGAN CAULIFLOWER SOUP image

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

1/4 cup vegan butter - Miyokos is the best (see notes for subs)
1 large onion, diced
3 cloves garlic, minced
1 large head cauliflower (about 2 1/2 - 3 lbs.), cut into florets
1 teaspoon fresh thyme or 2 sprigs
5 cups low-sodium vegetable broth or water
1 cup vegan cream (or plant milk of choice)
1 small lemon, juice of
Salt + pepper, to taste

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

FRANKENSTEINED VEGAN CAULIFLOWER SOUP



Frankensteined Vegan Cauliflower Soup image

This recipe is a combination of 3 different recipes that I've hodgepodged together. I invited a friend to dinner and panicked when she told me she ate a vegan diet. I took a chance and she loved it! I'm a meat eater and I love it, too! Even my hubby gave it thumbs up!

Provided by OuidaP

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 55m

Yield 6

Number Of Ingredients 11

1 head cauliflower, stalk removed
5 tablespoons olive oil, divided
salt and ground black pepper to taste
1 cup diced onion
2 teaspoons chopped garlic
7 cups vegetable broth
2 cups diced potatoes
1 cup diced celery
⅔ cup shredded carrots
1 cup peas
1 cup unsalted raw cashews

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Chop 3/4 of the cauliflower and set aside. Slice the remaining 1/4 cauliflower and place slices in a large bowl. Drizzle with 2 tablespoons olive oil, salt, and pepper; toss to coat. Distribute evenly on a sheet pan.
  • Roast in the preheated oven, stirring every 10 minutes, until evenly browned, 20 to 30 minutes.
  • Meanwhile, heat remaining 3 tablespoons oil in a skillet over medium heat. Stir in onion and garlic and saute until the onion has softened and turned translucent, about 5 minutes. Add broth and bring to a boil.
  • Remove 1/2 of the boiling broth and put it into a saucepan. Add chopped cauliflower and simmer over medium heat until cauliflower is tender, 20 to 30 minutes. Stir in peas 5 minutes before serving.
  • Add potatoes, celery, and carrots to the remaining boiling broth and simmer over low heat until the potatoes are tender, about 15 minutes.
  • Remove the chopped cauliflower and broth mixture from the heat and stir in cashews until soft. Working in batches, pour into a blender until halfway full. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into the potato and broth mixture. Repeat as necessary.
  • Top each bowl with slices of roasted cauliflower.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 35.1 g, Fat 22.1 g, Fiber 7.8 g, Protein 10.1 g, SaturatedFat 3.4 g, Sodium 696.2 mg, Sugar 10.9 g

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