Healthy Creamy Cauliflower Soup Easy Vegan Plant Based Weeknight Dinnerroasted Corn Cauliflower Soup Veggiecurean Recipes

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

Ingredients

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

CREAMY VEGAN CAULIFLOWER SOUP

Creamy Vegan Cauliflower Soup image

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

Ingredients

8 cups of strong vegetable broth
1 garlic, roasted (whole)
2 -3 leeks, the white part only washed and chopped
1 large head cauliflower, chopped
1/4 cup raw cashews
4 tablespoons chives, chopped finely (to garnish)
organic brown rice, quinoa or millet, to serve

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)

Cream of Cauliflower Soup (Vegan) image

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

Ingredients

1 tablespoon olive oil
1 cup onion, diced
6 cups water
2 teaspoons salt
1/2 cup vegan chicken seasoning (I use Mckay's vegan chicken seasoning)
1 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon dried parsley
1 cup celery, diced
2 cups potatoes, diced
2/3 cup carrot, shredded
1 cup raw cashews
4 cups water
1 1/2 cups cauliflower, fresh and chopped
1 cup peas (frozen or fresh)

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

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