Vegan Cream Of Cauliflower Soup Recipes

VEGAN CREAM OF CAULIFLOWER SOUP

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.

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.

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.

CAULIFLOWER GRUYERE SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
• Toss together cauliflower and oil in a bowl. Spread cauliflower on the prepared baking sheet in a single layer.
• Roast, stirring once, until cauliflower is tender and just starting to brown, about 30 minutes. (Do not overbrown cauliflower or it will become bitter.) Reserve 1/2 cup florets for garnish and keep warm. Let remaining cauliflower cool slightly.
• Combine cooled roasted cauliflower 1 1/3 cups broth, salt, pepper, and garlic powder in blender or food processor, working in batches, if needed. Cover and blend until smooth, adding more broth as needed to reach desired consistency.
• Transfer mixture to a saucepan. Bring just to a boil over medium heat. Remove from heat. Stir in cream and 2 tablespoons cheese until melted. Serve topped with reserved cauliflower florets, remaining cheese, the parsley, and if you like, additional pepper.

"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.