Vegan Cream Of Cauliflower Soup Recipes

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.

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 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.

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.

CREAMY ASPARAGUS AND CAULIFLOWER SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
• Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
• Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.