VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP
This vegan lentil soup is quick, easy, nutritious, and delicious.
Provided by Kasmira Bresett
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
- Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 53.9 g, Fat 4.7 g, Fiber 19.7 g, Protein 16.1 g, SaturatedFat 2.5 g, Sodium 820.3 mg, Sugar 12 g
SWEET POTATO CAULIFLOWER SOUP
A creamy vegan soup made with whole food ingredients and minimal fuss to let the vegetables shine. Perfect for a weeknight.
Provided by Jenn Sebestyen
Categories Entrées
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Take 1 cup of the cauliflower and spread onto a baking sheet. Drizzle the 1 tsp of olive oil (if using) and a sprinkle of salt over the cauliflower and mix well. Spread the cauliflower out into one even layer and bake for 20 minutes. Shake the pan to toss the cauliflower around and bake another 5-10 minutes until the edges start to turn brown.
- In the meantime, in a soup pot over medium heat, sauté the diced onion in 1/4 cup vegetable broth until translucent - about 7-8 minutes. Add more vegetable broth as needed so the onions don't stick.
- Add the garlic, sage, paprika, and turmeric, and sauté 1 minute.
- Add the chopped sweet potato, cauliflower, and remaining vegetable broth. Bring to a boil, then turn down heat to med-low and simmer for 20 minutes until the vegetable are fork tender.
- Using an immersion blender, purée the soup until smooth and creamy. (Alternately, you can carefully transfer the soup to a blender to purée.) Add the coconut milk and stir well. Taste and adjust seasonings, adding salt and pepper, if necessary. If you like a thinner soup, add a bit more vegetable broth or water.
- Serve in individual bowls garnished with a few roasted cauliflower florets.
Nutrition Facts : ServingSize 4 Servings, Calories 310 kcal, Carbohydrate 54 g, Protein 10 g, Fat 7 g, SaturatedFat 6 g, Sodium 313 mg, Fiber 14 g, Sugar 17 g, UnsaturatedFat 1 g
VEGAN SWEET POTATO-CAULIFLOWER SOUP
Completely delicious pureed sweet potato-cauliflower soup, perfect served hot or cold. Vegan and gluten free. Will win over even a cauliflower hater with its delicate cauliflower-free aroma. Vegetable-based only, but a hearty recipe. Garnish with avocado and fresh mint leaves.
Provided by Kara D
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.
- Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.
- Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.
- Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 46.4 g, Fat 3.2 g, Fiber 12 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 213.1 mg, Sugar 13.8 g
SWEET CAULIFLOWER POTATO SOUP
This Sweet Potato Cauliflower Soup is wonderfully spiced and made with coconut milk. A delicious and creamy vegan soup that requires minimal preparation!
Provided by Yumna Jawad
Categories Soup
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
- Combine coriander, cumin, cinnamon, turmeric, salt and pepper in a large bowl. Add the cauliflower to the spices along with 1 tablespoon oil and toss to combine. Transfer the cauliflower to the prepared baking sheet and roast until the edges are browned, 15 to 20 minutes. Set aside.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onions and carrots and cook until the onions soften, about 3 to 4 minutes. Add the garlic and ginger and cook until fragrant, about 1 more minute.
- Stir in diced tomato tomatoes, vegetable broth and sweet potatoes. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, about 35 to 40 minutes.
- Stir in coconut milk and the roasted cauliflower. Blend with an immersion blender until smooth and consistent.
- Serve warm with roasted chickpeas, if desired.
Nutrition Facts : Carbohydrate 25 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 323 mg, Fiber 5 g, Sugar 7 g, Calories 170 kcal, ServingSize 1 serving
VEGAN CAULIFLOWER AND POTATO SOUP
Steps:
- Gather the ingredients.
- Sauté the onion and garlic in the vegan margarine or olive oil in a large soup or stock pot over medium heat, for 3 to 5 minutes, or until the onions and garlic are almost soft.
- Add the diced potato and chopped cauliflower and cook for a few more minutes, stirring frequently.
- Add the vegetable broth and bay leaves and bring to a simmer.
- Reduce the heat to medium-low once the mixture is simmering, cover the pot, and allow to cook for 25 to 30 minutes.
- Carefully remove the bay leaves, then transfer the soup to a blender and puree until smooth and creamy, or leave a bit of texture if desired.
- Season lightly with a bit of salt, pepper and a dash of nutmeg and reheat if needed.
- Top with grated vegan cheese and green onions, if desired, just before serving.
Nutrition Facts : Calories 182 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 7 g, Protein 7 g, SaturatedFat 1 g, Sodium 687 mg, Sugar 7 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g
SWEET POTATO AND CAULIFLOWER SOUP
Steps:
- Prep all the vegetables, reserving the 2 cups mini cauliflower florets.
- Heat the olive oil in a large saucepan. Cook the garlic, onion and carrot over medium heat until the onion is translucent, about 8 minutes.
- Add the sweet potatoes and the large cauliflower chunks, along with the stock, 3 large pinches of sea salt and the bay leaf.
- Bring to a boil, cover, and lower the heat. Simmer for 30 minutes.
- Discard the bay leaf. Add the chopped thyme and remove the pan from the heat.
- Puree with mixture in a vertical blender until it's smooth.
- Adjust the seasoning and add the reserved cauliflower florets.
- Return to the soup to medium-low heat and cook until the florets are tender, about an additional 10 minutes.
- Garnish with chopped parsley or cilantro before serving.
Nutrition Facts : Calories 134 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 1020 mg, Sugar 9 g, Fat 5 g, ServingSize 4-6 bowls (4-6 servings), UnsaturatedFat 0 g
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
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From giadzy.com
5/5 (1)Author Giada De LaurentiisServings 6Total Time 40 mins
- Heat a 4 quart dutch oven over medium heat. Add the oil to the pan and swirl to coat the bottom. Add the shallot to the pan and cook, stirring often for 1 minute. Season with 1 teaspoon salt. Add the sweet potatoes and cook for another minute, stirring often. Add the cauliflower, bay leaf, vegetable broth and 3 cups of water. Stir to combine. Bring to a simmer. Reduce heat to medium low to maintain a gentle simmer for 20 minutes, stirring occasionally.
- Meanwhile, preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
- In a small bowl, toss together the oil, pumpkin seeds, paprika and salt. Scatter evenly on the prepared pan and bake for 8 minutes stirring half way through. Remove from the oven and drain on a paper towel lined plate.
- When all the vegetables are tender, remove the bay leaf and discard. Remove the soup from the heat. Using a stick blender, puree on high for 2 minutes or until smooth and creamy. Add the coconut oil and remaining salt and puree again until incorporated. Serve with the spiced pepitas on top.
SWEET POTATO CAULIFLOWER SOUP - VEGAN FAMILY RECIPES
From veganfamilyrecipes.com
4.8/5 (4)Total Time 40 minsCategory Gluten Free, Paleo, VeganCalories 43 per serving
- Heat olive oil in a medium sized stock pot. Saute onions until glossy. Add garlic and continue cooking, stirring often, until garlic becomes fragrant ( about 3 minutes).
- Add sweet potato and cauliflower, cook for 1 - 2 minutes, and then add broth. Cover stock pot Reduce to low heat, uncover, and let simmer for 15 to 20 minutes until sweet potato can easily be pierced with a fork.
- Stir in 2 tablespoons of apple cider vinegar, bring to another quick boil, and again simmer for an additional 3 minutes.
CAULIFLOWER SWEET POTATO SOUP - RUNNING ON REAL FOOD
From runningonrealfood.com
Reviews 38Calories 306 per servingCategory Soup
- In a soup pot over medium heat, saute the onion, garlic, ginger, carrot, cauliflower and sweet potato in 1/4 cup of the vegetable broth until fragrant and starting to soften, about 7-10 minutes. Add a splash more broth if it’s starting to stick.
- Add the turmeric, stir well and cook for a couple more minutes. Add another splash of broth if needed.
- Add the rest of the vegetable broth and simmer lightly over low to medium heat until the cauliflower and sweet potato are tender, about 20 minutes.
VEGAN SWEET POTATO-CAULIFLOWER SOUP RECIPE WITH RED CURRY ...
From feedmephoebe.com
Reviews 4Estimated Reading Time 6 minsServings 4Total Time 45 mins
- Preheat the oven to 425°. On a parchment-lined baking sheet, toss the cauliflower with 1 tablespoons of the oil and 1/2 teaspoon salt. Arrange in an even layer. On a second sheet pan, toss the sweet potato with 1 tablespoon oil and 1/2 teaspoon salt. Roast in the oven for 30 minutes, or until the vegetables are tender and caramelized, switching the pans from top to bottom halfway through.
- Meanwhile, heat 1 tablespoon oil in a large stockpot or Dutch oven. Saute the onion over medium-high heat until soft, 5 minutes. Stir in the garlic and curry paste. Cook until very fragrant, 2 minutes. Pour in the coconut oil and 2 cups water and scrape up any brown bits that may have formed on the bottom of the pan. Bring to a boil.
- Stir in the roasted cauliflower, sweet potato, maple syrup (if using) and lime juice. Bring back to a simmer then remove from the heat. Puree using an immersion or standing blender until very smooth, adding more liquid as necessary to create the consistency you want. Taste for seasoning and add more curry or salt as necessary.
28 BEST VEGAN SOUP RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
4.9/5 (161)Published 2021-12-24
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From itsnotcomplicatedrecipes.com
4.9/5 (38)Total Time 40 minsCategory Main Course, Soup, StarterCalories 136 per serving
- Heat the olive oil in a large saucepan over medium heat.Saute onion about 5 minutes, stirring occasionally, but do not let it colour.
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4/5 (2)Total Time 1 hr 10 minsCategory Lunch, Main CourseCalories 154 per serving
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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.
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- 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.
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5/5 (4)Category DinnerCuisine AmericanTotal Time 40 mins
- Preheat your oven to 375F. Take the head of cauliflower, turn it over and cut the stem out of the bottom. Set the stem aside, and break the florets apart, into large bite-sized pieces.
- Toss the cauliflower together with the olive oil, salt and pepper, until evenly coated. Spread out on a baking sheet lined with parchment paper and bake for 30 minutes. Stir the florets around halfway through the baking time.
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Ratings 7Total Time 40 minsEstimated Reading Time 3 mins
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