Vegetarian Cream Of Cauliflower Soup Recipes

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 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 II

Steps:

• In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are 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 low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

"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.

VEGETARIAN CREAM OF CAULIFLOWER SOUP

Steps:

• Heat stock to boiling.
• Break cauliflower florettes off.
• Cut celery and carrots into 2" slices.
• Chop onion and mince garlic.
• Add all the vegetables to your pot, reduce heat to simmer, and cover. Simmer about 15 minutes, or until the vegi's are tender.
• Cool slightly.
• Transfer the ingredients to a blender or food processor, add the flour, and process until smooth.
• Pour the pureed mixture back into the pot.
• Add the milk, butter, salt and pepper and re-heat.