Add the shallot to the pan and cook, stirring often for 1 minute. Here we’ll be simmering it until tender and pureeing until creamy smooth (or to your desired texture) creating a perfectly luscious soup. Absolutely delicious and easy recipe. Notify me of followup comments via e-mail. Hi Heather!! Season with 1 teaspoon salt.

Yum! Yes you can, cashew milk may be better as it’s creamier than almond milk. A food blog with simple, healthy, vegan recipes, Last Updated: Sep 27, 2019 Published: Nov 30, 2016 By: Iosune 113 Comments.

Really great taste and texture.

Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' Cut the cauliflower into florets. We added some peas, toasted almond slices, chopped chives and more ground black pepper. ★☆ Hi! ), Hi Lisa! Required fields are marked *, Rate this recipe Bring to the boil. Add cream + lemon: Stir in the vegan cream or plant milk and lemon juice. This 8-ingredient soup is hearty, comforting and filling.

Add the onions, carrots, celery and garlic, oil and pinch of salt and pepper. I added sliced ginger and 1 tsp of Turmeric. This recipe was so, so, easy and simple to make. What cracks me up is the 5 minutes prep time! I like to add a little extra seasoning and cook some bigger pieces of cauliflower to be added after everything is blended. Toss with your hands and roast the cauliflower … Making vegan cauliflower soup – step 2 Cook onion and garlic in olive oil and cook them until soft and glassy (photo #1). ★☆.

So let us know what you think of this vegan cauliflower soup in the comments and please rate the recipe too, thank you! I loved the consistency but the rosemary and thyme were quite overpowering flavors. Add the salt, black pepper and nutritional yeast and blend using an immersion or a regular blender. Easy and delicious recipe that comes out great every time. PRIVACY POLICY + DISCLAIMERS     . Turn down the heat, cover the pot and leave to … Hi Inge! In this recipe, onion, garlic, thyme and cauliflower are simmered until tender, then pureed into a creamy soup for a delicious and healthy whole food, plant-based lunch or dinner. Please read my. I added a potato to the pot at the same time as the cauliflower to make it creamy and instead of the nut milk I added a cup of almond yoghurt that needed using up. Store: Leftovers can be stored in the refrigerator for up to 6 days in a covered container. When they are ready, add the diced carrots and potatoes and stir for a …

Then cook over medium-high heat for about 15 to 20 minutes or until the cauliflower is soft. I also always add frozen broccoli or frozen California blend (broccoli, carrots, cauliflower).

Just made this and added homemade garlic croutons (using homemade white bread) on top. Learn more about TSV →, ABOUT     Prep: Start by prepping the onion and garlic. When the cauliflower is almost finished baking start the soup: Set your soup pot or Dutch Oven over medium heat. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Then add in the vegetable stock and coconut milk. ★☆

It’s so easy to make this soup! I also use it as my base for any other creamy soup. Sign up to our email list before you go, you’ll get an awesome (free!) This soup is also freezer friendly, just allow it to cool completely before freezing. Prep: Start by prepping the onion and garlic.

I think it’s the best version I’ve made yet. Here you’ll find nutritious and delicious vegan recipes that will help you stay healthy and happy. You just need to steam your kale and add some healthy fat like tahini or oil, garlic powder and tamari or soy sauce. I’ll be making it regularly. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. I have made this recipe many times now and it’s always a hit with my family.

I’ll be making this again for sure! Could you let me know how you got to 52g of protein for the whole recipe? I added more vegetable broth and almond milk (because I’m a dummy and left it on the stove longer than 15-20 minutes it needed to be), but still so so so good. Thaw overnight in the fridge before reheating and serving. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Rude or insulting comments will not be accepted. I didn’t expect to like it as much as I did, but my husband loves cauliflower. But AMAZING and so easy to make. Leave a comment and rate it below. Thank you! Using an immersion blender or cup blender, puree the soup until desired consistency. Simmer: Bring the chunky soup to a boil, cover, reduce heat and simmer, stirring occasionally, for 20 minutes, or until cauliflower is fork tender. Heat over low until warmed through as needed. Please leave a comment below or tag a picture #simpleveganblog. If you prefer your soups to be thinner you could add a bit more vegetable stock to this recipe so that you have a thinner consistency, but I was very happy with the texture. Its going to be bland. Find out more about me here. If you’re a soup lover like myself, a few other delicious vegan soup recipes worth checking out are this Vegan Tomato Basil Soup, Vegan Minestrone Soup, Creamy Broccoli + Red Lentil Soup, or Very Good Split Pea Soup.

I have had to omit oils in my diet and have found frying onions in a little water very successful. Serve it with some ground black pepper and a sprig of fresh thyme for restaurant worthy good looks. I am making this now. Thank you so much for your comment We’re already trying to fix it.

How To Make Vegan Cauliflower Soup. Cauliflower is a versatile veggie that can be dressed up in many ways. FOLLOW TSV on Facebook, Instagram, Pinterest or RSS for more updates and inspiration! Sounds greats So glad you liked it! Then add in some chopped cauliflower (we used a whole large head of cauliflower) and vegetable stock and coconut milk and bring to the boil. I topped it with some chopped chives and chopped toasted cashew nuts. I made this with almond milk, potatoes, kale, and a de-seeded habenero. I love to hear what you think, or any changes you make. Thank you so much for the recipe~. It was a huge hit!! Your email address will not be published. Find me on Twitter, Instagram, and Pinterest.

Roast it, mash it, make cauliflower rice, and more. Thank you! Puree: Once soup is done, let rest for 10 minutes to cool. Will let you know how I liked it. He had a serve, and then came back for more. Hello can I substitute almond or cashew milk for coconut milk? We’d love to see what you cook!

Hi Elaine! Ultra creamy vegan cauliflower soup. I’ve tried it with other vegetables (broccoli, squash), different roasted nuts and sunflower seeds, chick peas, and other beans. I’ve made this at least 1/2 dozen times exactly as written. This vegan cream of cauliflower soup requires no roasting and can be made in one pot for a quick and delicious healthy soup recipe! Add the cauliflower and toss up with the spices. I wish you had some pin button somewhere on the page! Updated Oct 7, 2019 / Published: Jan 8, 2019 / This post may contain affiliate links. ★☆

Easy to make and so delicious I’ll be making this again and again!

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