Cauliflowerandpotatosoupvegan Recipes

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.

CAULIFLOWER AND POTATO SOUP (VEGAN)

Steps:

• Chop the cauliflower, onion and potatoes into dice.
• Cover with the vegetable stock and cook until soft.
• Cool briefly; pour into a blender; blend to preferred consistency.
• Return the mixture to the saucepan and reheat gently.
• Serve topped with the parsley.

HEALTHIER POTATO AND CAULIFLOWER SOUP

Steps:

• Stir cauliflower, chicken broth, water, and potatoes together in a large pot; bring to a boil. Reduce heat to medium and stir in garlic, salt, white pepper, and thyme. Cover pot and simmer until potatoes and cauliflower are soft, 30 to 40 minutes. Remove from heat and let cool slightly, 5 to 10 minutes.
• Mash potato and cauliflower mixture using an immersion blender or potato masher until pureed.
• Bring pureed soup to a simmer; cook until consistency is smooth and flavors are blended, about 30 minutes. Adjust salt, pepper, and thyme to taste.

VEGETARIAN POTATO AND CAULIFLOWER CURRY

Steps:

• Bring a large pot of water to a boil with 1 teaspoon salt. Add potatoes; boil until easily pierced with a fork, about 10 minutes. Transfer potatoes to a strainer using a slotted spoon; rinse with cold water. Add cauliflower to boiling water; cook until easily pierced with a fork, 3 to 5 minutes. Transfer cauliflower to strainer using slotted spoon; rinse with cold water. Reserve 1/2 cup cooking liquid.
• Combine 3 tablespoons water, curry powder, coriander, cayenne, and saffron in a small bowl until paste forms. Let curry paste stand until flavors blend, about 10 minutes.
• Heat ghee in a stockpot over medium heat. Add cumin seeds; cook and stir until seeds begin to pop. Add onion and remaining 1 teaspoon salt; cook and stir until onions begin to soften, about 3 minutes. Add curry paste; cook and stir until fragrant, about 2 minutes more. Add lemon juice, reserved cooking liquid, potatoes, cauliflower, and garbanzo beans; stir well to combine.
• Stir green peas, coconut milk, and cilantro into potato-cauliflower mixture; simmer until vegetables are heated through and mixture has thickened slightly, about 10 minutes.