Cream Of Cauliflower Soup Vegan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WINNING CREAM OF CAULIFLOWER SOUP



Winning Cream of Cauliflower Soup image

Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 17

2 medium onions, chopped
2 medium carrots, grated
2 celery ribs, sliced
2 garlic cloves, minced
1/4 cup plus 6 tablespoons butter, divided
1 medium head cauliflower, chopped
5 cups chicken broth
1/4 cup minced fresh parsley
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
6 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy whipping cream
1/4 cup sour cream
Fresh tarragon, optional

Steps:

  • In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.

Nutrition Facts : Calories 286 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1083mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein.

CREAM OF CAULIFLOWER SOUP II



Cream of Cauliflower Soup II image

I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.

Provided by Vivien

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g

CREAM OF CAULIFLOWER SOUP I



Cream of Cauliflower Soup I image

Add the optional Swiss cheese for a cheesy soup.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Yield 12

Number Of Ingredients 15

5 tablespoons unsalted butter
1 leek, chopped
1 onion, chopped
1 carrot, chopped
1 teaspoon dried tarragon
½ teaspoon dried thyme
¼ cup all-purpose flour
1 cup dry white wine
6 cups chicken stock
salt to taste
¼ teaspoon freshly ground white pepper
1 head cauliflower, broken into small florets
1 cup milk
1 cup heavy whipping cream
2 ½ cups shredded Swiss cheese

Steps:

  • Steam cauliflower.
  • Melt the butter or margarine in a stockpot over medium high heat. Add leek, onion, and carrot; cook, stirring occasionally, for 10 minutes. Stir in the tarragon and thyme; cook 1 minute longer. Add flour; cook, stirring constantly, for 1 minute. Reduce the heat to medium, and gradually stir in the wine and chicken stock. Season the soup with salt and white pepper. Add the steamed cauliflower flowerets. Simmer the soup, uncovered, stirring occasionally for 30 minutes.
  • Puree the soup in batches in a blender, and return to the pot. Stir in the milk and cream. Gently heat just until heated through.
  • If you decide to use the Swiss cheese, stir it in and heat until melted.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 10.3 g, Cholesterol 62.2 mg, Fat 18.9 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 11.9 g, Sodium 80.7 mg, Sugar 3.6 g

VEGAN CAULIFLOWER SOUP



VEGAN CAULIFLOWER SOUP image

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

1/4 cup vegan butter - Miyokos is the best (see notes for subs)
1 large onion, diced
3 cloves garlic, minced
1 large head cauliflower (about 2 1/2 - 3 lbs.), cut into florets
1 teaspoon fresh thyme or 2 sprigs
5 cups low-sodium vegetable broth or water
1 cup vegan cream (or plant milk of choice)
1 small lemon, juice of
Salt + pepper, to taste

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

VEGAN ROASTED CAULIFLOWER SOUP



Vegan Roasted Cauliflower Soup image

This vegan cauliflower soup combines roasted cauliflower with white beans, cashews (optional), and garlic for a rich, creamy, cozy, comforting dairy-free soup the entire family will love!

Provided by Michaela Vais

Categories     Soup

Time 50m

Number Of Ingredients 14

1 1/2 to 2 pounds cauliflower
1 tbsp oil
2 cloves garlic (minced)
3 cups vegetable broth
1 cup plant-based milk
1/3 cup cashews (soaked (see recipe notes))
1 (15 oz) can cannellini beans (drained and rinsed)
1 tsp onion powder
1/2 tsp paprika
1/2-1 tsp sea salt ((or less/more to taste))
1/2 tsp ground oregano ((or thyme))
Black pepper (to taste)
1 tbsp fresh lemon juice (or lime juice)
Fresh parsley (for garnish)

Steps:

  • You can watch the video in the post for visual instructions.Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.
  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Cut the cauliflower into florets, spread them on a baking tray (optionally lined with parchment paper), and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish.
  • In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth.
  • Taste the soup and adjust seasonings. If you prefer a spicy soup, add some red pepper flakes!
  • If the cauliflower soup is too thick (it does get thicker as it sits), add a little bit more broth or plant-based milk and blend again.
  • Transfer it to a pot and heat it until it's warm. Also, taste it and add more spices, if desired.
  • Garnish with fresh parsley and the reserved cauliflower florets. Enjoy!

Nutrition Facts : Calories 155 kcal, Carbohydrate 15 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

VEGAN CREAM OF CAULIFLOWER SOUP



Vegan Cream of Cauliflower Soup image

Nothing hits the spot as a bowl of warm, hearty soup does on a cold winter night. This Vegan Cream of Cauliflower Soup is made with only the most basic ingredients that will make you feel good from the inside out.

Provided by Ana

Categories     Dinner

Time 1h

Number Of Ingredients 10

1 tablespoon olive oil
1 large brown onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 medium carrots, chopped
3 cups vegetable stock
1 medium head cauliflower, chopped
1 cup plant-based milk (I used almond milk)
1 teaspoon salt
1 tablespoon fresh parsley, chopped

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.

Nutrition Facts : Calories 223 kcal, Carbohydrate 40 g, Protein 8 g, Fat 4 g, Sodium 1452 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving

VEGAN CREAM OF CAULIFLOWER SOUP



Vegan Cream of Cauliflower Soup image

Vegan cream of cauliflower soup makes a lovely introduction for a spring meal, though you can enjoy this creamy bowl of comfort in fall and winter as well.

Provided by Nava Atlas

Categories     Soups & Stews

Number Of Ingredients 16

1 tablespoon olive oil
1 large or 2 medium onions, chopped
2 to 4 cloves garlic, minced
32-ounce container vegetable broth (or 4 cups water with 2 vegetable bouillon cubes)
1 large head cauliflower, chopped into 2-inch chunks
2 medium potatoes, peeled and diced
2 teaspoons salt-free seasoning (like Mrs. Dash Table Blend)
1/2 teaspoon ground cumin
15-ounce can great northern beans or cannellini, drained and rinsed
1 1/2 to 2 cups plain unsweetened plant-based milk, or as needed
1/2 cup unsweetened plant-based creamer (or just use more plant-based milk)
Salt and freshly ground pepper to taste
Fresh parsley or cilantro leaves, whole or chopped
Croutons
Steamed fresh green peas (about 3/4 cup)
Steamed red bell pepper strips (from about 1 large pepper)

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



Vegan Cream Of Cauliflower Soup image

This vegan cream of cauliflower soup is rich, delicious, and easy to make. This vegan cauliflower soup is filling, flavorful, and perfect when you're craving nutritious comfort food.

Provided by Jennifer Bell

Categories     Soup

Time 40m

Number Of Ingredients 11

5 cups unsweetened almond milk ((or substitute your preferred plant-based milk))
4 cups chopped raw cauliflower
2 cups peeled and chopped raw white potatoes
1 cup chopped raw onions
1/4 cup nutritional yeast
1 tablespoon chopped garlic
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Optional garnish: chopped fresh parsley

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.

Nutrition Facts : Calories 147 kcal, Fat 5 g, Carbohydrate 22 g, Protein 5 g, SaturatedFat 1 g, Sodium 685 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

CREAM OF CAULIFLOWER SOUP (VEGAN)



Cream of Cauliflower Soup (Vegan) image

Another creamy, but vegan soup! Can't wait to try it. From "The Best of silver Hills Delicious Vegetarian Cuisine" cookbook.

Provided by Enjolinfam

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 cup onion, diced
6 cups water
2 teaspoons salt
1/2 cup vegan chicken seasoning (I use Mckay's vegan chicken seasoning)
1 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon dried parsley
1 cup celery, diced
2 cups potatoes, diced
2/3 cup carrot, shredded
1 cup raw cashews
4 cups water
1 1/2 cups cauliflower, fresh and chopped
1 cup peas (frozen or fresh)

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.

Nutrition Facts : Calories 239.1, Fat 13.1, SaturatedFat 2.5, Sodium 822, Carbohydrate 26.6, Fiber 5, Sugar 5.9, Protein 7

More about "cream of cauliflower soup vegan recipes"

VEGAN CHEESY CAULIFLOWER CASHEW SOUP • VEGGIE SOCIETY
vegan-cheesy-cauliflower-cashew-soup-veggie-society image
2019-01-20 I present to you the best vegan cheesy cauliflower cashew soup recipe ever! Extra creamy, silky and dreamy, made with cashews, potatoes and …
From veggiesociety.com
5/5 (6)
Total Time 40 mins
Category Soup
Calories 193 per serving
  • In a large pot over medium heat add a splash of veggie stock or water, the onion and a pinch of sea salt. Saute for a few minutes until translucent.
  • Stir in the carrot and celery and add more water if needed. Continue cooking about 5 minutes until softened.
  • Pour in the veggie stock and bring to a simmer. Stir in the nutritional yeast, turmeric and ginger and cook about 15 to 20 minutes until all vegetables are soft. Discard bay and thyme sprigs.


CREAM OF CAULIFLOWER SOUP | RICARDO
cream-of-cauliflower-soup-ricardo image
2009-04-01 Vegan; Zero Waste; Read; Watch; Cream of Cauliflower Soup. 5 stars (144) Rate this recipe. Preparation. 20 MIN Cooking. 25 MIN Servings 8. …
From ricardocuisine.com
5/5 (144)
Category Appetizers
Servings 8
Total Time 45 mins


EASY CREAMY CAULIFLOWER SOUP {VEGAN + PALEO FRIENDLY ...
easy-creamy-cauliflower-soup-vegan-paleo-friendly image
The secret to this cream of cauliflower soup is the alchemy that’s created between the cauliflower and nuts. This soup has a rich creaminess that’ll …
From theblendergirl.com
Estimated Reading Time 5 mins


11 BEST VEGAN CAULIFLOWER RECIPES | MY DARLING VEGAN
11-best-vegan-cauliflower-recipes-my-darling-vegan image
2020-02-21 Cream of Cauliflower Soup. With cauliflower, any soup will become naturally creamy. This Vegan Cream of Cauliflower Soup is made …
From mydarlingvegan.com
Reviews 1
Estimated Reading Time 4 mins


10 BEST VEGAN CAULIFLOWER SOUP RECIPES | YUMMLY
10-best-vegan-cauliflower-soup-recipes-yummly image
2022-01-29 Instant Pot Vegan Cauliflower Soup Piping Pot Curry. chili flakes, cauliflower, olive oil, parsley, garlic, ground turmeric and 7 more. Vegan Cauliflower Soup with Truffle Oil. The Stripe. vegetable broth, raw cashews, …
From yummly.com


CREAMY VEGAN CAULIFLOWER SOUP - SIMPLE VEGAN BLOG
2016-11-30 Heat the oil in a large pot and add the garlic and onion. Cook over medium-high heat until golden brown. Add the cauliflower, broth and milk and bring it to a boil. Then cook over …
From simpleveganblog.com
4.9/5 (54)
Total Time 30 mins
Category Side Dish
Calories 183 per serving
  • Add the cauliflower, broth and milk and bring it to a boil. Then cook over medium-high heat for about 15 to 20 minutes or until the cauliflower is soft.
  • Add the salt, black pepper and nutritional yeast and blend using an immersion or a regular blender.


CREAM OF CAULIFLOWER SOUP | KATHY'S VEGAN KITCHEN
2022-01-14 Generously season with garlic powder and onion powder. Roast for 40 minutes until lightly brown on top. While cauliflower roasts, saute garlic, leeks, and shallots together in a …
From kathysvegankitchen.com
5/5 (2)
Total Time 50 mins
Category Soups
Calories 139 per serving


VEGAN CAULIFLOWER SOUP - LOVING IT VEGAN
2019-01-08 Add the olive oil, onion, crushed garlic, thyme and rosemary to a pot and sauté until the onions are softened. Add the cauliflower and toss up with the spices. Then add in the …
From lovingitvegan.com
Ratings 26
Calories 186 per serving
Category 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.
  • Add the cauliflower and toss up with the spices. Then add in the vegetable stock and coconut milk. Bring to the boil. Turn down the heat, cover the pot and simmer until the cauliflower is softened.
  • 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.


COCONUT CREAM OF CAULIFLOWER SOUP | VEGAN CAULIFLOWER SOUP
2018-02-19 Peel and cut potato and cauliflower into roughly chopped chunks, and add to the pot. Add a pinch of salt. Cover pot with lid and let the veg sweat, stirring occasionally for 15-20 …
From twospoons.ca
Cuisine Gluten-Free, Soy-Free
Total Time 1 hr
Category Appetizer, Main Dish, Side Dish, Soup
Calories 355 per serving
  • Dice onions and garlic, and add to a large pot with coconut oil. Bring to medium-low heat, and cook veg stirring occasionally for approx. 10 minutes, or until onion turns translucent.
  • Peel and cut potato and cauliflower into roughly chopped chunks, and add to the pot. Add a pinch of salt. Cover pot with lid and let the veg sweat, stirring occasionally for 15-20 minutes, or until slightly softened.
  • Add water and vegetable stock cube and bring soup to a simmer. Then add coriander, cardamom, and cumin. Season with sea salt and pepper and simmer on low heat for 20 minutes, or until veg is very soft.


CREAM OF CAULIFLOWER SOUP (VEGAN, PALEO, LOW-CARB ...
2020-04-25 Roast the cauliflower. Preheat the oven to 425°F/220°C. Transfer the cauliflower florets onto a baking sheet (or a pan), drizzle with olive oil (optional), season with salt, and …
From nutritionrefined.com
Reviews 2
Estimated Reading Time 7 mins
Servings 4
Calories 95 per serving
  • Cut the cauliflower into florets. Pull off the outer leaves of cauliflower and trim the tough stem. Using a knife, separate the cauliflower into florets.
  • Roast the cauliflower. Preheat the oven to 425°F/220°C. Transfer the cauliflower florets onto a baking sheet (or a pan), drizzle with olive oil (optional), season with salt, and toss to coat. Roast until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
  • Roast the aromatics. Transfer the onion and unpeeled garlic cloves onto another baking sheet (or use the sheet with cauliflower if you have enough room), rub a little oil on the cut-side of the onion (optional), and place on the baking sheet. Roast the aromatics with the cauliflower until tender, 25 to 35 minutes, turning halfway.
  • Blend the cauliflower. Set a few roasted cauliflower florets aside for garnish and peel the garlic cloves. Add all the "cream of cauliflower soup" ingredients into a blender and blend on high until completely smooth.


VEGAN CREAM OF CAULIFLOWER SOUP | MY DARLING VEGAN
2017-12-13 Step Three – Make the Soup. In a medium soup pot, heat up oil over medium heat. Add onions and garlic and sauté, stirring frequently, for 5 minutes until onions are translucent …
From mydarlingvegan.com
5/5 (1)
Total Time 40 mins
Category Soup
Calories 283 per serving
  • To make the tofu bacon, cut the tofu in 1/2" strips and set aside. Whisk together the ingredients for the marinade and pour into a shallow baking dish. In a single layer, place the tofu in the dish so that each piece is fully submerged. Marinate while preparing the rest of the soup.
  • In a large soup pot heat the cooking oil over medium heat. Once the oil is hot, add onions and sauté for about 5 minutes, stirring frequently, until onions are translucent and fragrant. Stir in garlic and sauté for another 30 seconds.
  • Add cauliflower florets and thyme, stirring for 30 seconds to coat the cauliflower. Add vegetable broth and cover. Bring to a boil then reduce heat to a simmer. Simmer for 20 minutes until cauliflower is tender.
  • While the soup is cooking, drain and rinse the cashews. Combine cashews with water and salt in a high powered blender and blend until completely smooth. Set aside.


CREAM OF CAULIFLOWER SOUP | OH MY VEGGIES
2019-02-20 Stir and cook for 5-6 minutes, until just slightly softened. If the mixture seems to dry, add a bit more olive oil. Add salt and pepper, to taste. Add vegetable broth. Bring to a boil. Reduce to a simmer and cook for 30-40 minutes, until cauliflower and potatoes are fork tender. Puree soup with an immersion blender.
From ohmyveggies.com
5/5 (1)
Total Time 50 mins
Category Main Course, Side Dish
Calories 126 per serving


15+ VEGAN CREAMY SOUP RECIPES | EATINGWELL
2020-09-26 View Recipe. this link opens in a new tab. In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired. 15 of 19.
From eatingwell.com
Author Eatingwell


VEGAN CREAM OF CELERY & CAULIFLOWER SOUP
2021-11-24 Add in the raw cashews, cauliflower florets, bay leaf, and thyme. Bring to a simmer and cook for about 15 minutes until the cashews and cauliflower are very soft. Remove the bay leaf, then blend the soup in small batches. Make sure to blend until the cashews are completely blended. Return to the pot to heat or serve directly from the blender.
From anticancer360.com
Servings 4
Calories 200 per serving
Total Time 30 mins


VEGAN CREAM OF CAULIFLOWER SOUP | EATS PARK CITY
2020-05-04 Sauté onion and garlic in coconut oil over medium heat. When soft, add cauliflower, broth and milk. Bring to a boil and then turn heat down to low to simmer for about 10 minutes or until cauliflower is tender. Remove from heat and blend in batches with raw cashews divided between the batches. Blend at max speed until smooth and creamy.
From eatsparkcity.org


ALL RECIPES CURRIED CREAM OF CAULIFLOWER SOUP SIMPLE VEGAN ...
2022-01-29 All Recipes Curried Cream of Cauliflower Soup Simple Vegan Recipe,cooking recipe food recipe Healt. AllRecipes Published January 29, 2022. 1 rumble. Share. Rumble — All Recipes Curried Cream of Cauliflower Soup Simple Vegan Recipe,cooking recipe food recipe Healt. Sign in and be the first to comment. 1m37s.
From rumble.com


CREAM OF CAULIFLOWER SOUP VEGAN RECIPES
2008-04-10 · This vegetarian and vegan recipe for cauliflower soup with potatoes is very low in fat and is a low-calorie vegetarian recipe. Unlike many other potato soup recipes, this one uses vegetable broth, vegan margarine and bay leaves to add flavor instead of butter. That means that this low-fat vegetarian soup recipe has just two grams of fat per serving. . Because of that, …
From tfrecipes.com


EASY CREAMY CAULIFLOWER SOUP {VEGAN + PALEO FRIENDLY ...
Apr 14, 2017 - This easy Cauliflower Soup is so rich and creamy you'd never know it was dairy-free (Vegan & Paleo friendly). It's healthy, can be thrown together in …
From pinterest.ca


CREAM OF CAULIFLOWER SOUP - BLOG
2022-02-01 Cream of Cauliflower Soup is oil-free, nut-free, plant-milk-free, and soy-free. Savoury and delicious, creamy cauliflower soup is packed with vegetables and clearly tastes so good you'll think you're cheating with every delicious bite. Telephone: +44 020 363 78 995 ...
From skinni-snax.com


Related Search