Get ready to embark on a culinary adventure with our exploration of the tantalizing "Frankensteined Vegan Cauliflower Soup"! This ingenious recipe combines the richness of cauliflower with an array of vibrant vegetables, herbs, and spices, resulting in a symphony of flavors that will delight your taste buds. Whether you're a seasoned vegan gourmand or simply seeking a nutritious and flavorful meal, this extraordinary soup promises an unforgettable gastronomic experience. So, gather your ingredients, prepare your cooking utensils, and let's delve into the world of "Frankensteined Vegan Cauliflower Soup"!
Here are our top 2 tried and tested recipes!
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
FRANKENSTEINED VEGAN CAULIFLOWER SOUP
This recipe is a combination of 3 different recipes that I've hodgepodged together. I invited a friend to dinner and panicked when she told me she ate a vegan diet. I took a chance and she loved it! I'm a meat eater and I love it, too! Even my hubby gave it thumbs up!
Provided by OuidaP
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Chop 3/4 of the cauliflower and set aside. Slice the remaining 1/4 cauliflower and place slices in a large bowl. Drizzle with 2 tablespoons olive oil, salt, and pepper; toss to coat. Distribute evenly on a sheet pan.
- Roast in the preheated oven, stirring every 10 minutes, until evenly browned, 20 to 30 minutes.
- Meanwhile, heat remaining 3 tablespoons oil in a skillet over medium heat. Stir in onion and garlic and saute until the onion has softened and turned translucent, about 5 minutes. Add broth and bring to a boil.
- Remove 1/2 of the boiling broth and put it into a saucepan. Add chopped cauliflower and simmer over medium heat until cauliflower is tender, 20 to 30 minutes. Stir in peas 5 minutes before serving.
- Add potatoes, celery, and carrots to the remaining boiling broth and simmer over low heat until the potatoes are tender, about 15 minutes.
- Remove the chopped cauliflower and broth mixture from the heat and stir in cashews until soft. Working in batches, pour into a blender until halfway full. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into the potato and broth mixture. Repeat as necessary.
- Top each bowl with slices of roasted cauliflower.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 35.1 g, Fat 22.1 g, Fiber 7.8 g, Protein 10.1 g, SaturatedFat 3.4 g, Sodium 696.2 mg, Sugar 10.9 g
Tips:
- Choose the right cauliflower: Look for a cauliflower head that is firm and white with no blemishes. The fresher the cauliflower, the better the soup will be.
- Roast the cauliflower before making the soup: Roasting the cauliflower brings out its natural sweetness and umami flavor. It also helps to caramelize the edges of the cauliflower, which gives the soup a richer flavor.
- Use a high-powered blender: A high-powered blender is essential for getting a smooth and creamy soup. If you don't have a high-powered blender, you can use a food processor, but you may need to blend the soup in batches.
- Don't be afraid to experiment with different flavors: There are many ways to customize this soup to your liking. Try adding different herbs, spices, or vegetables. You can also add a dollop of sour cream or yogurt for a richer flavor.
Conclusion:
This vegan cauliflower soup is a delicious and healthy way to warm up on a cold day. It's also a great way to get your daily dose of vegetables. With its creamy texture and complex flavor, this soup is sure to be a hit with everyone at the table. So next time you're looking for a comforting and satisfying meal, give this vegan cauliflower soup a try.
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