Vegan Cream of Cauliflower Soup

0

by: theblendergirl






For a simple, impressive, and downright delicious vegan soup, you just can’t go past this creamy cauliflower blend. Just make sure you purée the nuts really well, and try to use a high-speed blender (like a Vitamix) to achieve the most creamy, airy consistency. I have had friends tell me their production did not run so smoothly. This vegan cream of cauliflower soup stands alone as a fantastic family dinner with a ball of grain or a piece of gluten-free bread on a cold Winter’s night. But I think it is special, and so I always make it to share. This vegan cream of cauliflower soup is so easy and absolutely phenomenal! It is gluten-free, dairy free, egg free, soy free and not to be missed.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6-8

8 cups of strong vegetable broth

1 whole head of garlic roasted

2-3 The white part of leeks washed and chopped

1 large head of cauliflower chopped

1/4 cup raw cashews (for Body Ecology recipes use raw blanched almonds)

4 tbsp chives chopped finely to garnish

organic brown rice, quinoa or millet to serve

Nutrition Facts
Vegan Cream of Cauliflower Soup

Servings Per Recipe: 6

Amount per Serving

Calories: 98

  • Total Fat: 2.5 g
  •     Saturated Fat: 0.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1302 mg
  • Total Carbs: 17.4 g
  •     Dietary Fiber: 4 g
  •     Sugars: 6.7 g
  • Protein: 4.3 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Place the whole head of garlic unpeeled in an oven at 200 C / 400 F for about 30 minutes. Allow to cool slightly.

2.  In a large saucepan fry the leek in a little olive oil until soft. (About 3 minutes)

3.  Add in the cauliflower and stir for a couple of minutes until well coated. Squeeze in the roasted garlic pulp.

4.  Cover with the vegetable broth. Bring to the boil, reduce the heat to a medium flame, and simmer partially covered for about 30 minutes until the cauliflower is soft. I like to stir frequently and mash the cauliflower with the spoon as it cooks to make it easier to blend.

5.  Let the mixture cool enough to put batches in the blender (I like to use a Vitamix), and purée with the cashews until smooth and creamy.

6.  Transfer to a clean pot and heat on low to serve. Season with Celtic salt to taste.

7.  To serve - top each bowl with a grain ball and a generous sprinkle of chives.

Cooks' note:
If you want this soup to taste exactly like mine, the vegetable stock/broth that you use is important. Not all stocks were created equal. They really do vary in quality and taste. I always use Massel vegetable stock, which I believe is superior in quality and flavour. Massel stocks are vegan, gluten-free, lactose free, kosher and free of MSG. When I don't make my own home made stock (I really do need to post that recipe) I always use Massel stocks. I actually prefer to use the stock cubes so I can control the strength. I use 1 stock cube for every 2 cups of filtered water.

related recipes

comments