Name: Vegan Cauliflower Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: World
Ingredients: 2 heads Cauliflower chopped; 3 tablespoons Extra Virgin Olive Oil; 2 tablespoons Vegan Butter; 1 medium yellow Onion - diced; 3 cloves Garlic - minced; ½ teaspoon Thyme; 1 liter Vegetable Broth; 1 tablespoon Apple Cider Vinegar; ⅛ teaspoon Nutmeg; Salt & Black Pepper

Vegan Cauliflower Soup in bowl with cover

Some might say that Cauliflower is one of the most underrated vegetables. With its light, sweet and slightly nutty flavor it makes for a great creamy soup to warm you up on those cold nights. This recipe for Vegan Cauliflower Soup is the perfect bowl of smooth silky savory goodness. So if you’re in the mood for a creamy vegan soup that’s quick and easy to prepare, try our recipe for Vegan Cauliflower Soup.

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#Diabetic Friendly #Lacto Vegetarian #Low Cholesterol #Low Fat #Mechanical Soft #Ovo Vegetarian #Pescetarian #Vegan #Vegetarian #Soups #Vegetables #Baking

Baking Sheet

Blender

Chef's Knife

Cutting Board

Large Heavy Bottom Pot

Parchment Paper

Serving Bowl

Soup Ladle

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

Serves

Ingredients

2 heads Cauliflower chopped
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Vegan Butter
1 medium yellow Onion - diced
3 cloves Garlic - minced
½ teaspoon Thyme
1 liter Vegetable Broth
1 tablespoon Apple Cider Vinegar
⅛ teaspoon Nutmeg
Salt & Black Pepper

Instructions

Preheat oven to 425 °F/ 218 °C, place a rack in the center of the oven and prepare a baking sheet or tray with parchment paper.

Coat the cauliflower chunks with the olive oil, then arrange on the baking sheet and bake for 15 minutes, then turn and bake for another 15 minutes or until the edges begin to crisp and turn golden brown.

While the cauliflower is baking, place the butter into a heavy bottom pot or stockpot and bring it to medium heat. Once the butter is melted and hot, add the onion, garlic, and thyme and sauté for 3-5 minutes.

Add the vegetable broth to the pot and bring to a simmer for 5-10 minutes, then remove from the heat.

Once the cauliflower is finished baking, place it into a high-powered blender, add some soup mixture using a ladle, process until smooth and creamy, return to the pot, mix everything, and warm on medium-low heat.

Stir in the apple cider vinegar, nutmeg, salt, and black pepper to taste, then serve warm and enjoy.

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