If you are looking for a creamy and velvety soup that is also vegan-friendly, you cannot miss this incredible cauliflower soup recipe. Made with simple ingredients and ready to eat in under 30 minutes, this comforting bowl of goodness is perfect for chilly days or as a light meal any time of the year.
- 1 large onion diced
- 2 garlic cloves minced
- 1 head of cauliflower (about 6 cups)
- 3 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley (for garnish)
- In a pot over medium heat, sauté onions until translucent.
- Add garlic and stir until fragrant.
- Break down the cauliflower into smaller florets about golf ball size.
- Add to the pot with vegetable broth, salt, and pepper.
- Bring to boil then reduce heat to simmer until vegetables are tender – approximately 20 minutes.
- Using an immersion blender puree all ingredients till smooth or transfer in batches in your blender on high speed till silky smooth ..
7.Season according to your taste preference & Serve hot with fresh parsley leaves as garnish,
Cooking Time and Temperature Guidelines
Preparation Time: 10 mins
Cooking Time: 20 mins
- For extra creaminess, add coconut milk or soy milk while blending
- Squeeze some lemon juice before serving it enhances the flavor!
Here are some options if you want to add more depth of flavor:
* Curry powder or turmeric
* Red Chili flakes
This cauliflower soup recipe is easy to make, healthy, and vegan-friendly. It’s perfect for anyone looking for a delicious and comforting meal without any dairy or animal products. By blending the cauliflower until smooth, you get an incredibly creamy texture that is hard to resist.
Q: Is this recipe vegan?
A: Yes, this recipe is completely vegan. It doesn’t include any animal products or byproducts.
Q: Can I substitute the cauliflower with other vegetables?
A: While cauliflower is the main ingredient in this soup and gives it its creamy texture, you can certainly experiment with other vegetables. Broccoli or zucchini could potentially work well as substitutes for cauliflower.
Q: Can I freeze this soup?
A: Yes, you can definitely freeze leftovers of this soup. Allow the soup to cool completely before transferring it to a freezer-safe container. When ready to eat again, thaw overnight in the refrigerator and reheat on the stove over medium heat until heated through. You may need to add additional vegetable broth or water if the soup has thickened after being frozen and thawed.