1 hr 50 mins
1 hr 40 mins
This is a dairy free "cream" soup, enhanced with any of the garnishes. It is simple and benefits from a well flavored stock
My Private Note
Units: US | Metric
- 1 tablespoon canola oil or 1 tablespoon soy margarine
- 1 cup chopped onion
- 2 -4 cloves garlic, minced
- 1 head cauliflower, chopped into 2 " chunks
- 2 medium potatoes, peeled and diced
- 2 vegetable bouillon cubes
- 6 cups water, with 2 bouillon cubes
- 2 teaspoons salt free herb and spice seasoning mix
- 1 teaspoon ground coriander
- 1 cup canned great northern bean, drained and rinsed
- salt and pepper
Garnishes(choose any 2-3 of the following)
- 1Heat the oil or margarine in a soup pot and add the onion and garlic.
- 2Saute over medium heat until the onion is golden, about 10 minutes.
- 3Add the cauliflower, potatoes, water (with vegetable bouillon cubes already mixed in), and seasonings.
- 4There should be enough broth to cover all but about an inch of the veggies.
- 5Bring to a simmer, then simmer gently covered until the veggies are tender, about 25 minutes.
- 6Remove from the heat Transfer the vegetables from the soup pot to a food processor or blender and puree in batches until smooth.
- 7Puree about half of the beans with each of the two batches of vegetables.
- 8Transfer the puree back into the soup pot, stirring it back into whatever liquid remained.
- 9Let the soup stand for 1-2 hours before serving, then heat through as needed.
- 10Ladle into soup bowls and garnish the tops with 2-3 garnishes.
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Nutritional Facts for "Cream" of Cauliflower Soup (Vegan)
Serving Size: 1 (531 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 174.1
- Calories from Fat 26
- Total Fat 2.9 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 45.9 mg
- Total Carbohydrate 32.0 g
- Dietary Fiber 8.2 g
- Sugars 6.2 g
- Protein 7.8 g
The following items or measurements are not included:
vegetable bouillon cubes
salt free herb and spice seasoning mix