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    You are in: Home / Recipes / Cream of Cauliflower Soup (Vegan) Recipe
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    Cream of Cauliflower Soup (Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Sharbysyd's Note:

    I adapted this from the Basic Cream Soup recipe in The American Vegetarian Cookbook by Marilyn Diamond. It's sooooo good.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute onion and garlic in oil for a minute or two.
    2. 2
      Add cauliflower and saute for another minute or two.
    3. 3
      Add water, bullion cubes, marjoram and nutritional yeast and bring to a boil.
    4. 4
      Lower heat and cook for about 10 minutes until cauliflower is soft.
    5. 5
      When cauliflower is cooked, turn off heat and let soup cool for a few minutes.
    6. 6
      Take 1/2 cup of broth from pot, mix it with tahini and blend in a blender. Set aside.
    7. 7
      Once the remainder of the soup has cooled a bit, blend in batches or use a stick blender to blend it in a pot. Leave a few chunks if you like.
    8. 8
      Serve topped with some paprika and crushed red pepper (if you like a little heat).

    Ratings & Reviews:

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    Nutritional Facts for Cream of Cauliflower Soup (Vegan)

    Serving Size: 1 (300 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 69.4
     
    Calories from Fat 39
    56%
    Total Fat 4.3 g
    6%
    Saturated Fat 2.2 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 22.8 mg
    0%
    Total Carbohydrate 6.7 g
    2%
    Dietary Fiber 2.6 g
    10%
    Sugars 2.4 g
    9%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    vegetable bouillon cubes

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