... Cauliflower Soup Recipe | Dance of Stoves

Cauliflower Soup Recipe

Cauliflower soup. - This cauliflower soup is very light, simple and very rich. When it is cold, soups help us to warm up and are prepared in a moment.
It seems that the cold has already arrived and what we most want are soups and warm drinks to warm up. 

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I love this recipe because it is so light and simple. 

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Cauliflower is not one of our favourite vegetables, but this soup is outrageous. 

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If you want, you can also add some powerful spice, such as curry, to cover its flavour even more.

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Cauliflower soup. - This cauliflower soup is very light, simple and very rich. When it is cold, soups help us to warm up and are prepared in a moment.
We usually take the soups always accompanied by some hydrate or legume to make it a more complete and satisfying meal and sometimes with a green leaf. 

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Lately, we have been preparing steamed kale and adding some healthy fat such as oil or tahini, garlic powder and a splash of soy sauce or tamari; it is a delicious and very simple garnish!

Also Read: Cauliflower Rice Risotto

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Cauliflower soup. - This cauliflower soup is very light, simple and very rich. When it is cold, soups help us to warm up and are prepared in a moment.
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Cauliflower soup. - This cauliflower soup is very light, simple and very rich. When it is cold, soups help us to warm up and are prepared in a moment.
Cauliflower Soup

Cauliflower soup. - This cauliflower soup is very light, simple and very rich. When it is cold, soups help us to warm up and are prepared in a moment.
This cauliflower soup is very light, simple and very rich. When it is cold, soups help us to warm up and are prepared in a moment.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook Time: 25 mins
  • Total: 30 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Side Dish
  • Cuisine: Vegan

Ingredients SCALE (1x)

  • Two tablespoons of extra virgin olive oil
  • Four cloves of garlic
  • 1/2 onion
  • One cauliflower
  • 2 cups of vegetable broth (500 ml)
  • 1 cup of unsweetened non-dairy milk (250 ml)
  • 1/2 teaspoon of sea salt
  • Ground black pepper to taste
  • Four tablespoons nutritional or beer yeast (optional)

Ingredients SCALE (2x)

  • Four tablespoons of extra virgin olive oil
  • Eight cloves of garlic
  • One onion
  • Two cauliflower
  • 4 cups of vegetable broth (1000 ml)
  • 2 cup of unsweetened non-dairy milk (500 ml)
  • One teaspoon of sea salt
  • Ground black pepper to taste
  • Eight tablespoons nutritional or beer yeast (optional)

Ingredients SCALE (3x)

  • Six tablespoons of extra virgin olive oil
  • 12 cloves of garlic
  • 1 1/2 onion
  • Three cauliflower
  • 6 cups of vegetable broth (1500 ml)
  • 3 cup unsweetened non-dairy milk (750 ml)
  • 1 1/2 teaspoon sea salt
  • Ground black pepper to taste
  • 12 tablespoons nutritional or beer yeast (optional)

Instructions

  1. We put the oil in a pot together with the chopped garlic and onion.
  2. Cook over medium-high heat until they start to brown.
  3. We chop the cauliflower discarding the stem and leaves, and put it in the pot along with the broth and milk.
  4. Cook over high heat until it comes to a boil and then over medium-high heat for about 15 to 20 minutes or until the cauliflower, is tender.
  5. Add the salt, pepper and nutritional or beer yeast and beat with a glass or hand mixer.
  6. We serve and decorate the soup as we want. We add peas, toasted flaked almonds, chives, and black pepper.

Notes

  • You can use any unrefined oil.
  • Add more or less water to get the consistency that you like the most.
  • Add or substitute any vegetables or ingredients with others you like more or have on hand.
  • Nutritional or beer yeast is not essential, but it gives it touch like very rich cheese. Another option may be to have a splash of beer.

Nutrition

  • Serving size: 1/4 of the recipe 
  • Calories: 183 
  • Sugar: 6.7 g 
  • Sodium: 334.1 mg 
  • Fat: 8.7 g 
  • Saturated fat: 1.2 g 
  • Carbohydrates: 18.1 g 
  • Fibre: 7.4 g 
  • Protein: 13 g

Have you made this recipe?

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