Creamy Vegan Brocolli Cauliflower Soup Food

CREAMY BROCCOLI CAULIFLOWER SOUP ( LOW CARB , LOW CALORIE VEGAN SOUP)

Steps:

• Switch on the Instant Pot on Sauté mode.
• Add in Onion, some salt and 2 tablespoon or more water. Stir for a minute until the onions are translucent. Add in the garlic and stir for 30 seconds.
• Cancel Sauté mode.
• Now add in 1 cup water.
• Add in bay leaf, cinnamon stick, broccoli, cauliflower, mustard, salt to taste.
• Press MANUAL HIGH 2 MINUTES.
• Make sure the black knob is on SEALING position.
• Once the IP beeps, place a dish towel on the knob and slowly with a spoon perform Quick Release i.e move it to venting.
• Once the Silver pin drops it is safe to open up the Instant Pot.
• With the help of two dish cloths lift the inner pot and place it on a pot holder to cool down.
• Add in 1.5 cups of chilled water initially.
• Discard the cinnamon and bay leaf before blending the mixture.
• Add the cooled mixture to the blender with almond flour.
• I blend the mixture in intervals making sure you do not overfill the blender.
• Add more water or stock for desired consistency and blend until smooth.
• Again, place the mixture in the pot.
• Add in pepper and nutmeg.
• Press sauté mode and let it come to a simmer. Stirring occasionally .
• You may loosely cover it with an external lid if it tends to splatter.
• Give it a taste run and adjust seasoning to your preference.
• The soup will thicken more as it cools.

CREAMY VEGAN BROCOLLI CAULIFLOWER SOUP

Steps:

• Dice the broccoli, cauliflower, and potato into roughly equal size.
• Bring the diced vegetables and vegetable broth to a medium simmer.
• Boil until the vegetables are tender.
• Remove from the heat and add the salt, pepper, and liquid smoke.
• Blend with immersion blender until smooth.

VEGAN CAULIFLOWER BROCCOLI SOUP

Steps:

• in microwave safe 1 1/2 quart casserole combine cauliflower, broccoli, onion 1/2 cup broth, thyme, and dash of pepper.
• micro-cook on high until vegetables are tender crisp (for 4 to 6 minutes ) stir once
• add the 1 1/4 cups broth ad the 3/4 cups water
• cook high until heated through.
• stir together the cornstarch and 1/4 cup water when well blended stir into the vegetable mixture
• cook uncovered on high 4 to 6 minutes or until bubbly stirring each minute until the soup starts to thicken.
• then stir every 30 seconds cook uncover on high
• 1 minute more.

CREAMY BROCCOLI CAULIFLOWER SOUP

Steps:

• In a large pot sauté, Onion & Celery if used, when translucent, place 2-3 cups of water in pot and bring to a boil. Add Cauliflower & Broccoli, cover and cook over medium heat, until just before tender, about 5 minutes. Do not drain water. Add bouillon ( I use a soup base, not the cubes) to water and then add all the soups. Mix and add additional water to the desired thickness. I also use a Stick Blender at this time to chop up some of the larger chunks of the Broccoli & Cauliflower, be careful not to pulverize all of the chunks. Leave some of the chunks to give it texture. I then add some fine grated cheese to the top of the bowls and some flavored croutons.

CREAMY VEGAN CAULIFLOWER SOUP

Steps:

• Place the whole head of garlic unpeeled in an oven at 200 C / 400 F for about 30 minutes. Allow to cool slightly.
• In a large saucepan fry the leek in a little olive oil until soft. (About 3 minutes).
• Add in the cauliflower and stir for a couple of minutes until well coated.
• Squeeze in the roasted garlic pulp.
• Cover with the vegetable broth. Bring to the boil, reduce the heat to a medium flame, and simmer partially covered for about 30 minutes until the cauliflower is soft. I like to stir frequently and mash the cauliflower with the spoon as it cooks to make it easier to blend.
• Let the mixture cool enough to put batches in the blender, and puree with the cashews until smooth and creamy.
• Transfer to a clean pot and heat on low to serve. Season with Celtic salt to taste.
• To serve - top each bowl with a grain ball and a generous sprinkle of chives.