Vegan Roasted Cauliflower Soup Food

VEGAN ROASTED CAULIFLOWER SOUP

Steps:

• You can watch the video in the post for visual instructions.Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.
• Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
• Cut the cauliflower into florets, spread them on a baking tray (optionally lined with parchment paper), and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish.
• In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth.
• Taste the soup and adjust seasonings. If you prefer a spicy soup, add some red pepper flakes!
• If the cauliflower soup is too thick (it does get thicker as it sits), add a little bit more broth or plant-based milk and blend again.
• Transfer it to a pot and heat it until it's warm. Also, taste it and add more spices, if desired.
• Garnish with fresh parsley and the reserved cauliflower florets. Enjoy!

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.

VEGAN CAULIFLOWER SOUP

Steps:

• Start by prepping the onion and garlic. Cut the cauliflower into florets, they can be on the large side as you can break it down as it cooks.
• In a heavy bottom pan, heat the butter over medium heat, add the onion and saute for 6 minutes. Add the garlic and cook 1 minute more.
• Add the cauliflower, thyme, salt and pepper, and water/broth.
• Bring the chunky soup to a boil, cover, reduce heat and simmer, stirring occasionally, for 20 minutes, or until cauliflower is fork tender.
• Stir in the vegan cream or plant milk and lemon juice.
• Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt & pepper as needed. Heat over low until warmed through as needed.
• Serve with a few reserved toasted cauliflower pieces, drizzle of vegan cream and/or fresh cracked pepper. For a little heat, add a pinch of red pepper flakes or crushed mustard seeds. Pair with homemade Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
• Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 - 3 months.

CREAM OF CAULIFLOWER SOUP (VEGAN)

Steps:

• In a large 4-quart pot, saute onions in olive oil until clear.
• Pour in 6 cups of water, add seasonings and bring to a boil.
• Add celery, potatoes and carrots, and simmer over low heat until cooked.
• Place cashews and 2 cups water in a blender and blend until creamy and smooth.
• Add blended mixture to soup stock and bring to a boil, stirring consantly. Reduce heat.
• Add fresh cauliflower and peas 5 minutes before serving.

CREAMY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper.
• Place the cauliflower, onions, and (whole, peeled) garlic on the baking sheet. Drizzle with avocado oil and season with salt and pepper. Toss to fully coat the vegetables.
• Place baking sheet in your preheated oven for 30 minutes, stirring halfway through.
• While your veggies are roasting, place cashews in a bowl or measuring cup and pour over enough boiling water to cover them, then set aside. Then rinse and drain your can of white beans.
• Remove your roasted veggies from the oven and immediately transfer them to a large stock pot or Dutch oven. Reserve a few pieces of cauliflower for garnishing, if desired. Add your rinsed beans, vegetable broth, water, and nutmeg to the pot and stir.
• Heat over medium-high heat until it comes to a strong simmer, then reduce slightly and simmer on medium-low for 15-20 minutes, or until the cauliflower is very soft and falls apart easily when pierced with a fork.
• Turn off heat. Carefully transfer mixture to a high-speed blender (that's safe for hot foods), and add lemon juice and a pinch of salt. Blend soup until creamy and smooth. Pour half of the blended soup back into your pot, drain the cashews, and add them to the soup that's remaining in the blender. Blend the cashews and soup until pale and creamy, about 1 minute. Pour the remaining soup into the pot and stir to swirl the two soup mixtures together.
• Taste and adjust flavor as needed, adding salt and pepper to taste or more nutmeg for nuttiness. Serve and enjoy with a garnish of your reserved cauliflower, a sprinkling of parsley and red pepper flakes, pine nuts, and/or a swirl of olive oil (all optional).
• Store leftovers covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Reheat on the stovetop, adding dairy-free milk or broth as needed to thin.

VEGAN CAULIFLOWER AND POTATO SOUP

Steps:

• Gather the ingredients.
• Sauté the onion and garlic in the vegan margarine or olive oil in a large soup or stock pot over medium heat, for 3 to 5 minutes, or until the onions and garlic are almost soft.
• Add the diced potato and chopped cauliflower and cook for a few more minutes, stirring frequently.
• Add the vegetable broth and bay leaves and bring to a simmer.
• Reduce the heat to medium-low once the mixture is simmering, cover the pot, and allow to cook for 25 to 30 minutes.
• Carefully remove the bay leaves, then transfer the soup to a blender and puree until smooth and creamy, or leave a bit of texture if desired.
• Season lightly with a bit of salt, pepper and a dash of nutmeg and reheat if needed.
• Top with grated vegan cheese and green onions, if desired, just before serving.