Cream of Cauliflower Soup (Vegan) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I adapted this from the Basic Cream Soup recipe in The American Vegetarian Cookbook by Marilyn Diamond. It's sooooo good. Ingredients:
1 tablespoon coconut oil (or olive oil) |
1 medium onion, chopped |
1 garlic clove, minced |
1 (16 ounce) bag frozen cauliflower (or you could use fresh) |
5 cups water |
2 vegetable bouillon cubes (i use rapunzel) |
1/2 teaspoon marjoram |
1 tablespoon nutritional yeast (optional but i put it in) |
1 1/2 tablespoons tahini |
paprika (garnish) |
crushed red pepper flakes (optional garnish) |
Directions:
1. Saute onion and garlic in oil for a minute or two.
2. Add cauliflower and saute for another minute or two.
3. Add water, bullion cubes, marjoram and nutritional yeast and bring to a boil.
4. Lower heat and cook for about 10 minutes until cauliflower is soft.
5. When cauliflower is cooked, turn off heat and let soup cool for a few minutes.
6. Take 1/2 cup of broth from pot, mix it with tahini and blend in a blender. Set aside.
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. Serve topped with some paprika and crushed red pepper (if you like a little heat).
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