"Cream" of Cauliflower Soup (Vegan)
"This is a dairy free "cream" soup, enhanced with any of the garnishes. It is simple and benefits from a well flavored stock"
- Ready In:
- 1hr 50mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 tablespoon canola oil or 1 tablespoon soy margarine
- 1 cup chopped onion
- 2 -4 cloves garlic, minced
- 1 head cauliflower, chopped into 2 " chunks
- 2 medium potatoes, peeled and diced
- 2 vegetable bouillon cubes
- 6 cups water, with 2 bouillon cubes
- 2 teaspoons salt free herb and spice seasoning mix
- 1 teaspoon ground coriander
- 1 cup canned great northern bean, drained and rinsed
- salt and pepper
-
Garnishes(choose any 2-3 of the following)
- 1 cup steamed finely chopped broccoli floret
- 1 cup steamed chopped escarole or 1 cup kale
- 3⁄4 cup steamed fresh green peas
- 1 large red bell pepper, steamed,cut into strips (from 1 large pepper)
- 1⁄2 cup chopped fresh herb (such as a combination of parsley, dill, chives and oregano)
directions
- Heat the oil or margarine in a soup pot and add the onion and garlic.
- Saute over medium heat until the onion is golden, about 10 minutes.
- Add the cauliflower, potatoes, water (with vegetable bouillon cubes already mixed in), and seasonings.
- There should be enough broth to cover all but about an inch of the veggies.
- Bring to a simmer, then simmer gently covered until the veggies are tender, about 25 minutes.
- Remove from the heat Transfer the vegetables from the soup pot to a food processor or blender and puree in batches until smooth.
- Puree about half of the beans with each of the two batches of vegetables.
- Transfer the puree back into the soup pot, stirring it back into whatever liquid remained.
- Let the soup stand for 1-2 hours before serving, then heat through as needed.
- Ladle into soup bowls and garnish the tops with 2-3 garnishes.
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Reviews
-
This soup recipe was a great inspiration to me. I added 8 oz. fresh mushrooms and used a bag of frozen cauliflower instead of fresh. I also did not puree the soup. We all loved it.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
