Cauliflower Soup Recipe
Cauliflower Soup is a creamy, comforting vegetarian soup. I am sharing a vegan and gluten-free cauliflower soup recipe worth bookmarking.
Servings: 2
Calories: 279kcal
Equipment
- Casserole
- Blender
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 tablespoon chopped leek
- 1 teaspoon thyme
- ¼ Cup chopped onion
- 1 ½ Cup cauliflower florets
- ½ Cup potato, diced
- 2 ½ Cup vegetable stock (see recipe)
- ¼ Cup coconut milk
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper powder
- 2 tablespoon chopped fresh coriander
Instructions
- Start by heating olive oil in a casserole or stockpot. Add garlic, thyme, leek, and onion. Saute them over low heat to release the flavour—no need to brown garlic or onion. They should become translucent.
- Add cauliflower, potato, and saute them for a minute.
- Add warm vegetable stock, season with salt and pepper. Stir to combine. Cover your stockpot and allow the soup to simmer over low heat for 20 minutes or until the vegetables are tender and ready to blend.
- Turn off the heat. Add a splash of coconut milk. Blend the soup using a stick blender until creamy. Add chopped herbs like parsley, cilantro, or green onion.
- Turn ON the heat. Simmer the soup for 5 minutes. Taste ad if required add more seasoning.
- Cauliflower Soup is ready to serve.
Notes
- Take a peek and if you can see dirt in the layers, then split the leek in half and separate all the layers, wash them well, and then slice.
- Do not puree soup for too long! Only puree it until it is just smooth.
- If the soup seems too thick after pureeing, add ¼ cup to ⅓ cup of hot vegetable stock and simmer for 5 – 6 minutes to get the desired consistency.
Nutrition
Calories: 279kcal | Carbohydrates: 23g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 2372mg | Potassium: 594mg | Fiber: 4g | Sugar: 6g | Vitamin A: 951IU | Vitamin C: 53mg | Calcium: 56mg | Iron: 2mg