Creamy Vegan Cauliflower Soup
Cauliflower Soup
A delcious and creamy vegan cauliflower soup
Equipment
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Saladmaster food processor
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7 qt stock pot
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced cone #3
- 3 cloves garlic minced cone #1
- 1 ½ cups yellow potatoes diced cone #3
- 1 large head cauliflower cut into florets cone #3
- 1 ½ – 2 tsp salt
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 2-3 tsp white wine vinegar
- ¼ cup nutritional yeast
- ½ cup vegan creamer unsweetened and unflavored
- Optional: 1 tbsp butter optional
- Top with thinly sliced scallions olive oil and pepper
Instructions
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Preheat 7qt stock pot over medium heat and add in olive oil.
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Add onion and garlic and cook for 5-7 minutes, stirring occasionally.
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Add in cauliflower, potatoes, salt, pepper, vegetable broth and vinegar and bring to a high simmer- place lid on- Medium click low- Reduce heat to a simmer, cover and cook for 30-35 minutes.
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When the potatoes and cauliflower are fork tender, carefully pour or ladle soup into a heat-safe blender. Add nutritional yeast and creamer, then blend until smooth and creamy. Pour back into pot and (optional) stir in butter.
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Taste and adjust seasoning as desired.
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Serve topped with a drizzle of olive oil, thinly sliced scallions and black pepper.
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The 2 tbsp of butter at the end of the recipe add in extra creaminess and richness, but feel free to leave out if desired.
Step 2 : Preparing the wet ingredients
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Step 3 : Mixing it all together
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