Every spoonful of Creamy Vegan Cauliflower Soup is like a warm hug that nourishes your body from within. The velvety consistency and comforting flavors are just what you need when battling those midweek blues, or simply craving a hearty, homecooked liquid diet treat. This soup is a testament to wholesome, plant-based living and switching to a liquid diet doesn’t have to be dull or dreary. So, are you ready to cook your tastebuds into this culinary journey? Let’s begin!
Ingredients List
For this delightful dish, all you need are:
- 1 large head of cauliflower, chopped
- 1 large onion, diced
- 4 cloves of garlic, minced
- 3 cups of vegetable broth
- 1 can coconut milk
- 1 tsp turmeric powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Chopped chives, optional (for garnish)
Instructions
- Start by sautéing your diced onion in olive oil on medium heat in a large pot until it develops a subtle, golden color. Adorn your onions with minced garlic for a fragrant twist.
- Add the chopped cauliflower to the mix, stirring occasionally, until it’s coated with a sheen of oil and onion-garlic flavor.
- Pour in the vegetable broth and bring the mix to a boil. Let it simmer until the cauliflower is tender and your kitchen smells like a warm garlicky bouquet.
- Stir in the coconut milk, turmeric, salt, and pepper. And, here comes the fun part; using an immersion blender, puree the mixture until it reaches a rich and creamy consistency.
- Serve hot, garnished with chopped chives for a pop of color and added flavor.
Cooking Time & Servings
With approximately 10 minutes of prep time and 30 minutes of cooking, in less than an hour, you can make about 4 to 6 servings of this soul-soothing dish.
Nutritional Information
Every bowl of Creamy Vegan Cauliflower Soup is a celebration of health. The cauliflower offers a low-calorie, high-fiber content, while coconut milk provides a satiating dose of healthy fats. So, you’re not just indulging in its enticing taste, but also its nutritious goodness.
- Calories: 180
- Fat: 10g
- Carbs: 20g
- Protein: 4g
Tips and Tricks
To elevate the creamy texture, you might want to add a baked, sweet potato into the mix. For a protein punch, sprinkle some roasted chickpeas on top. If you’re in a spicy mood, a pinch of cayenne pepper can give your soup a piquant twist. Let the soup be your canvas and the ingredients your paints!
Ending on a Savory Note
Creating the Creamy Vegan Cauliflower Soup is like painting a masterpiece of flavors and nourishment. Don’t hold back from sharing your creations on social media and letting us in on your soup secrets.
Frequently Asked Questions
1. Can I use any other milk besides coconut milk?
Yes, you can use almond milk or cashew milk for this recipe.
2. How long does the soup keep?
The soup can be stored in an airtight container in the refrigerator for up to 4 days.
3. Can I freeze the soup?
Absolutely, make sure it’s cooled down before freezing, and it will last for up to 3 months.
4. Is this recipe gluten-free?
Yes, this recipe is gluten-free. Just make sure your vegetable broth doesn’t contain any glutenous additives.
5. Can I add other vegetables to the soup?
Yes, feel free to add other mild veggies such as zucchini, or potatoes to the soup for variation.
In conclusion, this cream of cauliflower journey awaits you. Drown your taste buds in the marvelous expedition of Creamy Vegan Cauliflower Soup and trust us, you’ll find yourself coming back for more!
Listen to the Podcast:
Creamy Vegan Cauliflower Soup Recipe
Ingredients
- 1 large head of cauliflower chopped
- 1 large onion diced
- 4 cloves of garlic minced
- 3 cups of vegetable broth
- 1 can coconut milk
- 1 tsp turmeric powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Chopped chives optional (for garnish)
Instructions
- Start by sautéing your diced onion in olive oil on medium heat in a large pot until it develops a subtle, golden color. Adorn your onions with minced garlic for a fragrant twist.
- Add the chopped cauliflower to the mix, stirring occasionally, until it’s coated with a sheen of oil and onion-garlic flavor.
- Pour in the vegetable broth and bring the mix to a boil. Let it simmer until the cauliflower is tender and your kitchen smells like a warm garlicky bouquet.
- Stir in the coconut milk, turmeric, salt, and pepper. And, here comes the fun part; using an immersion blender, puree the mixture until it reaches a rich and creamy consistency.
- Serve hot, garnished with chopped chives for a pop of color and added flavor.