Creamy Vegan Cauliflower Soup
Ingredients
- 2 tbsp oil of your choice
- 4 cloves of garlic minced
- 1 onion chopped
- 1 head cauliflower cut into florets
- 1 potato peeled & diced
- 2 cups vegetable broth
- 1 cup non-dairy milk* unsweetened
- 1/2 tsp salt or to taste
- pepper to taste
- pinch of nutmeg optional
- 2 tbsp nutritional yeast optional to taste
- to garnish (optional)
- 2-3 tbsp pepitas and sunflower seeds
- fresh parsley chopped
Preparation
Heat 1 tablespoon of the oil in a large pot
Add the onion and cook for about 5 minutes, or until the onion is softened and turning translucent
Then add the garlic and continue cooking for 30 seconds, or until fragrant
Add the cauliflower (reserve 1/4 of the florets for the topping as desired), potatoes, vegetable broth, and non-dairy milk
Bring to a boil
Then reduce the heat to a simmer, cover the pot and cook for about 15-20 minutes, or until the veggies are soft
In the meantime heat the remaining oil in a skillet
Cut the reserved cauliflower florets into thin slices, and cook until browned and tender, stirring occasionally
When the cauliflower and potatoes are soft, add the salt, black pepper, nutmeg, and nutritional yeast (if using) and blend until creamy using an immersion or a regular blender
Taste and adjust seasonings as needed or add more non-dairy milk if it’s too thick)
Serve the soup in bowls
Garnish with pan-fried cauliflower florets, pepitas, sunflower seeds, fresh parsley or your favorite toppings
Enjoy!
