Cream of Cauliflower Soup (Vegan) |
|
 |
Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 6 |
|
This is a dairy free cream soup, enhanced with any of the garnishes. It is simple and benefits from a well flavored stock 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 |
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:
1. Heat the oil or margarine in a soup pot and add the onion and garlic.
2. Saute over medium heat until the onion is golden, about 10 minutes.
3. Add the cauliflower, potatoes, water (with vegetable bouillon cubes already mixed in), and seasonings.
4. There should be enough broth to cover all but about an inch of the veggies.
5. Bring to a simmer, then simmer gently covered until the veggies are tender, about 25 minutes.
6. Remove from the heat Transfer the vegetables from the soup pot to a food processor or blender and puree in batches until smooth.
7. Puree about half of the beans with each of the two batches of vegetables.
8. Transfer the puree back into the soup pot, stirring it back into whatever liquid remained.
9. Let the soup stand for 1-2 hours before serving, then heat through as needed.
10. Ladle into soup bowls and garnish the tops with 2-3 garnishes.
|
|