Vegan Cream of Cauliflower Soup
Nothing hits the spot as a bowl of warm, hearty soup does on a cold winter night. This Vegan Cream of Cauliflower Soup is made with only the most basic ingredients that will make you feel good from the inside out.
ingredients
- 1 tablespoon olive oil
- 1 large brown onion, chopped
- 4 cloves garlic, minced
- 2 large potatoes, peeled and cubed
- 2 medium carrots, chopped
- 3 cups vegetable stock
- 1 medium head cauliflower, chopped
- 1 cup plant-based milk (I used almond milk)
- 1 teaspoon salt
- 1 tablespoon fresh parsley, chopped
instructions
- In a large pot over medium heat, heat olive oil. Stir in onion and garlic, and cook for 5 minutes, until fragrant. Stir in chopped potatoes and carrots, and cook for 5 more minutes.
- Pour in vegetable stock and bring to a boil. Stir in chopped cauliflower, cover, reduce heat and simmer until the cauliflower is tender, 10 to 20 minutes. Remove from heat.
- Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to the same pot, stir in almond milk, salt and chopped parsley, and bring to a boil once more.
- Serve right away, or store in an airtight container in the fridge for up to 2 days.
nutrition
Nutrition Facts
Vegan Cream of Cauliflower Soup
Amount per Serving
Calories
223
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0
g
0
%
Cholesterol
0
mg
0
%
Sodium
1452
mg
63
%
Potassium
1356
mg
39
%
Carbohydrates
40
g
13
%
Fiber
9
g
38
%
Sugar
7
g
8
%
Protein
8
g
16
%
Vitamin A
5555
IU
111
%
Vitamin C
97.2
mg
118
%
Calcium
186
mg
19
%
Iron
6.9
mg
38
%
* Percent Daily Values are based on a 2000 calorie diet.
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