Creamy Cauliflower Soup (Vegan)

Creamy Cauliflower Soup (Vegan)


  • 28 oz vegetable broth
  • 1 large head cauliflower — washed and sliced
  • 1 med potato — peeled and diced
  • 1 med onion — diced
  • 2 tsp vegetarian bouillon
  • 1 cup plain soy milk
  • 1/4 tsp nutmeg
  • salt and white pepper — to taste



  • Combine vegetables, broth and bouillon in a large pot. Bring to a boil and then reduce to simmer. Cook until the vegetables are soft (20-30 minutes).
  • Puree (in blender, food processor, or with hand-held blender). (I pureed about 2/3 of it totally, and the other 1/3 I just “pulsed” in the blender so it was left a bit chunky.) Return to pan, add remaining ingredients and heat to desired serving temperature.
  • Note: I didn’t have quite a whole head of cauli on hand, so after careful tasting and sniffing, decided that turnip would go fine with cauliflower. I just diced up oh maybe 1/2 c of turnip to replace the 1/4 head of cauli that was missing. It gave the soup a little bite, but was not so much that my root-vegetable-fearing boyfriend noticed anything amiss! Good way to sneak ’em in there…

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