Cauliflower Soup jogs my memory of a lightened-up potato soup, and is the right approach to make use of up any cauliflower you could have readily available. It’s easy and comforting!
Why You’ll Love It
It’s easy. This cauliflower soup recipe requires easy components chances are you’ll have already got readily available. It’s additionally versatile! I like the delicate onion taste from utilizing leeks, however you may additionally swap inexperienced onions or a yellow onion, if that’s what you could have.
It’s excellent for particular diets. When you comply with a vegan, gluten-free, or dairy-free weight loss program, this soup is for you! The components are really easy, it’s naturally suited for a lot of dietary wants. (It does use nuts for creaminess, however you may swap that for heavy cream or coconut cream, in the event you want.)
It cooks shortly! Cauliflower turns into tender in simply quarter-hour of simmering, so this soup is able to eat in half-hour or much less.
It goes with every little thing. The flavour of this cauliflower soup is impartial sufficient that it’ll pair properly with virtually any salad or sandwich. I significantly adore it with a vegan Caesar salad and homemade croutons.
Substances You’ll Want
What’s in Cauliflower Soup?
- Leeks (or different onion)
- Veggie broth
- Salt & pepper
The cashews on this recipe add creaminess, with out utilizing heavy cream or coconut milk. I like their impartial taste and added fiber.
When you want a nut-free soup, nonetheless, you’ll be able to depart them out, or add in a cream of your alternative.
The best way to Make Creamy Cauliflower Soup
1. Saute the aromatics. Warmth the olive oil in a big pot over medium-high warmth. Add within the leeks, garlic, and a 1/4 teaspoon of salt, and saute till the veggies are softened, about 3 to five minutes.
2. Simmer. Add within the broth, cauliflower, a further 1 teaspoon of salt, and a 1/4 teaspoon of floor black pepper. Convey the liquid to a boil, then cowl the pot with a lid and decrease the warmth to a simmer.
Let it prepare dinner till the cauliflower could be very tender, about quarter-hour.
3. Mix. Switch the cooked veggies and broth to a blender and add within the cashews. Mix till very easy, taking care to flippantly cowl the vent within the prime of your blender’s lid with a lightweight material or kitchen towel, so steam can safely escape.
Be aware: If you’re unable to vent you blender, it could be a safer alternative to make use of an immersion blender as a substitute. I’ve had good luck with the Vitamix Immersion blender thus far!
4. Get pleasure from. Return the blended soup to the pot, and modify any seasoning, as wanted. You may add an additional pinch of salt to spice up the flavour, or some other additions that you simply like.
Similar to potato soup, it’s also possible to add any further toppings you’re keen on while you serve this! For a vegan model, attempt some crispy mushroom bacon on prime.
Knowledgeable Ideas & Widespread Questions
How do you repair bland cauliflower soup? In case your cauliflower soup is bland, there’s a great likelihood you didn’t use sufficient salt! You may add extra, only a 1/4 teaspoon at a time, till it tastes extra flavorful. You can too brighten the flavour by including a splash of lemon juice (simply 1 to three teaspoons) or some floor black pepper.
How do you thicken cauliflower soup? The important thing to creating excellent cauliflower soup is beginning with much less broth than you suppose you may want. You may all the time add extra, to skinny out the soup later! This recipe requires 4 cups of broth per 1 1/2 kilos of cauliflower, however you can begin with simply 3 cups of broth in the event you want an extra-thick soup. And you probably have a bigger head of cauliflower, chances are you’ll need to use extra broth.
By accident use an excessive amount of liquid? You may make an arrowroot or cornstarch slurry to thicken it up much more. In a small bowl, mix 1 tablespoon of starch with 2 tablespoons of chilly water and whisk properly to mix. (Don’t add the starch immediately into the new soup, or it is going to clump!) As soon as the starch is blended with the water, you’ll be able to stir it into the new soup and produce it to a simmer. The soup ought to thicken as you stir!
Cauliflower soup is creamy, and naturally dairy-free! This straightforward soup requires just some components, and cooks in half-hour or much less, for a quick and comforting meal.
- 1 tablespoon olive oil
- 2 garlic cloves , minced
- 2 leeks , chopped (white & inexperienced components solely)
- salt & pepper
- 1 (2-pound) head of cauliflower , chopped into florets
- 4 cups vegetable broth
- 1/4 cup uncooked unsalted cashews
In a big saucepan, warmth the olive oil over medium-high warmth and saute the garlic, leeks, and a 1/4 teaspoon of salt till the greens soften, about 3 to five minutes.
Add within the vegetable broth, cauliflower, and 1 teaspoon of salt, and improve the warmth to excessive to convey the liquid to a boil. As soon as the liquid is boiling, decrease the warmth to a simmer and canopy the pot. Let it prepare dinner till the cauliflower could be very tender, about 15 to twenty minutes.
Switch the soup to a blender and add within the cashews. Take away the highest out of your blender lid and canopy it flippantly with a skinny towel, to let steam safely escape as you mix. Mix till the soup could be very easy and creamy. (Alternatively, you need to use a great immersion blender immediately in your soup pot.)
Return the soup to the saucepan and modify any seasoning to style. For a thinner soup, you’ll be able to add further water (and salt to season) till the soup is as skinny as you’d prefer it to be. Serve it heat, with any toppings you’re keen on! I like so as to add cooked quinoa on prime to make it extra filling, or it’s also possible to attempt crispy mushroom bacon and chives on prime to make it extra like a lightened-up potato soup.
To make a nut-free recipe, swap the cashews for a 1/4 cup of coconut cream, or heavy whipping cream, to attain an analogous creaminess.
This recipe is shared with permission from my pal Tess’s cookbook, The Blender Girl, which is crammed with extra superb vegan recipes. Make sure to test it out!
Energy: 117kcal | Carbohydrates: 12g | Protein: 2g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Sodium: 950mg | Potassium: 140mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1243IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 2mg
When you do this Cauliflower Soup recipe, please depart a remark and star ranking beneath letting me understand how you prefer it!