CREAM OF CAULIFLOWER SOUP

Vegan heaven in a bowl! This dreamy, plant-based soup contains nutritional yeast, which gives a delicious, savory cheese flavor without the use of dairy.

From Cauliflower Powerby Kathy Kordalis, Ryland Peters & Small

  • Yield: 4 servings

Ingredients

  • 2 Tablespoons extra-virgin olive oil
  • 4 cloves garlic, crushed
  • 1 onion, chopped
  • 1 head of cauliflower, cut into florets
  • 1 potato, peeled and chopped
  • 2 cups vegetable stock
  • 1 cup unsweetened plant-based milk
  • 4 Tablespoons nutritional yeast (or to taste)
  • salt and freshly ground black pepper
  • TO FINISH:
  • 1 Tablespoon oat cream or unsweetened plant-based creamer
  • handful of chives, finely snipped (optional)
  • handful of fresh pea shoots (optional)
  • crushed green peppercorns (optional)

Cream of Cauliflower Soup

Directions

  1. Heat oil in a large pan and add garlic and onion. Cook over medium-high heat until golden brown. 
  2. Add cauliflower, potato, stock, and milk and bring to a boil. 
  3. Cook over medium-high heat about 15-20 minutes or until cauliflower is soft.
  4. Add nutritional yeast, salt, and pepper.
  5. Using a hand-held blender, blend until smooth.
  6. Serve with a swirl of vegan cream and a sprinkling of chives, pea shoots, and/or crushed green peppercorns

Note

About the Chef

Kathy Kordalis

Author of Cauliflower Power, Kathy Kordalis is a freelance food stylist, recipe writer, and graduate of Leith’s School of Food and Wine. Her food style draws inspiration from her Australian and Greek heritage. Kathy’s clients include Tesco Online and Waitrose Food Magazine as well as Australian celebrity chef Bill Granger.

More in this category:

« HARVEST SOUP
  • Yield: 4 servings
  • Ingredients:
    • 2 Tablespoons extra-virgin olive oil
    • 4 cloves garlic, crushed
    • 1 onion, chopped
    • 1 head of cauliflower, cut into florets
    • 1 potato, peeled and chopped
    • 2 cups vegetable stock
    • 1 cup unsweetened plant-based milk
    • 4 Tablespoons nutritional yeast (or to taste)
    • salt and freshly ground black pepper
    • TO FINISH:
    • 1 Tablespoon oat cream or unsweetened plant-based creamer
    • handful of chives, finely snipped (optional)
    • handful of fresh pea shoots (optional)
    • crushed green peppercorns (optional)

    Cream of Cauliflower Soup

  • Directions:
    1. Heat oil in a large pan and add garlic and onion. Cook over medium-high heat until golden brown. 
    2. Add cauliflower, potato, stock, and milk and bring to a boil. 
    3. Cook over medium-high heat about 15-20 minutes or until cauliflower is soft.
    4. Add nutritional yeast, salt, and pepper.
    5. Using a hand-held blender, blend until smooth.
    6. Serve with a swirl of vegan cream and a sprinkling of chives, pea shoots, and/or crushed green peppercorns
  • Note:

    About the Chef

    Kathy Kordalis

    Author of Cauliflower Power, Kathy Kordalis is a freelance food stylist, recipe writer, and graduate of Leith’s School of Food and Wine. Her food style draws inspiration from her Australian and Greek heritage. Kathy’s clients include Tesco Online and Waitrose Food Magazine as well as Australian celebrity chef Bill Granger.

  • Credit:

    Vegan heaven in a bowl! This dreamy, plant-based soup contains nutritional yeast, which gives a delicious, savory cheese flavor without the use of dairy.

    From Cauliflower Powerby Kathy Kordalis, Ryland Peters & Small

 

 

 

 

 

 

 

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