Description
This vegan cauliflower soup is so easy, super creamy, and delicious! Vegetables are softened and pureed to create a smooth and silky soup that’s perfect with some crusty bread!
Ingredients
- 2 TB vegan butter, divided
- 5 cups cauliflower florets
- 2/3 cup water
- 1 recipe basic cashew cream
- 4 roughly sliced scallions
- 2 shallots, chopped
- 1 stalk of roughly chopped celery
- 2 cups vegetable broth, plus up to an additional cup if needed
Instructions
- In a medium-sized, heavy stockpot, melt the plant-based butter over medium heat. Add the cauliflower florets and water, then cover it with a lid.
- Allow to soften for about 20 minutes, or until the cauliflower has absorbed almost all of the water.
- Transfer the cauliflower to a blender and allow to cool before pureeing. Once the mixture is smooth, add in the cashew cream and puree again.
- Scrape the cauliflower and cashew cream mixture back into the pot and add in the remaining 1 tablespoon of vegan butter.
- Now add the scallions, shallots, and celery to the pot and saute over medium heat until softened (about 4 minutes).
- Transfer everything back to the blender.
- Allow to cool slightly, then puree again until completely smooth and silky.
- Add the entire contents of the blender back into the pot. Add 2 cups of the vegetable broth and heat until warmed through.
- If you’d like a thinner consistency, add in up to one more cup of vegetable broth, just a bit at a time.
- Transfer to bowls and serve with crusty bread if you’d like.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Steamed, Pureed
- Cuisine: American