Creamless creamy cauliflower soup
If you're looking for a creamy vegan soup, give this easy recipe a try.
Yes, you read that right. Adapted from Food52, this cauliflower soup recipe is vegan and as easy as it gets. The pectin in cauliflower is the magical element that makes it creamy when pureed, with no dairy added.
Servings: 8
Prep time: 5 minutes
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 head cauliflower (about 1 1/2 pounds), broken into florets
- Salt, to taste
- 5 1/2 cups water, divided
- Extra virgin olive oil, to taste
- Freshly ground black pepper, to taste
- Whole-wheat croutons (optional)
Directions
- In a Dutch oven or other soup pot over low heat, warm the olive oil.
- Add the onion and allow it to sweat in the olive oil over low heat for about 15 minutes. Add cauliflower, salt to taste, and 1/2 cup water.
- Increase heat to medium-low, cover pot and stew the cauliflower for 15 to 18 minutes, or until tender.
- Add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
- Working in batches, purée the soup in a blender to a very smooth, creamy consistency.
- Pour back into pot. Let the soup stand for 20 minutes — it will thicken.
- Thin the soup with 1/2 cup hot water. Reheat the soup. Top with croutons (whole-wheat and homemade if possible), a drizzle of extra virgin olive oil and freshly ground black pepper to taste.
Nutrition information (per serving)
- Calories: 70
- Total fat: 5 g
- Saturated fat: 2 g
- Cholesterol: 0 mg
- Sodium: 170 mg
- Total carbohydrate: 6 g
- Dietary fiber: 2 g
- Total sugars: 3 g
- Protein: 2 g
Note: 2 tablespoons whole-wheat croutons adds the following:
- Calories: 35
- Total fat: 2 g
- Saturated fat: 0 g
- Cholesterol: 0 mg
- Sodium: 70 mg
- Total carbohydrate: 4 g
- Dietary fiber: 1 g
- Sugars: 0 g
- Protein: 1 g