cauliflower soup
Recipes, Uncategorized

Vegan Cauliflower soup

‘Cauliflower soup?? I don’t like cauliflower!’ Yes, that was my reaction when my friend Marta first told me about it! ‘Rita, I know what you’re thinking, but I guarantee you that the name doesn’t do justice to its flavour! It’s delicious! You will love it!’ I finally decided to give it a go and try this vegan cauliflower soup, and you know what? It really is delicious! Even for those of you that, like me, may not like cauliflower, you will find this soup really tasty.

The best part is that it is incredibly simple and easy to do and has very little ingredients! All you need is cauliflower, onion, garlic, olive oil and salt (and obviously water and an optional pinch of black pepper for decoration).

The recipe

Gather your ingredients, and let’s do it!

Chop the cauliflower in smaller pieces. Slice the onion and garlic and golden them in a pan with a dash of olive oil for 3-4 minutes on medium heat. In another pan boil the cauliflower with water and a pinch of salt for 15 – 20 minutes in medium heat. Approximately 2 glasses of water should be enough: it should just cover the cauliflower to make sure that it boils properly.

If you put too much water the soup will become too liquid instead of creamy. Once the cauliflower is cooked, add the onion, garlic and olive oil to the pan and blend all until you have a creamy and smooth texture. Serve it in a bowel with a dash of olive oil and sprinkled black pepper.

VEGAN CAULIFLOWER SOUP

Plant-based (vegan)lactose-free, soy-free, gluten-free

servings: 2

Preparation time:

Level of difficulty: easy

Ingredients:

  • 1 medium head of cauliflower (approx. 500 g)
  • 1 onion
  • 2 garlic cloves
  • Olive oil
  • Salt
  • Optional: black pepper

Instructions:

  1. Chop the cauliflower into smaller pieces
  2. Slice the onion and garlic cloves
  3. Toss a frying pan with olive oil and golden the garlic and onion for 3-4 minutes in medium heat
  4. In another pan, bring the cauliflower to boil in water and a pinch of salt. Approximately 2 glasses of water should be enough: the water should just about cover the cauliflower in order to cook it properly. Too much water will make the soup to be liquid rather than creamy.
  5. Once cooked, join all the ingredients together: add the onion, garlic and olive oil to the cauliflower. Blend all until you have a creamy and smooth texture.
  6. Serve it in a bowl with a dash of olive oil and sprinkled black pepper.
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