Silky Vegan Cauliflower Soup
User Reviews
5
Silky Vegan Cauliflower Soup
Description
The Silky Vegan Cauliflower Soup starts by chopping a small head of cauliflower into florets, discarding leaves for a pure white color if desired. Garlic is sautéed in olive oil to develop its fragrance before adding vegetable stock, thyme sprigs, and the cauliflower. The ingredients boil together covered to cook the cauliflower until tender, about 15 to 20 minutes.
After cooking, thyme is removed and the mixture is blended to a smooth consistency using an immersion blender or food processor. Light coconut milk is stirred in to add a creamy texture while keeping the soup vegan. Seasoning with freshly ground salt and black pepper tailors the flavor to preference. The pomegranate seeds provide a juicy burst and the fresh thyme sprigs lend herbal aroma as garnishes.
The soup can be served warm as a simple starter or light meal. Its smooth texture and gentle flavor make it easy to enjoy during mild seasons or anytime a soothing, dairy-free soup is wanted.
Leftovers can be refrigerated for up to three days or frozen for longer storage, making this soup convenient to prepare in advance and enjoy over several meals.
Ingredients
- 1 small head cauliflower about 500 g or 1 lb, or 1/2 head large cauliflower
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 prigs thyme
- 350 ml or 1 1/2 cups vegetable stock or water
- 120 ml or 1/2 cups coconut milk light
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 4 tablespoons pomegranate seeds to garnish
- thyme to garnish, 2 sprigs
Instructions
- Divide the cauliflower head into florets or roughly chop it. You can use the leaves if you want but they will change the color of the soup. If you want your cauliflower soup to be purely white like on the picture, discard the leaves.
- Sautée minced garlic in olive oil in a large skillet until fragrant, for about 2 minutes. Add vegetable stock or water, thyme sprigs and cauliflower florets. Bring to a boil, cover, reduce the heat and cook for 15-20 minutes, until the cauliflower is nice and !
- Discard the thyme and blend until smooth, using an immersion blender or food processor. You might want to work in batches.
- Add light coconut milk and season with salt and freshly ground black pepper to taste. Garnish with pomegranate seeds and fresh thyme. Enjoy!
Notes
- Store any leftover soup in the refrigerator for up to three days or freeze for up to three months for future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Sodium | 791mg | 33% |
| Potassium | 466mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 69.5mg | 77% |
| Calcium | 35mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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