Vegan Cauliflower Soup
with coconut milk

0 0
Vegan Cauliflower Soup

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 tablespoons Vegan Butter
2 medium Yellow Onion - Diced
3 Leek
1 Cauliflower
1 cup Vegan Chop House Vegetable Stock My preferred substitute is Better than Bouillon, Chicken Base (Vegan)
2.5 teaspoons Salt
1/2 teaspoon White Pepper
2 cans Coconut Milk Use regular, not lite/light
1 cup Hot Water
2 tablespoons Garlic - Minced
2 teaspoons Black Truffle Oil

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • Easy
  • Gluten Free
  • Quick
  • Soup

Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 30 mins
  • Serves 10
  • Easy

Ingredients

Directions

Share

I’m a soup guy. I love a great soup. This vegan cauliflower soup recipe with leeks is a sure favorite. Let this soup fuse together for a couple of days after cooking and its flavors reach a whole new level of distinctness. In a miracle of nature, the cauliflower and leek continue to develop long after the cooking process has finished.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan cauliflower soup recipe is just one more example of a great vegan dish that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegan cauliflower soup recipe.

This vegan cauliflower soup recipe with leeks is well defined. The cauliflower delivers such a delicate flavor that it can be somewhat hard to not overpower the delicacy of the self proclaimed and intended star of the dish. Allow the soup to rest and the flavors continue to grow into a full and rich reward.

Soup is something we take seriously at the Vegan Chop House. You could say we’re fanatical. Try a few of our favorites and decide for yourself; Carrot Soup with Coconut Milk, Minestrone Soup, Parsnip with a Hint of Coriander, Farmhouse Barley, and Pea and Butter Bean Soup.

Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

(Visited 69 times, 1 visits today)

Steps

1
Done

Ingredients

2
Done

Peel and chop the onion into pieces. In a large saucepan, melt the vegan butter over a medium heat. Add the chopped onions to the butter and stir. Cook the onions for roughly five minutes on a medium heat to soften the onions. We do not want to burn the butter or caramelize the onions. Stir occasionally. Once the onions are translucent, add the minced garlic and leeks. Stir into the saucepan for one minute. Be careful not to allow anything to burn on the bottom of the saucepan. Add an extra tablespoon of butter to the saucepan if the bottom of the pan is dry.

3
Done

Add the cauliflower to the saucepan. Stir and cook for one minute. Add 1 cup of stock and a cup of hot water to the saucepan. Give the ingredients a good stir to remove any of the bits that are sticking to the bottom of the saucepan. Continue on medium to medium-low heat, boil the cauliflower mixture for 10 minutes. Stir occasionally. Remove the saucepan from the heat.

4
Done

Spoon half of the mixture into a blender. Make sure to spoon in enough liquid from the saucepan to allow the blending process to take place. Start the blender on a low speed. Increase the speed to puree the ingredients. If the ingredients are not blending add a little water. Do not over blend the ingredients. We do not want to liquefy the ingredients.

5
Done

Once blended to a puree add the remaining ingredients to the blender if the blender is large enough, and repeat the process until the ingredients are pureed. If the blender is not large enough; remove the pureed ingredients to a clean saucepan. Now add the remaining ingredients to the blender and repeat the process. Add all of the pureed ingredients to the clean saucepan and put the pan back on the medium heat. Pour in two cans of regular coconut milk. Lite/Light coconut milk does not have the same viscosity or creamy texture. Stir all the ingredients together in the saucepan. Add ½ teaspoon of white pepper. Add 2 ½ teaspoons of salt and whisk the ingredients together. Stir gently as the soup gets warm. Add the truffle oil and stir.

6
Done

Do not turn up the heat. Do not boil. Once the soup is warm, give it a taste. While the soup is great right away, the depth of flavor increases with a couple of days in the refrigerator. Serve warm.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
The Vegan Chop House - Vegan Chinese Barbecue Spare Ribs Recipe - www.veganchophouse.com
previous
Vegan Chinese
The Vegan Chop House - Vegan burger bun recipe - www.veganchophouse.com
next
Vegan Burger Bun Recipe
The Vegan Chop House - Vegan Chinese Barbecue Spare Ribs Recipe - www.veganchophouse.com
previous
Vegan Chinese
The Vegan Chop House - Vegan burger bun recipe - www.veganchophouse.com
next
Vegan Burger Bun Recipe

Add Your Comment