I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Cauliflower soup.
Cut cauliflower into small flowerettes. Melt
Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
Puree soup in batches in a food processor or high-speed blender until smooth.
Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.
inutes).
Add in the cauliflower and stir for a couple
arge airtight plastic container).
Soup Directions:
Sort and wash
until softened.
Add the cauliflower and coriander and season with
aucepan bring chicken broth, onion, cauliflower, curry powder, salt and pepper
In a large pot over medium heat, melt butter. Cook garlic in butter 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. Pour in the water and introduce the cauliflower. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until cauliflower is tender.
In a small saucepan over medium heat, cook carrot with water to cover until just tender. Drain and reserve.
Puree cauliflower soup in a blender or food processor or with an immersion blender. Stir in reserved carrots, green onion and parsley. Serve.
t looks like cauliflower snow.
Place cauliflower rice/snow in
ariations: 1. When making the cauliflower soup, I usually add about 1
oymilk mixture, and add to soup. Stir well, until thickened.
In a large 4-quart pot, saute onions in olive oil until clear.
Pour in 6 cups of water, add seasonings and bring to a boil.
Add celery, potatoes and carrots, and simmer over low heat until cooked.
Place cashews and 2 cups water in a blender and blend until creamy and smooth.
Add blended mixture to soup stock and bring to a boil, stirring consantly. Reduce heat.
Add fresh cauliflower and peas 5 minutes before serving.
Chop up your head of cauliflower in medium chunks. In a
Soup:
Steam the cut cauliflower until tender. Drain and add
br>Put the cashews and cauliflower in a food processor, and
ick stem base of the cauliflower and trim the florets from
175 degrees C).
Spread cauliflower, onions, and garlic onto a
tablespoons oil in a soup pot and toast the millet
o 425\u00b0.
Coat cauliflower and garlic in olive oil
Heat the oil in a soup pot and add the garlic,