How to Make Frankensteined Vegan Cauliflower Soup - A Step-by-Step Guide

When it comes to creating comforting and hearty soups, cauliflower often takes center stage as a versatile and nutritious vegetable. In this recipe, we take the traditional cauliflower soup and give it a vegan twist, adding a variety of unique ingredients to create a flavorful and satisfying dish that will leave you craving more. This Frankensteined Vegan Cauliflower Soup is a delightful amalgamation of flavors and textures that will have you coming back for seconds and thirds.

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Ingredients

  • 1 head cauliflower, stalk removed
  • 5 tablespoons olive oil, divided
  • salt and ground black pepper to taste
  • 1 cup diced onion
  • 2 teaspoons chopped garlic
  • 7 cups vegetable broth
  • 2 cups diced potatoes
  • 1 cup diced celery
  • ⅔ cup shredded carrots
  • 1 cup peas
  • 1 cup unsalted raw cashews

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Chop 3/4 of the cauliflower and set aside. Slice the remaining 1/4 cauliflower and place slices in a large bowl. Drizzle with 2 tablespoons olive oil, salt, and pepper; toss to coat. Distribute evenly on a sheet pan.
  • Roast in the preheated oven, stirring every 10 minutes, until evenly browned, 20 to 30 minutes.
  • Meanwhile, heat remaining 3 tablespoons oil in a skillet over medium heat. Stir in onion and garlic and saute until the onion has softened and turned translucent, about 5 minutes. Add broth and bring to a boil.
  • Remove 1/2 of the boiling broth and put it into a saucepan. Add chopped cauliflower and simmer over medium heat until cauliflower is tender, 20 to 30 minutes. Stir in peas 5 minutes before serving.
  • Add potatoes, celery, and carrots to the remaining boiling broth and simmer over low heat until the potatoes are tender, about 15 minutes.
  • Remove the chopped cauliflower and broth mixture from the heat and stir in cashews until soft. Working in batches, pour into a blender until halfway full. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into the potato and broth mixture. Repeat as necessary.
  • Top each bowl with slices of roasted cauliflower.
  • Nutrition

    364 cal.

    • Total Fat: 22g
    • Saturated Fat: 3g
    • Sodium: 696mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 8g
    • Total Sugars: 11g
    • Protein: 10g
    • Vitamin C: 61mg
    • Calcium: 77mg
    • Iron: 2mg
    • Potassium: 699mg