“This vegan cauliflower soup is perfect for a chilly day, or for a simple meal. Gather your veggies and create this plant based vegan recipe.”
Peace Fam! I love a good soup, and lately, I have been trying to find more balance in my diet to incorporate them more. This is how I came across this vegan cauliflower recipe. I found this recipe from the Concietious Eater. It’s jam-packed full of veggies, and it’s really flavorful. I was a big worried about the tahini, but it fit well into the recipe. The directions are simple, and I am definitely adding it to my soup staples.
Give this soup a try as a great vegan meal prep. It’s pretty cheap, and it reheats very well. I ate it for lunch over the week, and it never tasted bland. I find sometimes recipes aren’t great for a week after you make them, but I did well with this one.
This vegan cauliflower soup is sure to be a hit, plus you can get your veggie intake. The flavor mix well together too. I hate the taste of celery, but I loved it in this recipe. You’ll have soup for days, so make sure to get your containers out and pack it up for the week. Let me know if you tried the recipe in my comment section or on social media!
| Servings |
servings
|
Ingredients
- 1 tablespoon olive oil
- 2 leeks white part only chopped
- 4 cloves garlic minced
- 1 bell pepper chopped
- 2 carrots chopped about 1 cup
- 2 stalks celery chopped
- 2 teaspoons dried thyme
- teaspoon ½-1salt more or less to taste
- freshly ground black pepper
- 1 head cauliflower cut into florets
- 6 cups vegetable broth
- 3 tablespoons tahini
Ingredients
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|
Instructions
- In a large sauce pan over medium heat, sauté the leek and garlic in the olive oil until soft.
- Add in the chopped bell pepper, carrot, and celery and season everything with salt, pepper and dried thyme. Sauté the vegetables until softened, about 7 minutes.
- Add in the chopped cauliflower and vegetable broth and bring everything to a boil.
- Once boiling, reduce everything to a simmer and allow the cauliflower to cook for about 10 minutes or until fork tender.
- If you have an immersion blender, add the tahini to the pot and puree until smooth and creamy. If using a regular blender, carefully transfer everything in the pot to the blender, add in the tahini and blend until smooth.
- Return the blended soup to the pot and taste, adding more seasonings if needed.
- Serve warm
| Servings |
servings
|
Ingredients
- 1 tablespoon olive oil
- 2 leeks white part only chopped
- 4 cloves garlic minced
- 1 bell pepper chopped
- 2 carrots chopped about 1 cup
- 2 stalks celery chopped
- 2 teaspoons dried thyme
- teaspoon ½-1salt more or less to taste
- freshly ground black pepper
- 1 head cauliflower cut into florets
- 6 cups vegetable broth
- 3 tablespoons tahini
Ingredients
|
|
Instructions
- In a large sauce pan over medium heat, sauté the leek and garlic in the olive oil until soft.
- Add in the chopped bell pepper, carrot, and celery and season everything with salt, pepper and dried thyme. Sauté the vegetables until softened, about 7 minutes.
- Add in the chopped cauliflower and vegetable broth and bring everything to a boil.
- Once boiling, reduce everything to a simmer and allow the cauliflower to cook for about 10 minutes or until fork tender.
- If you have an immersion blender, add the tahini to the pot and puree until smooth and creamy. If using a regular blender, carefully transfer everything in the pot to the blender, add in the tahini and blend until smooth.
- Return the blended soup to the pot and taste, adding more seasonings if needed.
- Serve warm
