“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.

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
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