Creamy Vegan Cauliflower Soup
This recipe looks absolutely fantastic! I only strained half of it because I like my soups a little heartier, and I added lemon zest. We just made this soup to day and my son and I had two helpings each! On average, two tablespoons about 30 ml provides 60 calories with 5 g of carbohydrates four grams of which is fiber. You can add the lemon when preparing the soup,but I would add the cheese when you reheat the it. Thanks for the reply. This was absolutely delicious!
Healthy, Seasonal, Whole Food Recipes Blog
Summer is on its way and asparagus season is in full swing. Simple sautéed asparagus side dishes are one of my staples this time of year. A little lemon juice, salt and pepper is my go-to summer vegetable dish. Asparagus season is one of my favourite times of year! This soup is so simple and easy to make. It looks really sophisticated and fancy topped with a drizzle of coconut cream, a delicately flavoured vegetable oil, and fresh cracked pepper.
This is the perfect no-fuss lunch for summer guests! Just serve this soup alongside a nice loaf of bread. I happened to have a chewy ciabatta on hand but a nice crusty loaf would be oh so good!
Vegan butter is optional but definitely recommended! Just use the Rafflecopter widget below to get your entries counted. Giveaway extended until June 22nd at Good luck and thanks for entering! This post is sponsored by The Little Potato Company. Thanks for supporting the brands that support I Love Vegan!
Author Brittany at ilovevegan. Oh, gosh, I love potatoes so much. Whenever I get asked if I could only eat one food what would it be? You can bake them, boil them, fry them, make soup out of them, bread, frosting, even make vodka with them.
You can have them for any meal of the day including snacks and dessert. They are truly fantastic. This recipe looks amazing! If there is one thing I would love veganized, it would be cream puffs. What a gorgeous soup. A vegan version of poutine would be amazing! I totally agree, vegan poutine would be so SO good!
Love the fresh flavours here. Potatoes can be fun. I remember eating lots of potato pancakes as a kid. What do I love about potatoes?
All types, from fingerling to purple sweet potatoes, I love them all, all ways! Simmer until the broccoli is soft and cooked through, 15 to 20 minutes. Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets.
Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
Stir the fresh dill and lemon juice into the soup and season to taste with more salt and pepper. Serve the soup in bowls with the roasted broccoli and croutons on top. You can find it at Whole Foods or other health food stores. If you can't find it, no worries, it's delicious without it too! That looks delicious and still healthy. Your recipes are always so wonderful. What could you sub it out with? Or if I reduce the amount of dill would the soup be balanced in flavour? Hi, thanks for taking the time out to reply, very much appreciated and also Greetings from the UK.
I will give the recipe a try! Just thought I would jump in here! I make a soup very similar to this but without dill, instead I add a bit of mustard powder and thyme. Wow, this soup looks stunning. Making it today for a cozy Saturday lunch and plan on adding nutritional yeast for extra cheesy too! You could stir in a few tablespoons to taste while blending if you wanted to. Made this for three generations last night and received rave reviews! It was so so good! The lemon and dill finish off the soup so nicely and the roasted broccoli and bread on top really make it a meal.
Per the comment above, I did not presoak the cashews. Thank you for another yummy recipe! I made this last night and my spouse and I both loved it. I decided to add 3 T of nutritional yeast to make it extra cheesy — it adds a nice dose of B12 too! Made it last night. The roasted broccoli on top is so delicious that next time and there will be a next time I will make extra.
My spouse is allergic to cashews. Is there anything I could substitute for them? Hi Samantha, you could try blanched, peeled almonds. I find them in the bulk section already blanched and peeled — or you could use slivered almonds. They should be close to the cashew texture!
I hope that helps! Made this soup tonight and it was so delicious! The lemon and dill shine through in this soup. It was light yet substantial with the addition of the cashews. A comfy winter soup. Thank you for this awesome recipe! Making this soup tonight and wondering if the broccoli florets needs to be cooked before they go into the blender?