Cream of Cauliflower Soup
Cream of Cauliflower Soup is oil-free, nut-free, plant-milk-free, and soy-free. Savory and delicious, creamy cauliflower soup is packed with vegetables and clearly tastes so good you'll think you're cheating with every delicious bite.
Servings: 6 servings
Calories: 155kcal
Ingredients
- 2 large shallots diced
- 3 leeks Trimmed and cleaned (you must rinse the multiple layers; leeks are fabulous but dirty); chopped
- 1 head cauliflower cored and chopped in bite-sized pieces (reserve several small roasted pieces for soup garnish)
- 3 cloves garlic minced
- 2 medium-sized potatoes peeled and chopped
- 2 Tablespoons of fresh chopped rosemary
- 8 cups organic vegetable broth
- ½ cup Nutritional Yeast
- 1 Tablespoon Garlic powder
- 1 Tablespoon Onion powder
- ½ cup chives garnish
- Smoked paprika garnish
Instructions
- Preheat oven to 400 degrees; line a cookie sheet with parchment paper or a silicone mat.
- After chopping and washing the cauliflower, make a single layer of cauliflower on the cookie sheet.
- Generously season with garlic powder and onion powder.
- Roast for 40 minutes until lightly brown on top.
- While cauliflower roasts, saute garlic, leeks, and shallots together in a soup pot.
- Add 4 cups organic vegetable broth and stir; reduce heat to medium.
- Add chopped potatoes and return heat to medium-high. The potatoes need to cook through.
- Add rosemary and nutritional yeast.
- Bring to a boil and stir; cover and cook, reducing heat to simmer until the potatoes are soft (30 minutes).
- Using a high-speed blender, combine small portions of broth/potato shallot mixture and roasted cauliflower until smooth. It will be thick but blended without any chunks.
- Now return the thick mixture to the soup pot.
- Using the remaining 4 cups of organic vegetable broth, add small amounts of broth and stir; the soup will thin out and brighten in color.
- Serve
- Sprinkle the top with paprika.
- Decorate the center of the soup bowl using the reserved small pieces of roasted cauliflower and the chopped chives.
Notes
- Cutting the cauliflower into similar-sized florets will ensure the pieces cook at the same rate.
- Leeks have layers of dirt in between their layers, so clean them well.
- Although I usually leave the skins on potatoes, for this recipe, the potatoes are used for the creaminess, so remove the skins for the best texture.
- For best quality, soups will last about 3 months in the freezer.
- I like Souper Cubes to freeze individual soup bowls in the perfect-sized container, which is easy to access and thaw.
- Thaw soup overnight and reheat on the stove in the microwave once thawed.
Nutrition
Calories: 155kcal | Carbohydrates: 33g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 399mg | Potassium: 816mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1577IU | Vitamin C: 69mg | Calcium: 79mg | Iron: 3mg