Dairy free vegan cauliflower cream soup

RatingDifficultyAdvancedGI Health ResourceAuthorGI Health Resource

This dairy free cauliflower soup is a mellow warm hug filled with goodness. Perfect as a meal or paired with any entree.

Yields12 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

Ingredients

 1 Cauliflower, head
 1 Red onion
 3 tbsp Olive oil
 2 tbsp Vegetable oil
 1 tbsp Lemon juice
 2 tsp Garlic
 1 tsp Sea Salt
 ¼ tsp Nutmeg
 1 tsp Dill



Directions

1

Preheat oven to 425 degrees.

2

Cut the cauliflower into bite sized florets. In a small bowl combine 1/2 tsp of salt and 2 tbsp of olive oil. Mix until the salt is dissolved. Add the cauliflower and mix until all the florets are evenly coated with the oil.

3

Arrange the cauliflower in a single layer on the baking sheet. Bake for 25 Minutes or until the cauliflower is tender and a little caramelized on the edges. Toss half way for even cooking. Place 4-6 of the best florets for garnishing aside.

4

In a Soup Pot over medium heat heat 1 tbsp olive oil. Dice the red onion and add it into the soup pot with the salt when oil is hot. Cook for 5 Minutes or until the onion are translucent.

5

Add the vegetable broth, roasted cauliflower and garlic to the soup pot. Increase the heat and bring to a boil, then reduce the heat and simmer for 20 Minutes. The flavours will release during this simmering time, do not simmer at too a high temperature or you will lose too much liquid.

6

Remove from heat and set aside to cool enough to be able to use your Blender or Food Processor without burning yourself. If time is a factor, pour the soup into containers and place in your freezer to cool.

7

When cooled, blend using med high speed until the cauliflower is pureed. Add vegetable oil, nutmeg and lemon juice and blend again until the soup becomes very smooth. If the soup is too thick, add 1 tsp of vegetable stock and blend again. Repeat until you reach your desired consistency.

8

Top with dill for an added flavour. Chives also pair well as a garnish for this yummy soup. Don't forget to use your perfect florets for garnishing your dish!

9

Store for up to 5 days in an airtight container in your refrigerator or 4 months in your freezer.

Nutrition Facts

Serving Size 1

Servings 12

ShareTweetSaveShare

Similar Recipes

All Recipes     Shop Ingredients

Ingredients

 1 Cauliflower, head
 1 Red onion
 3 tbsp Olive oil
 2 tbsp Vegetable oil
 1 tbsp Lemon juice
 2 tsp Garlic
 1 tsp Sea Salt
 ¼ tsp Nutmeg
 1 tsp Dill

Directions

1

Preheat oven to 425 degrees.

2

Cut the cauliflower into bite sized florets. In a small bowl combine 1/2 tsp of salt and 2 tbsp of olive oil. Mix until the salt is dissolved. Add the cauliflower and mix until all the florets are evenly coated with the oil.

3

Arrange the cauliflower in a single layer on the baking sheet. Bake for 25 Minutes or until the cauliflower is tender and a little caramelized on the edges. Toss half way for even cooking. Place 4-6 of the best florets for garnishing aside.

4

In a Soup Pot over medium heat heat 1 tbsp olive oil. Dice the red onion and add it into the soup pot with the salt when oil is hot. Cook for 5 Minutes or until the onion are translucent.

5

Add the vegetable broth, roasted cauliflower and garlic to the soup pot. Increase the heat and bring to a boil, then reduce the heat and simmer for 20 Minutes. The flavours will release during this simmering time, do not simmer at too a high temperature or you will lose too much liquid.

6

Remove from heat and set aside to cool enough to be able to use your Blender or Food Processor without burning yourself. If time is a factor, pour the soup into containers and place in your freezer to cool.

7

When cooled, blend using med high speed until the cauliflower is pureed. Add vegetable oil, nutmeg and lemon juice and blend again until the soup becomes very smooth. If the soup is too thick, add 1 tsp of vegetable stock and blend again. Repeat until you reach your desired consistency.

8

Top with dill for an added flavour. Chives also pair well as a garnish for this yummy soup. Don't forget to use your perfect florets for garnishing your dish!

9

Store for up to 5 days in an airtight container in your refrigerator or 4 months in your freezer.

Dairy free vegan cauliflower cream soup

Leave a Reply