MONDAY RECIPE POST - VEGAN CAULIFLOWER SOUP

I wanted to do a vegan meal this week and we had a cauliflower in the fridge.  When looking for a recipe we would both enjoy, I put vegan and cauliflower soup in the subject line - because we always want to make soup.  Several good recipes popped up but this one was the one that spoke to both of us that day.  I found it at Loving It Vegan hosted by Alison.  Thank you Alison!  

She has a lot of good tips about this dish, which are a big help when making it, and I always enjoy the professional looking photos of the meals.  Her recipes looked very yummy, enough to interest the vegan obviously but also the non-vegan.  For us we are interested in putting more meatless meals into our weekly menu, and this one was a definite winner.

Vegan Cauliflower Soup - serves 4 to 6

This recipe comes together fast, and tastes very creamy.  

1 tablespoon olive oil 

1 onion, chopped

1 teaspoon crushed garlic

1 teaspoon dried thyme 

1/2 teaspoon dried rosemary

1 large head cauliflower, chopped

2 cups (480ml) vegetable stock

1 14oz (400ml) can Coconut Milk

Salt and Pepper, to taste 

Add the olive oil, onion, crushed garlic, thyme and rosemary to your soup pot.  Sauté until the onions are softened.

Add the cauliflower and combine thoroughly. Then add the vegetable stock and coconut milk. Bring to a boil. Turn down the heat, cover the pot and simmer until the cauliflower is softened.

Take off the heat, and carefully use your immersion blender until smooth. If you don’t have an immersion blender, you can pour soup into your blender in stages and blend until smooth.   

Add salt and pepper if needed.

Serve with a sprinkle of ground black pepper and a sprig of fresh thyme. 

One portion has 186 calories, presumably if you are serving six people and not four.

From Alison: 

"Leftovers keep very well in the fridge for three to four days days and can be reheated either on the stovetop or in the microwave as needed. 

This soup is also freezer friendly, just allow it to cool completely before freezing. Thaw overnight in the fridge before reheating and serving."

What did we think of this soup?  Delicious!  

This is a very mild flavored but tasty soup.  You can always add at the table after serving up.  Gregg chose a tablespoon of sour cream, also Siracha and Thai sweet chili paste, which he mixed in. 

Towards the end of the cooking we added a handful of Cilantro roughly chopped.  

We're thinking corn would be a nice addition to this soup, cream-style or regular.  

Another vegetable I like the idea of is sliced mushrooms which I would sauté with the other vegetables at the beginning of this recipe.  You could probably add a lot of your favorites.

When I came to use my immersion blender, which I have had for many years, it chose this time to stop working.  Instead of using the blender, which we have done for other soup recipes, we got a potato masher and mashed the veggies really well.  It made it a more chunkier soup but was still very creamy and delicious.  

We both gave this soup a ten out of ten.  Thanks again Alison!

And thank you all for stopping by.  I hope your week is a great one.