In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.
Today I am sharing my 12th re-creation. Using a number generator, I landed on page 143 of the Vegan Cookbook for Beginners and the result was a recipe for a Creamy Cauliflower Soup. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.
CREAMY CAULIFLOWER SOUP – THE RECIPE
– 2 tablespoons of Coconut Oil
– 1 teaspoon of Minced Garlic
– 1 small Onion, chopped
– 1 large stalk of Celery, chopped
– 1/2 teaspoon of Salt
– 1/4 teaspoon of freshly Ground Black Pepper
– 4 cups of Low Sodium Vegetable Broth
– 1 head of Cauliflower, chopped
1.) In a large saucepan, heat the coconut oil over medium heat.
2.) Stir in the garlic and cook for 1 minute.
3.) Add the onion and celery and cook for 6 to 8 minutes, until softened.
4.) Stir in the salt, pepper and vegetable broth.
5.) Add the cauliflower and then bring the soup to a boil.
6.) Reduce the heat and simmer for 20 to 25 minutes, until the cauliflower is tender.
7.) Remove from heat and puree, using an immersion blender.
8.) Cool the soup to room temperature, cover and chill for 2 to 4 hours. Serve cold.
CREAMY CAULIFLOWER SOUP – THE RESULT
I wouldn’t change a single thing about this recipe. It was absolutely delicious. I devoured an entire bowl of it for lunch and would definitely make it again. You can really taste the coconut oil mixed in with the vegetable stock, which gave it an almost Asian style flavour. The soup itself was hearty but not heavy. I loved the chunks of cauliflower and celery. Highly recommend serving with a slice of rustic bread and butter. SUPERB!
I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!
Peace & Love xoxo