Vegan Cauliflower Soup | #Homemade
Creamy Vegetarian Pumpkin Cauliflower Soup Recipe
- Place oil in a large stock pot on the stovetop over medium heat.
- Add onions and allow to cook until translucent (about 5 minutes).
- Add pumpkin and stir. Heat for 5 minutes.
- Add cauliflower and broth; cover. Cook until the cauliflower begins to soften (about 15 minutes).
- Stir in herbs and spices (salt through tarragon). Stir well and allow to cook for another 10 minutes.
- Using an immersion (hand-held) blender, puree the mixture until smooth directly in the pot.
- Once smooth, add milk and stir well. Add the lemon juice, give it a final stir, and serve hot.
Ingredient Variations and Substitutions
If you want to add protein to this soup, you can add shredded chicken breast or swirl in some silken tofu. Also, feel free kick up the heat with a hint of sriracha or hot sauce.
If you want the pumpkin flavor to stand out more, cut the cauliflower amount in half. By playing around with the ratio of pumpkin to cauliflower you can significantly change the flavor profile of this soup.
For a pretty accent, add a teaspoon of basil pesto to each bowl and give it a swirl. The healthy fats in the pesto come from olive oil and nuts and will intensify the flavors and make the carotenoids in the pumpkin more bioavailable (a.k.a. more easily absorbed in your body).
Cooking and Serving Tips
This soup is simple to make in a large batch. Refrigerate what you don't eat in an airtight container for up to three days or put in the freezer to keep for a few months.
To reheat from the refrigerator, just pour into a microwave-safe container and heat through for two to three minutes on HIGH or place into a pot on the stove over medium heat and bring to a slow simmer. Cover until heated through (about five minutes).
From the freezer, it's best to thaw the soup in the refrigerator for a couple of hours.
If time is tight, place in the microwave for five minutes on HIGH, stir and then place in the microwave for another minute or until heated through.
If you don't have an immersion blender, simply pour the warm soup into a food processor in small batches and puree until smooth. Transfer it back to the stock pot and then add the milk and lemon juice.
This soup tastes best when served piping hot.
Video: Martha Stewart - Creamy Cauliflower Soup with Croutons
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