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Frankensteined Vegan Cauliflower Soup

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"This recipe is a combination of 3 different recipes that I've hodgepodged together. I invited a friend to dinner and panicked when she told me she ate a vegan diet. I took a chance and she loved it! I'm a meat eater and I love it, too! Even my hubby gave it thumbs up!"
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Ingredients

55 m servings 364
Original recipe yields 6 servings

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Chop 3/4 of the cauliflower and set aside. Slice the remaining 1/4 cauliflower and place slices in a large bowl. Drizzle with 2 tablespoons olive oil, salt, and pepper; toss to coat. Distribute evenly on a sheet pan.
  3. Roast in the preheated oven, stirring every 10 minutes, until evenly browned, 20 to 30 minutes.
  4. Meanwhile, heat remaining 3 tablespoons oil in a skillet over medium heat. Stir in onion and garlic and saute until the onion has softened and turned translucent, about 5 minutes. Add broth and bring to a boil.
  5. Remove 1/2 of the boiling broth and put it into a saucepan. Add chopped cauliflower and simmer over medium heat until cauliflower is tender, 20 to 30 minutes. Stir in peas 5 minutes before serving.
  6. Add potatoes, celery, and carrots to the remaining boiling broth and simmer over low heat until the potatoes are tender, about 15 minutes.
  7. Remove the chopped cauliflower and broth mixture from the heat and stir in cashews until soft. Working in batches, pour into a blender until halfway full. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into the potato and broth mixture. Repeat as necessary.
  8. Top each bowl with slices of roasted cauliflower.

Footnotes

  • Cook's Note:
  • Chicken broth may be used in place of vegetable broth, but it will no longer be vegan with this substitution.

Nutrition Facts


Per Serving: 364 calories; 22.1 35.1 10.1 0 696 Full nutrition

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