Cream of Cauliflower Soup (Vegan)
Cauliflower is a versatile vegetable that can be used as a low-carb substitute for many dishes.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 1 head Cauliflower
- 1 medium Onion
- 2 clove Garlic
- 1 medium Potato
- 4 cup Vegetable Stock
- 1 can Coconut Milk
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoon Fresh Parsley
Instructions
- Chop the cauliflower into florets. Peel and chop the onion, garlic, and potato.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until translucent.
- Add the cauliflower florets and potato to the pot, and sauté for another 5 minutes.
- Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the cauliflower and potato are tender.
- Remove the pot from heat and let it cool slightly. Using an immersion blender or regular blender, blend the soup until smooth.
- Return the pot to the stove over low heat. Stir in the coconut milk, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally.
- Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 15g5%
- Sugars 6g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.