Cauliflower Soup
A light and creamy soup that is great for a light lunch.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Appetizers & Sides
Cuisine: Vegan
Servings: 4 -6 servings
Calories: 1238kcal
Author: Lisa Le
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 3 tbsp vegetable oil
- 3 tbsp flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 6 cups vegetable broth or until the cauliflower is covered in liquid
- 1 head cauliflower rinsed and cut into small florets
- 1 cup vegan mozzarella cheese
- Salt and pepper to taste
Cook the onion and garlic on medium low heat in oil until translucent and soft. Add the flour to make a roux, stir and add 1 cup of broth. Add the garlic and onion powders and stir to incorporate. Add the remaining 5 cups of broth and cauliflower.
Cover and bring to a boil on medium heat, then lower to medium-low and let simmer for about 30 minutes or until you can piece the cauliflower easily with a fork.
Puree with an immersion blender or in a regular blender. Keep blending even if you think it's ready. The smoother it is, the creamier and better it is. Its like liquid velvet.
Stir in the cheese until melted and incorporated.
Serve with pepper, and salt if you like it (but I didn't think it needed it at all).
Serving: 1g | Calories: 1238kcal | Carbohydrates: 102g | Protein: 4g | Fat: 90g | Saturated Fat: 34g | Sodium: 6187mg | Sugar: 30g