Creamy Vegan Cauliflower Soup Recipe

About this recipe

A hearty and creamy vegan soup made with cauliflower, herbs, and plant-based milk, perfect for a comforting dinner. This dish is ideal for those seeking a wholesome and satisfying meal solution.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 200 g Cauliflower Florets
• 500 g X 2 Organically Grown Potato Combo
• 80 g Knorr Vegetables Stock Cubes
• 1 ltr Alt Co Almond Beverage Unsweetened
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Heat 3 tablespoons of oil in a large pot over medium heat. Add 2 cups of chopped onion and sauté for 5-7 minutes until the onion is soft and fragrant.
2. 2. Add 1 head of cauliflower (cut into florets) and 4 cups of diced potato to the pot. Stir to combine with the onion.
3. 3. Pour in 6 cups of vegetable stock and bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes until the vegetables are tender.
4. 4. Remove the pot from heat and discard any solids. Blend the soup in batches using a blender or an immersion blender until smooth. Be cautious with hot liquids while blending.
5. 5. Return the blended soup to the pot and stir in 1 cup of unsweetened almond beverage. Season with 1 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste.
6. 6. Serve the soup hot, garnished with 1/2 cup of chopped fresh parsley for a fresh and vibrant finish.