Does healthy mean no taste? Absolutely not and my Healthy Vegan Cauliflower Soup will prove it too.Jump to Recipe
Does vegan mean no flavor. Not at all! All cooking is about quality ingredients and flavor through layers. Now I love creamy foods. This soup gets it creaminess from blending some of the vegetables and from the addition of oat milk. Cauliflower does not get enough love. I have really grown to like it. The base of my soup is cauliflower, carrots, onions, fresno pepper, garlic, garlic oil and spices.
It is that time of year. Do you like soups? Or do you feel soup is not a meal? I used to think that food was not a meal. As I have gotten older, a desire to eat healthier and lighter, has overcome the meat and potato world I grew up in. Now, I am not saying anything negative about my original eating experience. We have all learned so much more about eating healthy. And my food blogging experience has taught me how to create flavor in all dishes. Sharing below a few other healthy soup recipes I have created:
The soup is so easy to make. Simply begin my melting vegan butter in a Dutch oven. Then, layer in the veggies followed by the herbs. Once softened, add in the vegetable stock and oat milk. Simmer the soup and once the cauliflower is softened, take some of the soup and add it to a blender. Take this blended veggies and add them back to the soup. This step thickens the soup and creates a creaminess. It is that simple to make this delicious soup.
The cast of characters.
Building the vegan cauliflower soup.
The Healthy Vegan Cauliflower Soup plated.
Healthy Vegan Cauliflower Soup
Healthy does not mean no flavor or a lack of flavor. My Healthy Vegan Cauliflower Soup is both delicious and good for you.
- 1 Head Cauliflower cut into florets
- 3 Stalks Celery diced
- 5 Whole Carrots diced
- 1 Whole White onion diced
- 1 Whole Fresno chili diced
- 3 Cloves Garlic minced
- 2 Tbsp Vegan butter
- 1 Tbsp Garlic oil
- 2 Tsp Ground thyme
- 2 Tsp Ground black pepper
- 1 Tsp Salt
- 1 Tbsp Oregano
- 1 Cup Oat Milk
- 3 – 4 Cups Vegetable stock
- 2 Tbsp Corn starch
- 2 Tbsp Water
Begin by melting the butter in a Dutch oven. Once melted, add in the garlic oil and the celery, carrots and onions. Cook for 4 – 5 minutes on medium high heat. Next add in the cauliflower followed by the herbs. Mix well and simmer for 2 minutes. Now, add in the oat milk and vegetable stock. Simmer for 5 – 10 minutes. Next, take 5 or so ladles full of the veggies and stock and add to a blender. Once blended, add back to the Dutch oven and simmer for a few more minutes.
Serve and enjoy!