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| Creamy Cauliflower Vegan Soup |
Ingredients for Creamy Cauliflower Vegan Soup
* 1 tablespoon extra virgin olive oil
* 1⁄2 a small onion, diced
* 1 large garlic clove, minced
* 11⁄2 cups potato, peeled and chopped
* 1 cup peeled and diced carrots
* 1 small head cauliflower, cut into small florets (about 6 cups)
* 11⁄4 teaspoons salt
* 1⁄4 teaspoon white pepper (or more to taste)
* 1 tablespoon nutritional yeast flakes
How to Make Creamy Cauliflower Vegan Soup
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the onion and sauté, stirring frequently, until the onion is soft and translucent, about 5 minutes.
3. Add the garlic and cook, stirring, for another minute.
4. Add the potatoes, carrots, and 4 cups of water.
5. Bring to a boil and lower the heat.
6. Simmer, covered, until the potatoes and carrots are completely tender (the potatoes should be falling-apart tender so the blended soup does not become gluey).
7. Place the cauliflower florets in a steamer basket and steam until tender, about 10 minutes.
8. Measure out 2 cups of the steamed cauliflower florets and set aside.
9. Add the rest of the cauliflower to the potato mixture.
10. Remove from heat and transfer the soup to a blender, in batches if necessary, and puree until smooth.
11. Pour soup into a clean saucepan and return to the stove on medium-low heat.
12. Add the cauliflower florets, salt, white pepper, and nutritional yeast flakes.
13. Cook, stirring, until warmed through. Taste for salt and adjust as needed.
14. Serve the soup as is or sprinkle with Perfect Pepitas.
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