Best 2 Frankensteined Vegan Cauliflower Soup Recipes

Indulge in a culinary creation that combines the essence of two distinct cuisines: "Frankensteined Vegan Cauliflower Soup: A Culinary Fusion of Flavors." This remarkable dish masterfully blends the classic French cauliflower soup with the vibrant flavors of Indian spices, resulting in a symphony of taste that tantalizes the palate. Dive into a creamy and velvety cauliflower base infused with a delightful blend of garlic, onion, and celery, delicately seasoned with aromatic herbs. As you savor each spoonful, a delightful interplay of Indian spices dances on your tongue, adding a layer of warmth and depth to the soup. Experience the harmony of cumin, coriander, turmeric, and garam masala, perfectly balanced to complement the natural sweetness of the cauliflower. This extraordinary soup is not just a meal; it's a culinary adventure that celebrates the beauty of fusion cuisine.

Let's cook with our recipes!

VEGAN CAULIFLOWER SOUP

VEGAN CAULIFLOWER SOUP image

This creamy Vegan Cauliflower soup is full of flavor and uses simple ingredients for a healthy soup that's quick and easy to make! Gluten free recipe.

Provided by Julie | The Simple Veganista

Categories Entree

Time 35m

Number Of Ingredients 9

Ingredients

1/4 cup vegan butter - Miyokos is the best (see notes for subs)
1 large onion, diced
3 cloves garlic, minced
1 large head cauliflower (about 2 1/2 - 3 lbs.), cut into florets
1 teaspoon fresh thyme or 2 sprigs
5 cups low-sodium vegetable broth or water
1 cup vegan cream (or plant milk of choice)
1 small lemon, juice of
Salt + pepper, to taste

Steps:

Start by prepping the onion and garlic. Cut the cauliflower into florets, they can be on the large side as you can break it down as it cooks.
In a heavy bottom pan, heat the butter over medium heat, add the onion and saute for 6 minutes. Add the garlic and cook 1 minute more.
Add the cauliflower, thyme, salt and pepper, and water/broth.
Bring the chunky soup to a boil, cover, reduce heat and simmer, stirring occasionally, for 20 minutes, or until cauliflower is fork tender.
Stir in the vegan cream or plant milk and lemon juice.
Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt & pepper as needed. Heat over low until warmed through as needed.
Serve with a few reserved toasted cauliflower pieces, drizzle of vegan cream and/or fresh cracked pepper. For a little heat, add a pinch of red pepper flakes or crushed mustard seeds. Pair with homemade Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 - 3 months.

Nutrition Facts : Calories 152 calories, Sugar 4.4 g, Sodium 354.5 mg, Fat 10.7 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 12.6 g, Fiber 4.4 g, Protein 5.3 g, Cholesterol 0 mg

CAULIFLOWER CHEDDAR SOUP

Cauliflower Cheddar Soup image

When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. -Rosa Renee McEldowney, Jackson, Michigan

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 2 quarts.

Number Of Ingredients 13

Ingredients

1 medium head cauliflower, broken into florets
1 medium onion, chopped
1 can (14-1/2 ounces) chicken broth
1 chicken bouillon cube
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
2 cups shredded cheddar cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon each cayenne pepper, curry powder and white pepper
Minced fresh parsley, optional

Steps:

In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.

Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 907mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 12g protein.

Tips:

Roast the cauliflower before blending: Roasting the cauliflower prior to blending adds a depth of flavor to the soup that is unmatched by simply boiling or steaming it.
Use a variety of spices: This recipe calls for a blend of cumin, coriander, turmeric, and paprika, but feel free to experiment with other spices that you enjoy. A pinch of cayenne pepper can add a subtle heat, while a teaspoon of curry powder can give the soup an Indian flair.
Don't be afraid to add your own vegetables: This recipe is easily customizable, so feel free to add other vegetables that you have on hand. Some good options include carrots, celery, parsnips, or zucchini.
Serve with your favorite toppings: Once the soup is finished, top it with your favorite toppings. Some good options include croutons, roasted chickpeas, or a dollop of plain yogurt.

Conclusion:

This vegan cauliflower soup is hearty, flavorful, and incredibly easy to make. It's the perfect meal for a cold winter night or a quick and healthy lunch. Whether you're a vegan or simply looking for a delicious and nutritious soup, this recipe is sure to please.