Vegan Cauliflower Soup

• Produce

  • 2 1 pound = 450g potatoes, medium
  • 4 1/2 cups Cauliflower
  • 1 Leek
  • 1 Parsley, fresh

• Canned Goods

  • 4 cups Vegetable stock

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil or olive oil

• Dairy

  • 1 cup Cream, non-dairy

• Other

  • 2 Small onions or 1 large

Found on win-winfood.com

Description

Ingredients

• 2 tablespoons coconut oil or olive oil (omit for an oil-free version)
• 2 small onions or 1 large
• 4 and ½ cups (about 1 pound = 450g) cauliflower (I used frozen but fresh will work too)
• 2 medium (about 1 pound = 450g) potatoes
• 1 leek (just the white and light green part, not the dark green leaves at the end)
• 4 cups (960ml) vegetable stock
• 1 cup (240ml) non-dairy cream (NOT coffee creamer) of choice (I use either low fat soy cream or my homemade cashew cream, canned coconut milk should work too)
• ½ to 1 teaspoon salt (adjust to taste, depends on the saltiness of stock used)
• fresh parsley for garnish

Directions

• Finely chop the onions, peel and chop the potatoes and slice the leek into rounds. Roughly chop the cauliflower or leave in pieces if using frozen.
• Heat the oil in a large pot over medium-high heat, throw in the onions and fry for a few minutes until golden. For an oil-free option, either dry saute in a non-stick pot or saute in water.
• Add the rest of the veggies, salt and pour in the vegetable stock and cream.
• Bring to a boil, lower the heat to medium-low and simmer for about 10 minutes or until all of the vegetables are soft.
• Turn off the heat and either blend the soup completely or leave in some chunks for added texture. I like to do this with a hand-held blender but you can also transfer the soup to a regular blender (just make sure it’s heat proof).
• Garnish with parsley or other greens. Serve hot.