Cream of Cauliflower Soup  – Sandra Sellani, The 40-Year-Old Vegan Cookbook
cream of cauli
Ingredients

  • 4 t. vegan butter recommended brand Miyoko’s Kitchen
  • 1 leek, white part only, finely rinsed and diced
  • 2 medium-sized carrots, finely diced
  • 1 pound of cauliflower florets, finely diced
  • 2 t. fresh thyme, plus extra for garnish
  • ½ c. vegan chardonnay recommended brand Pacific Grove ($6 at Trader Joe’s)
  • 3 c. vegetable stock
  • ½ c. Full-fat canned coconut milk, well shaken, recommended brand Thai Kitchen (coconut milk out of the carton will not work because it is usually not as thick)
  • ½ t. salt or more to taste,
  • Freshly ground black pepper to taste
  • 2 T. finely chopped red pepper, raw (for garnish)

Directions.

  1. Sauté leek, carrot, and cauliflower in a soup pot with vegan butter until tender, about five minutes.
  2. Add thyme, wine, and vegetable broth. Bring to a boil, then reduce heat and simmer for 40 minutes.
  3. Pour entire contents of pot into a blender and add coconut milk. Blend on high until completely creamy and smooth.  You can also use an immersion blender and blend while it is still in the pot.
  4. Pour soup into bowl and top with fresh ground black pepper, and garnish with additional fresh thyme and chopped red pepper.