"Cream" Of Cauliflower- Tofu Soup

6
Servings
15m
Prep Time
35-40m
Cook Time
50m
Ready In


"A nice tasting soup, very filling so it can be served as a main meal, for a different flavor, use a mixture of cauliflower and broccoli.. Photo coming soon!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (453.1 g)
  • Calories 304.1
  • Total Fat - 17.8 g
  • Saturated Fat - 2 g
  • Cholesterol - 0 mg
  • Sodium - 978.3 mg
  • Total Carbohydrate - 31.5 g
  • Dietary Fiber - 4.7 g
  • Sugars - 19.8 g
  • Protein - 9 g
  • Calcium - 240.5 mg
  • Iron - 3.4 mg
  • Vitamin C - 53.8 mg
  • Thiamin - 0.1 mg

Step 1

Saute onions in oil until they are browned (about 5 minutes). Add garlic, cauliflower, oregano and stock; bring to a boil, reduce heat, cover and simmer for 30 minutes.

Step 2

Cool just slightly, then transfer soup to a blender or food processor, add in almond milk and tofu; puree until smooth. Return to pot on stove and heat to just below boiling point. Add in green onion, parsley, lemon juice and cayenne. Season with salt and pepper. Ladle into bowls sprinkle with vegan cheese. Serve & enjoy!

Tips & Variations


No special items needed.

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