"Cream" Of Cauliflower- Tofu Soup
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Recipe: #25463
January 18, 2017
Categories: Comfort Food, Dinner, Lunch, Soups and Stews, Tofu/Soy, Vegetables, Cauliflower, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Gluten-Free, Heart Healthy, High Protein, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
"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!"
Ingredients
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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