"Cream" Of Cauliflower- Tofu Soup

Write Review

Add Your Own Photo to this Recipe

6
Servings

15m
Prep Time

35-40m
Cook Time

50m
Ready In

Recipe: #25463

January 18, 2017

recipe by:
Kittencal

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
Kittencal

"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

Metric US

I've Tried It

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!