This vegan cauliflower soup is delicious gluten free recipe.
These ingredients are enough to prepare soup for 4 people, and you will still have something left.
- 1 cauliflower
- 3 onions
- 3-4 carrots
- 3 handfuls of cashew nuts
- 2 handfuls of quinoa (rice, buckwheat)
- 1 bunch of fresh garlic
- 1 bunch of dill
- Seasonings to taste (salt, oil)
For the upcoming season of fasting, I would like to share a quick and easy recipe for cauliflower cream soup. Chop cauliflower into florets and bake it in a pan until it turns pink.
Put baked cauliflower florets in a saucepan full of boiling water, enough to cover the florets, add 2 onions and few garlic cloves. When softened, mash cauliflower florets, add some red and black pepper, salt and 1/2 bunch of finely chopped dill, some cold-pressed oil or ground walnuts. You can also add some lemon juice.
Chop cauliflower in florets and chop onions and carrots in bigger pieces. Bake the vegetable for 15-20 minutes at 160 degrees. You can also bake the onion because it gives sweet caramel taste.
Ground walnuts in a food processor (it is ok if you do not have walnuts, but I think they will give this soup a better taste) and add them to the boiling water.
Mince onions and carrots, so you get small pieces and added vegetables to the boiling water. You can also add quinoa.
You can mince some of the cauliflower florets in puree, and chop the rest in pieces. Then put everything to a boil for 15 minutes because of the quinoa. Take the saucepan aside and add some garlic and dill.
The soup tastes better if you add some balsamic vinegar (if you do not have lemon). For those who do not fast I think blue cheese will give this cauliflower soup great taste.
You can prepare many varieties of this soup, it is all about your taste.