Hungarian Cauliflower Soup

If you’re craving something warm and cozy this winter, this vegan cauliflower soup is exactly what you need. It’s creamy and silky smooth yet still incredibly healthy. Serve with homemade croutons and garnish with some freshly grated nutmeg.

Prep: 10 mins

Cook: 25 mins

Serves: 8

Ingredients

2 tablespoons olive oil
1 small onion, diced
2 garlic cloves smashed
1 1/2 – 2 pounds cauliflower (1 large head cauliflower)
4 cups vegetable stock
1 cup unsweetened dairy free milk
2 tablespoons nutritional yeast
1 teaspoon ground mustard
1 teaspoon lemon juice
Pinch of nutmeg
Salt & pepper, to taste

Instructions

1.Heat olive oil to medium-high in a large stockpot or Dutch oven. Add onions and garlic, with a pinch of salt, and sauté until softened and translucent, about 5 minutes. Stir as needed to prevent burning.

2.Add cauliflower and continue to sauté for about 2 more minutes, stirring as needed.

3.Pour in vegetable stock and almond milk, and bring the pot to a boil.

4.Add nutritional yeast, ground mustard, lemon juice and nutmeg. Stir to combine.

5.Reduce heat and simmer for about 20 minutes.

6.Using an immersion blender, puree soup until smooth.

7.Adjust seasoning with salt & pepper, to taste.

Nutrition

Serving Size: Calories: 79 Sugar: 3.5 g Sodium: 626.8 mg Fat: 4.4 g Saturated Fat: 0.7 g Carbohydrates: 8.6 g Fiber: 2.5 g Protein: 2.9 g Cholesterol: 0 mg

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