4 years ago5,000+ Views
Fun Fact: Swapping out standard cauliflower for orange cauliflower in this recipe will not only give it a great autumnal color, but will also give your soup 25% more Vitamin A! ----------------------------------------------------------------------- Vegan Creamed Cauliflower Soup 3 tbsp. coconut oil 1 onion, chopped 2 cloves garlic, minced 3 tbsps. coconut flour 1 can coconut milk 2 cups vegetarian chicken broth 1 head cauliflower, broken up into pieces and tough stem removed Salt and pepper to taste 1. In a skillet over medium-high heat, place 1 tablespoon of coconut oil and add onions and garlic. 2. Cook, stirring constantly until onions are translucent, about 5 minutes. Scrape mixture into slow cooker. 3. Add the remaining 2 tablespoons of coconut oil to the pan, working over medium heat. 4. When melted, add the coconut flour a tablespoon at a time, stirring constantly to prevent lumps from forming. When the flour is all added to the oil, you should have a thick paste. 5. Next, stir in the coconut milk a little at a time, also stirring constantly to prevent lumping. When the milk is mixed in, you should have a thick, creamy mixture. 6. Pour this into the slow cooker. Add the broth and stir, and then pour the cauliflower florets into the mix. Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours. 7. If desired, puree the soup with an immersion blender or by batches in a blender.
Extra garlic for sure! (ps the chicken broth is meant to be veggie right?!)
Does that mean if I use purple cauliflower I can be eating purple soup?!
Just what I needed today
Always love a good slow cooker recipe, and vegan's even better!
I am definitely going to try this with the orange cauliflower!
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