Hello loves!
Today I am sharing a quick recipe I made the other day & featured in one of my daily life vlogs. This recipe is vegan friendly and featured roasted cauliflower in a vegetable soup recipe. It is very tasty and excellent for those who are dieting or those who are vegan or just prefer to eat a healthier life style. You can watch the video bellow to see the cooking part of the vlog. Ingredients used and the cooking directions are listed down bellow.
*skip to 7:49 to start the recipe portion of the vlog*
Roastedย Cauliflower Vegetable Soup Recipe *Vegan*
ROASTED CAULIFLOWER VEGETABLE SOUP RECIPE *VEGAN*
- 1 head cauliflower
- 1 large carrot
- 1/2 onion
- 1 head garlic (roasted)
- 1 cup mushrooms (of your choice)
- 4 small potatoes (of your choice)
- 1/2 cup vegetable broth (*or chicken if not vegan*)
- salt & pepper (to your taste)
- dried mixed herbs (preferably oregano and basil)
- Green Onions sliced thinnly (for garnish)
- fresh parsley (for garnish)
-
VEGETABLE SOUP COOKING DIRECTIONS
Dice potatoes, carrot and 1/3 of the cauliflower. drizzle with olive oil and place in over and roast at 350 degrees F on a baking sheet.
Let roast for 20-30 minutes.
In a sauce pan, fry the mushrooms onions and rest of the cauliflower until tender. Season with dried herbs and pepper.
Once veggies are done roasting. Boil them in 1-2 cups of water with broth of choice to taste. Boil until soft, set aside to cool a bit, then add to blender and blend until smooth. Or if you are me and don’t own a blender, use potato masher and mash until as smooth as possible.
Place smooth mixture back into the pot and add 1-2 more cups of water till it is as thin as you want. Then add the pan fried onion, mushrooms and cauliflower and stir. Season with salt or more broth to taste.
Allow time to simmer then serve with fresh green onions and parsley for garnish.
Ingredients required:
- 1 head of cauliflower
- 1 large carrot
- half white onion
- 1 head garlic
- 1 cup mushrooms of choice
- 4 small potatoes or choice
- vegetable broth for vegan or chicken broth non vegan
- salt and pepper to taste
- dried mixed herbs of choice preferably basil oregano
VEGETABLE SOUP COOKING DIRECTIONS
Dice potatoes, carrot and 1/3 of the cauliflower. drizzle with olive oil and place in over and roast at 350 degrees F on a baking sheet.
Let roast for 20-30 minutes.
In a sauce pan, fry the mushrooms onions and rest of the cauliflower until tender. Season with dried herbs and pepper.
Once veggies are done roasting. Boil them in 1-2 cups of water with broth of choice to taste. Boil until soft, set aside to cool a bit, then add to blender and blend until smooth. Or if you are me and don’t own a blender, use potato masher and mash until as smooth as possible.
Place smooth mixture back into the pot and add 1-2 more cups of water till it is as thin as you want. Then add the pan fried onion, mushrooms and cauliflower and stir. Season with salt or more broth to taste.
Allow time to simmer then serve with fresh green onions and parsley for garnish.
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