I’ve seen numerous cauliflower soup recipes floating around social media recently and nearly all were chicken stock based. It honestly drives me crazy when a vegetable recipe doesn’t use vegetable stock – so I veganized one for us and we think it came out pretty awesome.
Vegan Cauliflower Soup: The Ingredients
16 oz of vegetable broth (I used Pacific, low sodium, organic)
1 head of cauliflower
2 tsp minced garlic (or the equivalent in cloves)
1 chopped onion
1/2 tsp peppercorns (I used red)
2 tbsp white miso (could also easily use yellow)
1/2 cup hulled pumpkin seeds
4 tbsp soy sauce
Vegan Cauliflower Soup: Getting started
Core the cauliflower, cut it into pieces and put the pieces into a decent size saucepan. Add the chopped onion, garlic, the broth and the peppercorns. Bring to boil, then turn down and simmer until the cauliflower is tender. About the peppercorns – as you’ll note, I used red. I picked up this clever pack made by Vineyard Gardens in the Rodney Strong tasting room in Sonoma.
I love how the back of the package tells you about each color and has suggested uses.
When the cauliflower is tender – careful, it’s hot – transfer the soup to a blender. I recommend blending in two parts – as usual, I didn’t and put too much in and it came out the top.
Add the miso and then transfer the mixture back to the saucepan to keep warm. Add Tabasco or your favorite hot sauce and salt to taste. I put in about 10 drops and then decided to double it.
Put the pumpkin seeds in a small pan and warm over medium heat until just lightly brown (they’ll begin to pop). Add the soy sauce, or you can use tamari if you prefer, and reduce – it just takes a few seconds and don’t let it burn.
Transfer the seeds to a plate and try not to eat them all before you have the soup. Seriously, some extra are included – you don’t really need a 1/2 cup for the soup – simply because these are phenomenal.
Top soup with the pumpkin seeds, have a glass of wine and enjoy!