Ingredients:
1 tablespoon olive oil, or vegan margarine
2 cloves garlic, minced
1 medium onion, diced
1 potato, diced (about 1 cup)
1 large head cauliflower, chopped (about 6 cups)
3 cups vegetable broth
2 bay leaves
Salt, to taste
Freshly ground black pepper, to taste
1 dash nutmeg
Vegan cheese, grated, for topping, optional
Green onions, chopped, for topping, optional
Steps to Make It:
Step 1: Gather the ingredients.
Step 2: Sauté the onion and garlic in the vegan margarine orolive oil in a large soup or stock pot over medium heat, for 3 to 5 minutes, or until the onions and garlic are almost soft.
Step 3: Add the diced potato and chopped cauliflower and cook for a few more minutes, stirring frequently.
Step 4: Add the vegetable broth and bay leaves and bring to a simmer.
Step 5: Reduce the heat to medium-low once the mixture is simmering, cover the pot, and allow to cook for 25 to 30 minutes.
Step 6: Carefully remove the bay leaves, then transfer the soup to a blender and puree until smooth and creamy, or leave a bit of texture if desired.
Step 7:Season lightly with a bit of salt, pepper and a dash of nutmeg and reheat if needed.
Step 8: Top with grated vegan cheese and green onions, if desired, just before serving.
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