Description
A creamy Cauliflower Soup with chunks of Broccoli and Cauliflower swimming in a cauliflower-based Vegan Cheese Sauce. Super delicious and super healthy!
Ingredients
Units
Scale
- 1/2 cup Onion ((diced))
- 2 cloves Garlic ((minced))
- 4 cups Vegetable Broth ((low sodium))
- 1 cup Water
- 1 head Cauliflower
- 1 med Potato ((Russet or Gold))
- 1 med Carrot
- 1/4 cup Nutritional Yeast
- 2 Tbs Lemon Juice
- 1 tsp Apple Cider Vinegar
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Yellow Mustard
- 1/8 tsp Tumeric
- 2 bags Broccoli or Broccoli Mix ((frozen - 10oz bags))
Instructions
- Remove leaves and stem from Cauliflower. Cut into equal-sized florets and rinse thoroughly.
- Scrub Potato and Carrot and cut into equal-sized pieces. Set veggie aside for now.
- Soup Pot Instructions:
Saute onion until translucent, then stir in garlic and cook until fragrant (about 30 seconds)
Instant Pot Instructions:
Use SAUTE mode to saute onion until translucent, then stir in garlic. - Soup Pot Instructions:
Add broth, water, and veggie. Cover and steam/braise until veggies are tender.
Instant Pot Instructions: Cook on MANUAL, High Pressure, for 6 MINUTES. - Once IP is finished or veggies are tender.... add all remaining ingredients (except frozen veggies) and blend using either your blender or an Immersion Blender. Blend until smooth and creamy.
- Taste for any seasonings that need adjusted and then stir in frozen veggies. If you microwave the veggie first - just stir them in and serve.
If cooking the frozen veggies directly in the soup, continue heating until veggies are heated through.
