in Soup Recipes

"Cheesy" cauliflower soup

updated

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Ingredients for 12 servings:

  • 1.7 kg cauliflower, approx.
  • 3 m.-sized onion(s)
  • 2 garlic cloves
  • 2 liters of vegetable broth
  • 8 tsp, heaped nutritional yeast
  • 1 shot of oil, variety as desired
  • possibly salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan, GAT-compliant, alkaline

Wash the cauliflower and chop it into small pieces. It doesn’t need to be florets; the soup will be pureed anyway. Peel the garlic and slice it thinly. Peel the onions and finely dice them. Heat the oil in a large pot and sauté the onions first, then the garlic. Now add the cauliflower and let it cook for a few minutes, stirring occasionally. Sprinkle in the nutritional yeast, pour in the vegetable stock, and simmer over medium or low heat until the cauliflower is tender. Puree and season to taste. This 12 servings are based on one appetizer soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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"Cheesy" cauliflower soup