Crockpot "Cheddar" Cauliflower Soup

Fall is almost here, but in the bay area, that can mean cold, foggy weather or warm, sunny, summer type weather. Today was one of those cold days. I also happened to be working all morning and after working a lot this week, I really didn't want to spend my only night off this week cooking dinner. I love crockpot meals, they are easy to make,, and you don't have to worry about standing over a stove to stir a pot. Normally, I am not a huge fan of cauliflower, in fact, I usually don't eat it. I dislike the texture and it is so tasteless that most of the time I avoid it all together. However, I saw this recipe on Buzzfeed that talked about using cauliflower instead of noodles in mac and cheese. That sounded interesting to me, so I was going to give that a try, but I ended up making a cheese soup with it instead.It was absolutely delicious; it tasted just like "regular" cheddar soup with real cheese and cream, and I didn't even notice the cauliflower in it. My husband loved it so much, he had 2 bowls! I could have just drank the broth straight it had such a creamy texture and all of the spices blended together perfectly to create a savory broth with a hint of sweetness and a bit of a kick at the end (from the fresh pepper and cilantro). Here is my recipe:

Crockpot "Cheddar" Cauliflower Soup

Servings: 5-6
Calories: about 250-300 per serving
Prep Time: 15 Minutes
Cook Time: 3-8 Hours (the longer you leave it, the more flavor will develop, but more then 8 hours will be too much)

You will need:


  • 1 Can of Veggie Broth (2 Cups)
  • 1 Can Coconut milk (I used full fat, you can use reduced fat, but the soup will have a more watery texture)
  • 1 medium Red Onion (diced)
  • 5 Cloves Garlic (minced)
  • 1 Medium Green Pepper (chopped)
  • 1 Medium Red Pepper (chopped)
  • 12 Oz Bag Cauliflower (aprox. 1 and 1/2 heads; cut into florets) 
  • 1/4 Cup Cilantro (minced)
  • 4 Stalks Green Onion (chopped)
  • 1.5 TBS Sea Salt
  • 1 TBS Fresh Ground Pepper + more to garnish
  • 3/4 Cup Nutritional Yeast
  • 1/2 TBS Onion Powder
  • 1 TBS Garlic Powder
  • 2 TBS Mustard Powder
  • 1 tsp Olive Oil
  • Choice of Vegan Cheese *(I used Daiya Mozzarella Shreds)

To prepare: 

1) Place Oil in bottom of crock pot.

2) Add garlic, onion, green onion, and cilantro. 




3) Add cauliflower and peppers.



4) Add onion and garlic powder, 1/2 the nutritional yeast, onion powder, 1 TBS salt, and pepper.
5) Pour in the veggie broth, then coconut milk and stir. 


6) Add remaining salt and nutritional yeast and stir.

7) Cover and and let cook on "low" 3-8 hours.

8) Scoop into bowl and garnish with fresh ground pepper and choice of vegan cheese* 

*optional  


<3 Enjoy!!!

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