Recipes
Roasted Vegan Cauliflower Soup with Parsley Chive Swirl
- Soups
Blitzed cauliflower gives this very easy vegan soup recipe its creamy taste without adding any dairy. To get the silkiest texture, puree the soup in a blender rather than using an immersion blender.
Ingredients
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5 pounds cauliflower, cut into 1-inch florets (about 18 cups)
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2 large leeks, white and pale green parts only, halved lengthwise, rinsed and cut into 1/2-inch pieces
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1 ½ cups extra-virgin olive oil, divided
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1 ¾ teaspoons kosher salt, divided
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1 ¾ teaspoons ground pepper, divided
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2 ½ cups fresh parsley
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⅔ cup fresh chives
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12 cups low-sodium "no-chicken" broth or chicken broth
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5 teaspoons white-wine vinegar
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