Soup is one of those comfort foods that make me feel good and healthy. I love eating a hot bowl of soup on those cold wintery days which we have a lot of here in Ontario. It’s April and still snowing I’m so ready for summer. This soup is quick easy and ready in 30 minutes.
In this recipe you will need a can of coconut milk but we only use the cream part. You will need to put the can in the fridge overnight or for a few hours. After it’s sufficiently cold the cream will be on top and the water on the bottom. You will scoop 3 tablespoon of cream out for this soup.
Vegan Creamy Cauliflower and Broccoli Soup
Prep time
Cook time
Total time
Author: RipeLife
Recipe type: Soup
Cuisine: American
Serves: 3
Ingredients
- 2 heads broccoli florets
- 1 head cauliflower florets
- 2 tbsp virgin olive oil
- 2 cloves garlic, chopped
- 1 medium onion, diced
- 1 tsp curry powder
- 1 tsp salt
- 1 tsp pepper
- 4 cups vegetable broth
- 1 can cold coconut milk separated (use cream part only)
Instructions
- Pre heat oven to 400F
- Place cauliflower, broccoli, onion and garlic in a large bowl. Toss with olive oil salt and pepper.
- Line a baking tray with parchment paper and spread cauliflower, broccoli, onion and garlic on tray.
- Roast for 15 minutes. Remove from oven to a large pot.
- Add 4 cups of vegetable broth, with curry powder.
- Bring to a boil until cauliflower is soft about 5-10 minutes.
- Carefully blend the soup mixture in blender in batches. Return to the pan or use an immersion blender.
- Add 3 tablespoons of the cream only from the can of coconut milk. Stir through soup.
- Serve and enjoy!
