vegan soup – Page 4 – Lisa's Project: Vegan

I love saffron so when I came across this recipe for cauliflower soup with saffron I decided to veganize it. Super easy and now it is one of my favorite soups to make!

makes 4 to 6 servings

1/2 big head of cauliflower
2 cups vegetable stock
1 cup water
Big pinch saffron threads, crumbled
1 onion
1/2 cup oat milk
S and P
Chives, for garnish

Combine the vegetable stock and water. Bring to a simmer and remove from the heat. Crumble the saffron between your fingers and add to the stock/water. Steep while preparing the onions and cauliflower.

Dice the onion and, in a soup pot, sauté in olive oil until soft. Break up the cauliflower and add to the onions. Toss to coat with oil and onions. Pour saffron broth into the pot and simmer, covered, until cauliflower is soft.

Using an immersion blender or Vitamix, puree until smooth. Add the oat milk and stir. Season with salt, taste and adjust. Garnish with chives. Enjoy!

This is a soup that I have been making since my son starting eating real food. We love it for lunch on a cold day, after a good yoga class, or as a filling dinner. I add noodles for my son (cooked separately) for something a little extra special. It can also be served over rice or quinoa.

makes 4 bowls

1 onion
1 clove of garlic
1 carrot
1 cup red lentils
1 can coconut milk (13.5 oz), divided
2 cups vegetable stock
1 teaspoon curry powder
Salt, to taste
Sunflower oil
Fresh cilantro, for garnish

Prep the vegetables: dice the onion, mince the garlic, and dice the carrot.

Pour the coconut milk into a 2 cup measuring cup (or if you only have a one cup measuring cup fill it up to 1 cup.)

Heat the sunflower oil in a soup pot and add the onions. Sauté until just softening. Add the garlic and cook on a low flame for a minute. Add the carrots and cook for a few minutes. Add the lentils and toss to coat with the vegetables. Season with curry powder and salt.

Add 1 cup of coconut milk and 2 cups of stock. Bring to a boil and then reduce to a high simmer, stirring frequently. The lentils will soak up much of the liquid. Add the rest of the coconut milk and simmer for ten minutes.

Take the soup off the heat and let sit covered for a few minutes. Chop up fresh cilantro and sprinkle on top of the soup. Enjoy!