High Protein Creamy Cauliflower Soup (Vegan)
This creamy cauliflower soup is super high protein thanks to a hidden ingredient you wouldn't expect; tofu. Like many people, for years I failed to think outside of the box and simply ate it as it was, but now I realise it can be blended down into sauces and soups to add an extra punch of protein.
Craving a warming and hearty bowl of thick, creamy soup this autumn, I searched my kitchen to see what I could rustle up and with very little effort and very few ingredients came up with this absolute winner. It's cheap to make too so I have a feeling I'll be back for more before the weather warms up!
Serves 4-6
Ingredients
1kg bag of frozen cauliflower florets
A 450g pack of tofu (I used this Tofoo one)
FryLight spray oil
6 large garlic cloves
4tsp Za'tar (or seasoning of your choice, see notes below)
1 vegetable stock cube
Method
Preheat your oven to 180-200c
Lay the 1kg of frozen cauliflower florets in an even layer across a large roasting tray, lightly coated with spray oil. Place into the preheated oven for around 20 minutes or until the edges have started to brown.
Meanwhile, roughly cube the tofu and crush the garlic.
Once the cauliflower is par-roasted as above, remove it from the oven and add in the tofu, garlic and 4 teaspoons of za'tar seasoning. Stir it through the cauliflower well until everything is evenly coated then return to the oven for a further 10-15 minutes until everything is golden brown.
Place the contents of your roasting tray into a large saucepan with a vegetable stock cube. Cover generously with boiling water from the kettle and leave to bubble away for around 20 minutes until the fluid has reduced down a little and the cauliflower is completely soft when you stick a knife through.
Remove from the heat and blend until smooth and silky. If you want or need to loosen up the consistency a little simply add a few splashes of boiling water and blend (see notes below).
Season with salt and pepper to taste then serve.
Notes
Seasoning: Za'tar (or zaatar) is a herb and spice mix that's a staple of Middle Eastern and Mediterranean cooking. It typically includes dried oregano, thyme, or marjoram, toasted sesame seeds, and sumac. Other ingredients may include salt, cumin, coriander, dried orange zest, dried dill, or caraway seeds. I love this versatile and warming blend but if you don't have it in stock, a little onion powder and combination of any of the herbs above that you have to hand would work.
Consistency: I prefer to have this as a double C thicc soup to make it extra filling and hearty. Following my method above I end up with 4 large, full bowls of soup. However you can absolutely loosen this up to be a looser consistency and spread further, to around 6 servings (see nutrition details below).
Vegan High Protein Creamy Cauliflower Soup Serving Suggestions
To add a decadent glossiness to this vegan high protein soup I add a light drizzle of quality olive oil to the dish, along with fresh parsley and a pinch of rock salt.
This soup is very satisfying on its own but if you like, serve with a quality sourdough.
Kommentare