Cheesy Cauliflower Soup

Tis the time for wonderful, warm soups! I made a huge pot and gave some to the neighbors. Will finish off the leftovers today, 3 days later 🙂

Vegan Cheesy Cauliflower Soup

Hearty, cheesy and satisfying!

8 cups water

4 large carrots, scrubbed and sliced

4 large celery ribs, sliced

4 collard greens, torn from vein and chopped small

1 onion, chopped

4 cloves garlic, minced or chopped

2 russet potatoes, chopped

1 small head cauliflower, cut to bite size pieces

1/2 cup nutritional yeast

2 cups plain (non-vanilla) non-dairy milk of choice (almond, oat, coconut etc…)

1 TBls. un- chicken seasoning like McKay brand

2 tsp. salt

1/2 tsp nutmeg

Using 1/2 cup of water, sauté the onion, carrots, celery and collards for @ 15 minutes or until softened. Add the potatoes, garlic and cauliflower with more water as needed to just cover the veggies. Bring pot to a low boil then turn down and continue to cook for 30-40 minutes. Add the milk and seasonings in at the end. Adjust flavors, serve and enjoy.

 

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