Deliciously Creamy Vegan Cauliflower Soup

Ingredients

• 3 tbsp of vegetable oil
• 1 cup of frozen vegetable medley (containing peppers, onions, celery, and parsley)
• 1 clove of crushed and minced garlic
• 2 lbs of fresh cauliflower florets
• ½ lb of sliced carrots
• 1 tsp of ground allspice
• 1 tsp of seasoned salt
• 1 container of vegetable broth (32 fl oz)
• 2 cans of coconut milk (14 oz each)
• A pinch of salt and ground black pepper to your liking

Step 1

Begin by gently warming some vegetable oil in a sizable pot over a medium-low flame. Take your time to cook and stir the vibrant medley of vegetables until they are just tender, which should take about 7 to 10 minutes. Introduce the aromatic garlic into the mix and let it cook until its fragrance fills the air, approximately 1 minute longer.

Step 2

Next, blend the hearty cauliflower and sweet carrot into the vegetable ensemble, adding a touch of allspice and seasoned salt for depth of flavor. Pour in the nourishing vegetable broth, cover the pot with a snug lid, and allow the vegetables to simmer and soften for a generous span of 30 to 45 minutes.

Step 3

Now, the blending process begins: carefully transfer half of the cooked vegetables into a blender along with enough cooking liquid to submerge them. Secure the lid with a cloth and pulse the blender a few times to kick-start the blending process, then let it run until the vegetables transform into a smooth puree.

Step 4

As for the remaining vegetables in the pot, give them a good mash using a fork or a potato masher until any large chunks vanish. Combine the velvety pureed vegetables back into the pot, along with the creamy coconut milk, and give it a thorough stir. Season the wholesome soup with a sprinkle of salt and pepper, adjusting to your taste preferences.