Creamy without the cream. No dairy necessary in my version of tomato soup — it’s vegan! The cauliflower base gives the soup a creamy color and a texture that won’t have you missing its moo’ing counterpart. There is also not a lick of oil in this recipe, so it’s great to have for an upset stomach, to nurse a cold, or to simply enjoy as a guilt-free snack, lunch, or a palette cleanser before a meal. Dried mint helps the soup keep a light and refreshing aftertaste.
This soup glows.
Cauliflower: is a great source of vitamin C and manganese, which help protect from free radical damage and reduce the risk of cardiovascular disease and cancer, contains high amounts of the anti-inflammatory vitamin K and omega-3 fatty acids, promotes cerebro- and cardiovascular health, contains 3.35 grams of dietary fiber in just one boiled cup, and is also a good source of thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folic avid, proteins, phosphorus and potassium.
This is how to use it in a comforting soup:
Vegan Creamy Tomato Soup
Cook Time: 25-30 minutes
Ingredients (4 servings)
- 1/2 head cauliflower
- 3 medium-sized tomatoes
- 4 scallions
- 1 tsp coriander
- 1 tsp sweet paprika
- 1 tsp dried mint
- 1/2 tsp sea salt
- 1/4 tsp pepper
- Dried mint for garnish
Roughly chop the cauliflower and stemmed tomatoes. Peel off the top layer of each scallion and chop off the roots. Roughly chop the scallions as well. Add the vegetables to a large pot and fill with water until the top of the water reaches the top of the vegetables, which will be about three cups, but will change depending on the size of your veggies.
Add 1 tsp each of mint, sweet paprika, and coriander as well as 1/2 tsp sea salt and 1/4 tsp pepper.
Stir the soup until the spices are distributed and close the lid of the pot and let simmer on medium-low heat for approximately 25-30 minutes or until the cauliflower is fully cooked and tender throughout.
When the soup is finished, let it cool to room temperature before blending.
Use an electronic hand mixer or mix in a blender until the chunks are gone and what’s left is a creamy pink soup. Garnish with dried mint.