Cauliflower Soup
This hearty soup is filled with delightful flavors and nutritious ingredients, creating a wonderful tribute to plant-based goodness. From the savory Mushroom “Bacon” to the creamy House Party Cheesy Dip, each ingredient in this recipe brings a burst of flavors. This recipe was created by and featured on the Gluten Free & More Magazine blog!
Ingredients
Mushroom “Bacon”
1 tablespoon melted coconut oil
1 tablespoon tamari or gluten-free soy sauce
2 teaspoons vegan Worcestershire sauce
1 teaspoon liquid smoke
Soup
1 tablespoon olive oil1 small white or yellow onion, diced
4 cups vegetable broth
½ cup House Party Cheesy Dip, Mild Cheddar or Jalapeño Cheddar
Cooking Time!
Toppings: Mushroom “bacon”, chopped chives or green onions, DF sour cream
For the mushrooms:
Preheat oven to 250°F. Line a baking sheet with parchment paper.
Combine all the mushroom bacon ingredients in a small bowl. Let sit for 2–3 minutes. Toss and let sit for another 2–3 minutes. Transfer to prepared baking sheet and bake for 40 minutes, rotating the baking sheet halfway through. Remove from heat and set aside.
For the soup:
Heat olive oil in a large soup pan or Dutch oven over medium-high heat, add onion and cook until softened, about 5 minutes. Add the cauliflower and vegetable stock, bring to a boil, reduce heat, cover, and simmer for 20–25 minutes or until the cauliflower is very soft.
Blend the soup in batches, return to the pot, add the House Party Cheesy Dip, and heat until the House Party is melted and incorporated. Taste and adjust seasoning.
Serve soup with desired toppings.