When a ripe cauliflower sparks a new Cauli Potato Soup

Now I have another cauli of Cookie’s more than ready to be eaten. So I have tried something new with it.

A creamy, vegan and gluten-free cauli-potato soup. With only a few ingredients and quick and easy to cook! I was very pleased with the result!

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Creamy Cauliflower Potato Soup – Vegan & Dairy-Free

Now, I had another cauliflower that was more than ripe – so I decided to try something new.

A creamy, vegan, and dairy-free cauliflower potato soup, made with just a few ingredients, simple and quick to prepare! I was really happy with the result.

Course Main course (light), Soup

Cuisine European, German-inspired, Plant-Based

Diet Gluten Free, Low Lactose, Vegan

Keyword cashew cream, Cauliflower, creamy soup, dairy-free, potatoes, vegan soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cashew soaking time 3 hours hours

Total Time 3 hours hours 45 minutes minutes

Servings 4 portions

Ingredients

• 1 cauliflower
• 700 g potato
• 1 small onion
• some cooking oil
• 3 1/2 cup water
• salt & pepper to taste
• 1/2 teaspoon freshly ground nutmeg
• 60 g cashews (soaked in filtered water for at least 3 hours, then drained)
• 1/2 cup water
• juice of 1/2 small lemon
• 1 tablespoon apple cider vinegar optional
• some chopped parsley for extra flavor and healthy goodness

Instructions

• Peel and chop the potatoes in bite size cubes. Cut the cauli flower into small pieces (remember that you can also use the stalk after chopping off the hard ‘peel’). Chop the onion into little cubes.
• Heat the coconut-oil in a large pot and fry the onions until soft. Then add water and potatoes. Bring to boil and simmer for approx. 10-15 minutes.
• In the meantime blend the cashew nuts with the water until it is a fine cream. Place aside.
• After the potatoes have cooked for 10-15 minutes, mash them roughly inside the pot with a potato masher. Then add the cauli let simmer for approx. 5 minutes.
• Finish with cashew nut cream and season with salt, pepper and nutmeg. Add lemon juice and apple cider vinegar just before serving.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Spicy, comforting and plant-based

For this recipe I’ve used home-grown mung bean sprouts. Here is a guide on how you can make your own sprouts . Much cheaper and fresher – without plastic packaging

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Curried Cauliflower Soup with Mung Bean Sprouts (Vegan & Gluten-Free)

I really enjoy spicy dishes – chili often finds its way into my pot And now that more and more cauliflower is growing in my garden, it’s the perfect excuse to try new recipes.This curried cauliflower soup is an easy and flavorful way to enjoy this versatile vegetable.Did you know that cauliflower contains small amounts of omega-3 fatty acids? Maintaining a good balance between omega-3 and omega-6 is important, making this soup another great reason to include cauliflower regularly in your meals.

Course Main course (light), Soup

Cuisine Asian-inspired

Diet Gluten Free, Vegan

Keyword Cauliflower, Coconut milk, Curry, Mung bean sprouts, plant-based, Soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 portions

Author The Vegan Monster

Equipment

• Medium pot
• Knife & cutting board
• Wooden spoon
• Immersion blender

Ingredients

• 1 onion diced
• 2 garlic cloves finely chopped
• some cooking oil I prefer coconut-oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 500 ml water
• 1 cauliflower cut into chunks
• 2 teaspoon mild curry powder
• 1 teaspoon chilli powder or less, or more, or as you like
• salt to taste
• 400 ml coconut cream
• 160 g mung bean sprouts

Instructions

• Heat some oil in a medium sized pot and roast the mustard seeds and cumin seeds until the mustard seeds start to pop. Then add onion and cook until soft and slightly golden.
• Add garlic and cook for a few more minutes, stirring constantly. Pour in 2 cups water and add the cauliflower pieces.
• Cover with lid, bring to boil and simmer (stirring occasionally) until the cauliflower is relatively soft.
• Take the pot of the stove and use a stick blender to blend the cauliflower to relatively fine pieces.
• Now add curry powder, chilli powder, salt and coconut cream. Bring to boil.
• Add the sprouts at the end, stirring them into the soup. If you like you can bring them to boil again or serve immediately.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I also really love mushrooms – there is no week where they don’t find a place on my plate. They also can be called a super food – ecosia it!

The potato-cauli-cakes I like to cook are quite chunky – this way you reduce the amount of fried surface. But of course you can make them thinner and have them your favourite way

Four 2 big portions you’ll need:

For the cakes:
550g potatoes
300g cauliflower
1/2 onion (finely chopped)
2 tablespoon rice flour
salt & pepper to taste
1/2 teaspoon ground nutmeg
some cooking oil (I prefer coconut-oil)

For the mushroom sauce:
500g mushrooms
1/2 onion (finely chopped)
2-3 garlic cloves
1-2 tablespoon cooking oil (I prefer coconut-oil)
1 heaped tablespoon rice flour
3 heaped teaspoon ground paprika
1/3 teaspoon chili flakes (optional)
salt & pepper to taste
1 1/4 cup water

Some fresh parsley

Preparation:

1. Peel the potato, chop it in rough cubes. Place in a small pot, cover with water, add a lid and bring to boil. Cook until soft (approx. 25minutes).

2. In the meantime chop and pluck the cauliflower into relatively small pieces. Steam the cauli until soft with some bite left.

3. Once the potatoes are soft, rinse them and transfer to a medium sized bowl, then mash. Add the steamed cauliflower pieces and mix with onion, rice flour, salt, pepper, chili flakes and ground nutmeg. Let cool down.

4. In the meantime prepare the mushrooms, cut them into thin slices. Peel and chop the onion and garlic.

5. Heat some cooking oil in a medium sized frying pan and then add onions and mushrooms. Stir constantly and cook until the mushrooms are soft and have shrunk in size. When the last of fluid has gone from the mushrooms and it starts sizzling again, add the garlic, stir well and cook for another minute.

6. Then sprinkle with rice flour, ground paprika, salt, pepper and chili flakes. Stir well to mix it. Then add 1 1/4 cup water and stir well to dissolve. Bring to boil again and let simmer for 5-10 minutes.

7. The potato-cauli ‘dough’ should be cold enough now – with your (clean hands) shape potato cakes into the size that you like.

8. Heat some cooking oil in a non-stick frying pan and cook both sides until golden-brown. Wash and chop the parsley, to sprinkle on top of the mushrooms just before serving up.

Enjoy!

Bitte lass mich wissen, was du von dem Rezept hältst, ich freue mich drauf von dir zu hören! Und wenn das Rezept nachmachst, würde ich deine Kreation gern auf Pinterest, Instagram und Facebook sehen ?

Last year I posted a cauliflower potato casserole, but I’ve decided to replace it with this much better updated version: vegan and gluten-free cauliflower potato casserole that you will not forget!

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Cauliflower Potato Casserole (Vegan, Gluten-free)

Cauliflower is soooo underrated! Last year I posted a cauliflower potato casserole, but I’ve decided to replace it with this much better updated version: vegan and gluten-free cauliflower potato casserole that you will not forget!

Course Casserole

Cuisine German

Diet Gluten Free, Vegan

Keyword Casserole, Cauliflower, Potato

Servings 1 casserole

Ingredients

For 1 casserole you’ll need:

• 1 cauliflower
• 450 g potato

For the cream:

• 140 g cashews (soaked in filtered water for at least 4, max. 6 hours the drained)
• 1 1/3 cup water
• 3 tablespoon (heaped) nutritional yeast flakes
• 1/2 teaspoon nutmeg
• 1 tablespoon (heaped) rice flour
• 1/2 teaspoon freshly ground pepper
• salt to taste I uses 2/3 teaspoon
• 1 bunch fresh chives

Instructions

• Chuck the potatoes into a medium sized pot (with the peel on) and cook until soft (approx. 30 minutes, test with a knife!). Cut the cauliflower into bite-sized chunks.
• In another medium sized pot, bring water to boil. Then add the cauliflower, bring to boil and let simmer for 1 minute. Then drain and set aside in the pot. Alternatively you can steam the cauli! ?
• When the potatoes are soft, drain them, rinse them with cold water and once they are cold enough to handle, peel them. Cut the potatoes into bite-sized chunks and chuck into the pot with the cauliflower.
• Preheat the oven to 190°C. For the cream, blend all ingredients but the chives to a fine cream, adding the yeast flakes towards the end.
• Pour the cream into the pot with the cauli and potatoes, add the chopped chives (I use scissors to do the job) and gently mix everything. Scoop it into the casserole dish and bake in the oven until golden-brown (approx. 20 minutes). If it gets brown too quickly, cover with a piece of aluminum sheet or place an empty non-coated tray in the rack above.

Notes

Be patient and let it cool down a little before serving ?

Enjoy! ?

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.