Vegan Broccoli Cauliflower Soup (gf)
Servings: 8 servings
Equipment
Ingredients
Cauliflower-Broccoli Rice
- 1 medium head cauliflower, florets (~ 6 cups)
- 2 cups broccoli and stems, florets
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon salt
- 1 - 1 ½ tablespoons oil or splash of broth
Coconut Curry Mushroom Broth
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 1-2 cloves garlic, minced
- 3 cups mushrooms, quartered or sliced
- 2-3 tablespoons curry powder, to taste
- 2 tablespoons porcini mushroom powder
- 3-4 cups vegetable broth*
- 14 ounce can coconut milk/cream (400 ml)
- 2-3 cups carrots, peeled and cut into coins
- 2-4 cups kale or spinach, rough chop
- 2+ cups water (as needed)
Optional Toppings
- few cilantro sprigs, chopped
- green onions, chopped
- red pepper flakes
- lime wedges
- croutons
Instructions
- Preheat oven to 400º F. Prepare a baking sheet.
Broccoli Cauliflower Rice
- Break cauliflower and broccoli into florets (or rough chop).
- Mix together, cumin, garlic powder, paprika, salt, 1-2 tablespoons olive oil. Toss with the cauliflower and broccoli until well incorporated. Arrange on the prepared baking sheet in a single layer.
- Roast veggies for approximately 25 minutes until tender but not mushy (al dente). Stir after 10 minutes.
Coconut Curry Mushroom Broth
- While the vegetables are roasting, chop the onions and mushrooms.
- Prepare the broth (I use Better than Bouillon - vegetable) and set aside.
- Heat 1 tablespoon of oil in a large soup pot or Dutch oven. Sauté the onions, mushrooms, and garlic for 8-12 minutes over medium to medium-high heat until soft, fragrant, and lightly brown.
- Once cooked, add the curry powder and mushroom powder, stir to incorporate.
- Peel and cut the carrots, kale/spinach, and cilantro.
- Time to rice the cauliflower and broccoli: Transfer the roasted veggies into the bowl of a food processor and pulse a few times until the texture is similar to rice (see photo). May have to do 2 batches.
- Pro Tip: If you don't have a food processor, no problem, just chop the vegetables with a large knife until rice-like texture.
- Add the riced cauliflower-broccoli mixture, vegetable broth, coconut cream, carrots, kale, and a cup of water to the soup pot with the mushroom mixture. If using spinach, don't add yet (add for the last 10 minutes of simmering).
- Stir and bring up to a boil, reduce heat immediately and then let simmer for 20 minutes* or until the kale is tender. Taste and adjust seasoning as needed.
- Add water as needed, I usually end up adding at least 2 cups hot water.
Serving Suggestions
- Optional toppings: green onion slices, chopped cilantro, hot pepper flakes, and a lime wedge.We love eating this soup with toasted sourdough or warm dinner rolls for dunking.
Notes
Mushroom Powder: The porcini powder is optional, but totally worth the extra flavor and richness it adds to the broth. To make your own: buy bulk dry porcini mushrooms. Place in a small food processor, spice grinder or blender. Blend until smooth and powdery. Store in a jar in the cupboard.
Dairy Free: I keep coconut cream powder on hand for emergencies when I'm out of canned coconut milk/cream. Or sub in vegan heavy cream.
Oil Free Option: swap oil for vegetable broth.
Veggies: The vegetables can be fresh or frozen.
Leftovers: This soup makes delicious leftovers. Store in the fridge for 3 or 4 days or in the freezer for 2 or 3 months.
Lid or no lid?: A lid is used to control the amount of liquid in a soup or sauce. Cooking uncovered allows water to evaporate which reduces the sauce creating a thicker soup/sauce. Using a lid traps the steam/condensation making the soup thinner. Sometimes, the answer is to crack the lid (or place it askew) for the best moisture control.
Recipe inspired by Cotter Crunch Cauliflower Soup