Vegan Cauliflower Chowder

This is going to be a recipe you keep on hand for those days where you want comfort food, but don’t want anything too heavy.  I love cauliflower, but I don’t eat it nearly enough.  It just so happened that I had a head of cauliflower in my fridge waiting to become cauliflower steaks, but never made it there … lol.  I had even gone so far as to slice them into steaks and bag them, but the day didn’t come where I actually made them.  That will be another post!

I found this recipe on a YouTube channel and I honestly had to memorize it because it was not a recipe that was documented in a hard copy format and it was another version of a similar soup.  I changed it up a bit.  I must have watched the video 3 times before I had it all written down, so I HOPE I have this right.  It is so easy and I honestly had it in a bowl ready to serve in under 30 minutes.  It was just that easy.

If you ever find that there are some recipes that you just cannot feed your picky eaters, here is one that they will enjoy.  I fed this to my teenager boys and they loved it … they even went so far as to say that it was really good.  They love flavour and there are some meals that I have to prepare more on the bland side for my youngest son.  He hasn’t developed a well-rounded taste palette yet.  We are still working on that.  So, to have the older boys enjoy this cauliflower chowder was a win-win or as they say, “I took a “W” “ lol

The first thing you want to do is prepare all of your ingredients.  Chop the cauliflower, celery, carrots and slice the onion.  Portion out your vegan butter, flour and non-diary milk.  I find once you’ve prepared your ingredients, the rest of the cooking process runs that much smoother.  Follow the directions and you will be enjoying this cauliflower chowder in less than 30 minutes.

Ingredients:

• 3 cups water
• Vegetable bouillon cube
• 3/4 head cauliflower, chopped
• 2 stalks of celery
• 2 large carrots
• 3 tablespoons vegan butter
• 1 large onion, sliced
• 4 tablespoons of flour
• 2 cups rice milk

Directions:

1. Boil water in a large pot.
2. Add vegetable bullion.
3. Add cauliflower and steam until softened.
4. Add celery + carrots, steam until softened.
5. Add salt and pepper to taste.

Meanwhile, in the skillet

1. Melt vegan butter
2. Cook onion until translucent.
3. Add flour, mix until combined.
4. Add non-dairy milk, stir until thickened.
5. Pour into soup pot and mix until combined.
6. Serve!

Enjoy this hearty cauliflower soup on just about any day, but when you need that “something different”.  Leave a comment and please subscribe to my mailing list so you will be sure to receive weekly updates.  Thank you!