Vegan Creamy Cauliflower and Garlic Soup

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 81.3
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 430.0 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 4.6 g

View full nutritional breakdown of Vegan Creamy Cauliflower and Garlic Soup calories by ingredient
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Number of Servings: 18


    3 heads cauliflower, chopped
    12 cups vegetable stock
    1 onion, chopped
    1 can NSA chickpeas
    3 heads of garlic
    salt and pepper to taste


1 - Preheat oven to 400 degrees.

2 - Cut bottoms of each head of garlic, wrap in foil and roast for 45 minutes. Allow to cool, and set aside.

3 - In a large stockpot, saute onions in a little cooking spray until translucent. Add cauliflower and cook for another 5 minutes.

4 - Pour in broth until cauliflower is covered, and add in chickpeas and garlic. Bring to a boil, and cook until cauliflower is soft.

5 - Take pot off the heat, and allow to cool for 30 minutes. Once cooled, blend soup with an immersion blender, or in batches using a regular blender.

6 - If serving immediately, bring back up to temperature and season with salt and pepper to taste.

Serving Size: Makes 18 1-cup servings

Number of Servings: 18

Recipe submitted by SparkPeople user CARLY783.

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