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Tasty Creamy Soup With Kale, Cauliflower and White Beans
This Vegan Lots Of Garlic Soup is loaded with garlic, onion, white beans, kale, cauliflower, celery, nutritional yeast, thyme, oregano, vegan heavy cream and more. Easy soup to blend, make creamy and then add fresh kale and beans. It’s hard to believe theres three bulbs of garlic in this delicious full course meal. This is a perfect soup for the cold winter months and trying to knock out a cold. Makes 4 large servings or 6 side servings.
First as always lets look at a little garlic history. It’s so fun to see where and what historical facts our food came from. Sometimes I even find some funny stories.
A Little History On Garlic
It seems like the Egyptians and Indian cultures in the Old World were the first people to eat garlic. This was some 5000 years ago. There is historical evidence however that the Babylonians used it around 4500. Being that as it may it is believed that it was first cultivated by the Sumerians 5000 years ago.
Even though we have these findings in the Mediterranean and Egypt it is not native of that region. We can look at South Asia, Central Asia (where garlic grows wild) or southwest Siberia. From here old garlic enthusiast migrated this herb to Pakistan, Egypt, China and India. Even though it is one of the worlds oldest crops there is much debate on the origins of this herb, but this infusion into other cultures seems to make sense.
It even made it’s way to the Cherokee Native Americans where they used it for medicinal purposes. They used it as an expectorant and as a treatment for scurvy and asthma. Other cultures also found it’s magical healing powers in removing poisons from the body, supporting respiration, fatigue, preventing plagues, controlling worm infestations and much more. Just like today, we look at it’s medicinal uses and we have found that its so effective because it has antibiotic properties.
How To Make Vegan Lots Of Garlic Soup
The first thing I do when making this Vegan Lots Of Garlic is to peel a lot of garlic. I try to find the bulbs of garlic at the grocers that have large cloves so that it won’t take very long to peel. Nothing is more pain stacking then cleaning tinny little cloves of garlic.
After you have cleaned the garlic then mince them. Then clean and dice the yellow onion and put them both in a preheated large pot with olive oil on medium heat. Sauté the onions until they are glossy and the garlic is golden in color.
Add the vegetable broth or vegetable Better Then Bouillon to the pot. Add everything but the fresh kale, beans and vegan heavy cream. Cook until the cauliflower and celery are soft.
When they are soft and done cooking blend the soup with a hand immersion blender or in a blender. Blend until smooth and put back into the pot.
Add the fresh chopped kale, white northern beans and cook the kale for about 5 minutes. Add the vegan heavy cream, heat through and it’s ready to serve.
Look at the list below that tells what to top it with if desired.
How To Blend Vegan Lots Of Garlic Soup
When making this soup I have to be very careful when blending it in a blender because it is so hot. Only put half of the soup in at time so that it doesn’t over ride the lid and come out and splash you. Plus make sure the lid is on tight and hold it on with your hand just to make sure it doesn’t pop off. I use a Ninja Bl770 Mega Kitchen System to blend with.
You can also use a hand immersion blender like I did. It is so much easier and quicker. Just blend until you feel all the chunks are blended smooth. Go slow as not to splash on yourself.
Optional Trader Joe’s Vegan Cream And Spices To Use
I know that not all city’s or country sides have a Trader Joe’s but they are making their way across the United States. I love their products! They have unusual items that you can’t find in other stores. Like their Everything But The Leftovers and signature Onion Salt. These two are used often in my kitchen. Well worth trying.
Top it off with a new discovery of Trader Joe’s vegan line of products. I found this amazing new Trader Joe’s Vegan Heavy Whipping Cream Alternative. What a delicious find! This cream is amazing! It is as close to a dairy cream that I have found that is not dairy. Try it! You will be surprised for sure.
What To Top Vegan Lots Of Garlic Soup With
Top this deliciously creamy soup with chopped parsley, black pepper and more vegan heavy cream. You can also add sun dried tomatoes and a squeeze of a wedge of lemon. It is also perfect with croutons or more pan fried caramelized garlic with fresh thyme.
I hope you like this wonderfully tasty cold weather soup and much as we do. Enjoy!
More Recipes You May Like:
Robust Brussel Sprout Potato Soup
Vegan Mediterranean Baked White Beans
Dairy And Gluten Free Chickpea Cookie Dough
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Vegan Lots Of Garlic Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: Soup
- Method: Stove Top/Blender
- Cuisine: American
- Diet: Vegan
Description
This Vegan Lots Of Garlic Soup is loaded with garlic, onion, white beans, kale, cauliflower, celery, nutritional yeast, thyme, oregano, vegan heavy cream and more. Easy soup to blend, make creamy and then add fresh kale and beans. It’s hard to believe theres three bulbs of garlic in this delicious full course meal. This is a perfect soup for the cold winter months and trying to knock out a cold. Makes 4 large servings or 6 side servings.
Ingredients
Vegan Lots Of Garlic Soup
- 3 Lg Bulbs of Garlic, minced
- 2 Tbsp Olive Oil
- 1 medium Yellow Onion, diced
- 2 stalks of Celery, diced
- 4 cups of Vegan Vegetable Broth or Vegetable Better Than Bouillon equal to 4 cups of broth. Fallow instructions on jar.
- 3 cups Cauliflower, cut into flowerets
- 1 1/2 cups of Kale, chopped small, (use 3 cups if this is for a main course)
- 1 can of White Northern Beans or Cannelloni Beans. (Use 2 cans if this is for a main course)
- 1/4 cup Nutritional Yeast
- 3 Bay Leaves
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Oregano
- 1/2 tsp Onion Salt
- 1/4 tsp Black Pepper
- 1 tsp Everything But The Leftovers by Trader Joe’s (optional)
- 1/2 cup of Vegan Heavy Cream ( I use Trader Joe’s liquid Vegan Heavy Whipping Cream Alternative)
- Garnish with: Chopped parsley, black pepper, heavy vegan cream and a side of a wedge of lemon and hot sauce optional
Instructions
Vegan Lots Of Garlic Soup
- Clean and mince all the garlic and dice the yellow onion. Heat a large pot on medium heat and add the olive oil, garlic and onions. Sauté and stir it often with a wooden spoon until the onions are glossy and the garlic is golden in color. Add the broth, celery, cauliflower, nutritional yeast, bay leaves, dried oregano, dried thyme, onion salt, ground black pepper, Onion Salt of choice (I use Trader Joe’s brand) and Everything But The Leftovers by Trader Joe’s (optional). Cook until the celery and cauliflower are soft.
- Use a hand immersion blender or transfer to a blender to cream. (I use a Ninja BL770 Mega Kitchen System ) If you are using a blender make sure not to fill the blender too high so that the soup doesn’t come out of the top. This may have to be done in two batches. Make sure the lid to the blender is on tight. Blend until creamy.
- Put the soup back into the pot and add the white northern beans or Cannelloni beans and chopped fresh cleaned kale. (add an extra can of beans if it is a main course and 3 cups of fresh chopped kale)
- After the kale is cooked (about 5 minutes) add the vegan heavy cream. Add extra salt if needed. Heat through and it’s ready to serve.
- Top with chopped parsley, black pepper, croutons and more vegan heavy cream. Serve with a wedge of lemon hot sauce of choice.
Notes
Use only two bulbs of garlic if you don’t want to use that much garlic.
Double the kale and add two cans of beans if making for a main course.
Store in the refrigerator for up to 3 days in an air tight container.
Reheat on the stove in a pot on medium low heat until heated through.
