This creamy vegan cauliflower soup is made with cauliflower, filled with tempeh and topped with crispy kale chips.
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
1 cup onion, diced (1/2 yellow onion)
4 garlic cloves minced
1/2 cup celery, chopped
2 tbsp olive oil
32 oz. vegetable broth
1 1/2 cups almond milk*
2 heads of cauliflower, chopped with leaves removed
Salt and pepper to taste
4–8 strips flavored tempeh, cooked
2 cups kale, stems removed
Preheat oven to 400°.
Heat olive oil in a large skillet or saucepan over medium heat. Add onions and cook for 5 minutes or until soft. Then, add garlic and celery and cook for an extra 2 minutes.
Add broth, milk and cauliflower, cover skillet and reduce heat to a simmer. Simmer for 15 minutes or until cauliflower is soft.
Meanwhile, place kale on a baking sheet, drizzle with a bit of olive oil and cook for 5 minutes or until kale is crispy but not burnt. It cooks quickly, so be sure to check every few minutes. One cooked, place kale aside.
At this point, you’re also going to want to cook the tempeh if you haven’t already. I cook mine in a skillet with a bit of olive oil.