I’ve been asked to post more vegetarian and vegan recipes on twitter…. I wont lie, I sometime find it constraining to create vegan approved recipes but I try to look at it as a challenge. Now since I love challenges, this is actually pretty fun and this vegan cauliflower & watercress soup is of the deliciousness that I have been able to create up to date 🙂
In this recipe, I used a Lipton onion soup pouch because I find that it’s adding a fun new dimension to the taste but you really don’t have to add it in there 🙂 What really makes this coup special is the grounded fenugreek seeds because they are giving you the impression of chicken broth without any being in there 🙂
Anyways, enough chatting and more tasting! …I hope you’ll enjoy this healthy recipe 🙂
– INGREDIENTS –
3 fresh garlic cloves, coarsely chopped
2 1/2 cups of chopped leak (about one decent sized one – white and light green part only)
1 tablespoon of olive oil
4 cups of cauliflower rice (very finely chopped cauliflower – use a food processor if you have one)
2 1/2 cups of chopped watercress
2 cups of water
1 cup of unsweetened soy milk (I used the brand Silk)
1 Lipton Onion Soup Mix Pouch (optional… but i think it adds something very interesting to the taste)
1/2 teaspoon of fenugreek seeds, reduce in powder
1- In a medium/big size sauce pan, on the stove top on high heat, grill for a few minutes the coarsely chopped garlic and chopped leak with the olive oil. Keep grilling for 3-4 minutes to let the time for the leak pieces to become softer and liberate their amazing aroma.
2- Add the cauliflower rice and chopped watercress, stir well.
3- Add the liquids, mix well, cover and lower the heat to medium or medium/low if you find that it’s boiling too much. Keep it cover and stir occasionally for 30 minutes.