Cauliflower Soup

4.4 (5 reviews)

1 Tbsp. margarine
1 bay leaf
1 onion, chopped
3 oz. potatoes, peeled and diced
1 lb. cauliflower, separated into little florets
1 clove garlic, crushed
3 cups vegetable stock or water
Salt and pepper, to taste
Fresh coriander, finely chopped

• Heat the margarine, add the bay leaf, and fry the onions for about 5 minutes, or until transparent. Add the potatoes, cauliflower, and garlic and stir on medium heat for 5 minutes. Add the stock or water and bring to a boil. Cover and cook until the cauliflower florets are tender.
• Purée the soup in a blender and then strain through a sieve.
• Reheat the soup and season with salt and pepper, ladle into bowls, top with fresh coriander, and serve hot.

Makes 4 servings

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind