Creamy Cauliflower Caraway Soup
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
A creamy, low-fat vegan vegetable soup that is fast, easy and very satisfying.
  • 1 shallot, chopped
  • 4 tablespoons olive oil, divided
  • 1 medium head cauliflower, chopped (about 4 cups)
  • 1 teaspoon caraway seeds
  • 1 stalk celery, chopped (about ¼ cup)
  • 1 medium potato, peeled and chopped
  • ½ cup dry white wine (not sweet!)
  • 1 tablespoon coarse salt
  • ⅛th teaspoon cayenne pepper
  1. In a heat-tolerant frying pan, add two tablespoons olive oil and heat on high until almost smoking.
  2. Add cauliflower bits (watch for splashing!), caraway seeds and stir.
  3. Allow cauliflower to cook between stirring so that it develops dark brown marks on it. It should smell savory but not burned.
  4. Meanwhile, heat other two tablespoons of olive oil in a medium saucepan.
  5. Stir in shallots, celery, potato and wine.
  6. Cook until wine is reduced to very little.
  7. Add cauliflower and caraway to saucepan. Don't wash the frying pan yet.
  8. Add broth and one can of water to saucepan.
  9. Cover and bring to a boil, then reduce to simmer for 30 minutes.
  10. In the cooling frying pan, stir together the cayenne pepper and salt and let it darken without burning. Keep in reserve.
  11. When soup is done, blend it until it is smooth, and caraway is as fine as your blender or VitaMix can make it.
  12. Pour back into saucepan and check for seasoning.
  13. Ladle into bowls.
  14. With a spoon (not your fingers... cayenne gets everywhere!) sprinkle some of the cayenne and salt mixture onto the soup.
  15. Either swirl it decoratively, or have guests stir it in before eating.
Recipe by Vegetariat at