Best Vegan Cream Of Coriander Cilantro Soup Recipes

Vegan Cream of Coriander (Cilantro) Soup image

Provided by KristinV

Categories Vegan

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 bunch fresh cilantro, leaves only (about 4 cups leaves, loosely packed)
4 cups vegetable stock
4 tablespoons vegan butter (Earth Balance in US, Nuttelex in Australia, Pure in UK)
1 1/2 cups finely chopped onions
4 garlic cloves, finely chopped
6 tablespoons flour
3/4 cup coconut cream
salt, to taste

Steps:

Place cilantro leaves in a blender with 1 cup of the vegetable stock and blend to form a puree. Set aside.
Melt the vegan butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes.
Stir in the coconut cream. Using either an immersion blender or in batches in a blender process until smooth.

Nutrition Facts : Calories 271, Fat 9.3, SaturatedFat 8.6, Sodium 26.6, Carbohydrate 45.4, Fiber 1.7, Sugar 31.2, Protein 2.9

Creamy Coriander / Cilantro Soup image

Provided by Sandi From CA

Categories Vegetable

Time 50m

Yield 8 modest servings

Number Of Ingredients 14

1 (5 ounce) carrots, peeled and diced
1 (3 1/2 ounce) potatoes, peeled and diced
1 leek, cleaned and thinly sliced (white part only)
6 1/4 cups beef broth (I used half of each) or 6 1/4 cups chicken broth (I used half of each)
1 cup coriander leaves or 1 cup cilantro leaf
1 tablespoon soy sauce
150 g cashew nuts
1/2 cup emmenthaler cheese or 1/2 cup good quality swiss cheese, etc
2 tablespoons butter
3 tablespoons flour
6 tablespoons milk, more if needed (I ended up using about 2/3 cup)
1 tablespoon soy sauce
1 pinch pepper
2 egg yolks

Steps:

Simmer the carrot, potato and leek in the broth until soft, roughly 10 minutes.
To make the béchamel sauce, melt the butter over low heat in a deep saucepan.
Sprinkle the flour over the butter and whisk until a pale golden color.
Add the milk and whisk constantly for 10 minutes until the sauce is smooth and creamy.
Season with the soy sauce and pepper.
Remove from the heat, whisk in the egg yolks, being careful not to curdle the mixture, which will happen if it's too hot. Cook, stirring constantly, until the sauce thickens.
In a food processor or blender, puree the carrot, potato and leek mixture with the broth. You'll have to do this in a few batches unless you have a REALLY BIG blender. ;).
Add the coriander leaves and soy sauce and blend until smooth.
Add the béchamel sauce and nuts to the food processor or blender and blend/chop. I added the nuts to about 2 cups of fluid so they'd break up easier instead of flying around in a huge sea of soup as far from the evil blades at the bottom as possible. I tricked them! NYA-HA-HAAAAA!
*ahem* Sorry.
Pour everything back into the saucepan over low heat and heat through, stirring.
While still warm, toss in the cheese, stir for one minute and serve.

Cream of Cilantro Soup image

Provided by Diana Adcock

Categories Tex Mex

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 bunches fresh cilantro, take 1 bunch and wash,stems removed and leaves chopped (Remove 6 T. from the other bunch to set aside for garnish)
1 (32 ounce) can low-sodium low-fat chicken broth or 1 (32 ounce) can low-sodium low-fat vegetable broth
2 teaspoons butter
2 teaspoons flour
1 (8 ounce) package reduced-fat cream cheese or 1 (8 ounce) package fat free cream cheese
1 pint sour cream
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon cumin
sour cream
6 teaspoons chopped cilantro
red pepper flakes

Steps:

In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
In a large saucepan melt the butter over medium heat and whisk in the flour.
Slowly add the remaining broth, whisking to smooth.
Boil, while whisking, for 1 minute.
Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
Reduce heat and simmer for 15 minutes.
Ladle into bowls and offer garnishes at the table.

Nutrition Facts : Calories 406.1, Fat 36.2, SaturatedFat 22.5, Cholesterol 87.4, Sodium 540.9, Carbohydrate 11.2, Fiber 0.6, Sugar 0.5, Protein 10.3