Winter is coming and we are making a lot of soups and stews lately. This recipe is so light and simple and although cauliflower is not one of our favorite veggies, we really enjoy this amazing soup. If you don't like cauliflower, add some powerful spice like curry and you won't notice the flavor.
I like to have my soups with some healthy carb like brown rice, millet, quinoa or sweet potatoes and also with some greens. I've been obsessed with kale, especially with a new super easy kale side recipe I really love. You just need to steam your kale and add some healthy fat like tahini or oil, garlic powder and tamari or soy sauce. It's the bomb!
Tips:
- Use any non refined oil you want.
- Add more or less liquid to make your soup more or less creamy.
- Feel free to add or substitute any veggie or ingredient.
- The nutritional yeast is optional, but it gives the soup a cheesy flavor. If you can't find it, use some brewer's yeast instead or even some beer.
Creamy Vegan Cauliflower Soup
This creamy vegan cauliflower soup is so light and simple and although cauliflower is not one of our favorite veggies, we really enjoy this amazing recipe.
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Servings:
Ingredients
- 2 tablespoon extra virgin olive oil
- 4 cloves of garlic, chopped
- ½ chopped onion
- 1 head cauliflower, cut into florets
- 2 cups vegetable broth
- 1 cup unsweetened plant milk of your choice
- ½ teaspoon sea salt
- Pinch of ground black pepper
- 4 tablespoon nutritional yeast, optional
Instructions
- Heat the oil in a large pot and add the garlic and onion.
- Cook over medium-high heat until golden brown.
- Add the cauliflower, broth and milk and bring it to a boil. Then cook over medium-high heat for about 15 to 20 minutes or until the cauliflower is soft.
- Add the salt, black pepper and nutritional yeast and blend using an immersion or a regular blender.
- Serve with your favorite toppings. We added some peas, toasted almond slices, chopped chives and more ground black pepper.
Nutrition
Serving: 1serving | Calories: 183kcal | Carbohydrates: 18.1g | Protein: 13g | Fat: 8.7g | Saturated Fat: 1.2g | Sodium: 334.1mg | Fiber: 7.4g | Sugar: 6.7g
Tried this recipe?Leave a comment below and let me know how it was!
Did you make this recipe?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
Chuck Tedeschi says
I was pleasantly surprised by the taste of this soup! I don't use oils, but I did use Oat milk for the soup and alternately tried it with almond milk, hands down, the oat makes a creamier version! I used the nutritional yeast so it was AWESOME 👍!
I just sauteed the cauliflower florets in part of the vegetable broth and it came out great! Then cooked for the recommended time! Thanks again for posting this, I'm sharing this with a friend!
Iosune says
Hi Chuck! Sounds great 🙂
Jennifer Freitas says
Delicious soup! I didn’t even have onions and it was SO good. My daughter and I loved it!
Iosune says
Hi Jennifer! So glad you liked it 🙂
Lisa Vinci says
Very good added wild rice peas and carrots to make it a meal
Iosune says
Hi Lisa! So glad you liked it 🙂
Cassie says
Although I’m not a fan of cauliflower, this soup was amazing! The recipe was easy to follow and I didn’t deviate from the recipe. Very delicious!
Iosune says
Hi Cassie! So glad you enjoyed it 🙂
Tim in Seattle says
Made this with soy milk. Didn’t have any yeast so put in some mushroom based umami powder. It was very tasty. Put some red radish skins, green onions and chopped nuts on top. Was very attractive too
Iosune says
Hi Tim! Sounds great 🙂
Chuck Tedeschi says
I made this soup, it is awesome! I used Oat milk and it makes it super creamy! I also used nutritional yeast and it had a rich flavor. I don't use oil but had Tahini (which has Sesame oil) so it has some oil. I used my pressure cooker, easy!
I will make this again but not use the nutritional yeast again, my friend can't handle the extra iron!
Thanks for the delicious recipe!
Iosune says
Hi Chuck! Sounds amazing. Thank YOU for your comment 🙂
Jill says
I made this soup. I roasted the cauliflower in the oven, sauted leek, with ginger & basil, threw in a left over steamed carrot, soaked a cup of cashews for 15 min & added it to the blender at the end. Topped the soup with green onions, croutons, & a smidgen of cayenne. Yum.....nice and creamy.
Iosune says
Hi Jill! Sounds great 🙂
Elizabeth Fitch says
Easy to make. Delicious!
Iosune says
Hi Elizabeth! Thanks a lot 🙂
Ronald Carmona says
Soymilk works perfectly in this recipe.
Iosune says
Hi Ronald! Yes, it does 🙂 Thanks for the comment!
Marlene Glover says
Love it! Nice and easy, and ingredients we all have in our kitchens. I added a handful of broccoli I had in the fridge. Will be making this again.:)
Iosune says
Hi Marlene! So glad you liked it 🙂