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
- Prep: 5 mins
- Cook: 25 mins
- Total: 30 mins
- 4 1x
- Side dish
- Vegan
Servings 4 1x
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.
Ingredients
- 2 tbsp extra virgin olive oil
- 4 cloves of garlic, chopped
- 1/2 chopped onion
- 1 head cauliflower, cut into florets
- 2 cups vegetable broth (500 ml)
- 1 cup unsweetened plant milk of your choice (250 ml)
- 1/2 tsp sea salt
- Pinch of ground black pepper
- 4 tbsp 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 Size: 1/4 of the recipe
- Calories: 183
- Sugar: 6.7 g
- Sodium: 334.1 mg
- Fat: 8.7 g
- Saturated Fat: 1.2 g
- Carbohydrates: 18.1 g
- Fiber: 7.4 g
- Protein: 13 g
Did you make this recipe?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
I love this recipe and keep coming back to it for years. Thank you!
★★★★★
This was a solid cauliflower soup, but nothing as amazing as the reviews had me think going in. The nutritional yeast is essential in my opinion for flavor. Much better with added toppings.
★★★★
Thank you so much for your kind comment 🙂 Have a nice day!
Wow! What a treat—-and transformation of the humble cauliflower! I added chili flake, adobo chili, carrot, celery and fresh rosemary. Thank you for this yummy recipe! Delicious surprise!
★★★★★
Hi Mary! Sounds so good 🙂
Thank you🙏 Loved the recipe. To thicken it up I added 3 potatoes and for a touch of exotic flavor a handful of fresh curry leaves. It made the soup incredibly hardy. Topped it with a few chives and a sprinkle of lemon juice. Yummm
★★★★★
I made this soup before we went away to use up items in fridg. Followed your recipe but added more of the liquids cuz in the end I threw in cooked leftover egg noodles.
With the cauliflower I added finely chopped carrots. I added an opened half jar of salsa. Used dried dill. It turned out great! TY
I am not a vegan but I love so many of the vegan recipes! This soup is just so delicious. I loved it and so does my husband. I found another cauliflower soup recipe (not vegan) but it used a whole stick of butter. ugh. I like that this soup is so healthy and cauliflower is so good for you! Thanks for a great recipe. I’ll be looking for more on your site!
★★★★★
Thanks for your kind comment Alison 🙂
Amazing! I made exactly as recipe instructed. So flavorful and satisfying. I’m vegan and have to spend a lot of time in the kitchen…..lol 😊 it’s ok, I am very healthy now and feel really good about this lifestyle change. Soup is so comforting, anytime of year. Thanks so much
★★★★★
Hi Renee! Thanks for your kind comment 🙂
Love this recipe! I used mushroom broth, frozen riced cauliflower, oat milk and dried porcini mushrooms as a substitute for the nutritional yeast. Very savory. Had steamed carrots with it. Even leftover cranberry sauce went well with it. Fast and easy to make.
★★★★★
Hi! Sounds so good 🙂 I’m glad you liked it!
This Recipe is ridiculously good. I have probably made it over 30 times and it will continue to be a staple in my dinner rotation. The peas are definitely a nice Topping along with some red flake peppers. Try it out! I promise you will not be disappointed. Thanks so much for this recipe!!!
★★★★★
Hi Libby! I’m so glad you liked it 🙂
I am dumbfounded….this recipe is one of the best soup recipes I’ve ever had. I can’t believe how creamy it is. I used frozen riced cauliflower instead (one bag was already seasoned) and unflavored almond milk. Wow, keeping this recipe forever. Delish!
★★★★★
Hi Chelsea! I’m so glad you liked this recipe 🙂
If the recipe only calls for a 1/2 tspn. of salt, why is the salt content so high per serving? I really don’t know how this stuff is measured, but it just seems high to me for so little salt added. Thanks for the recipe!
Hi! We have used this app https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 to measure nutritional values 🙂
Made this tonight. Yummy!
★★★★★
Hi! So glad you liked it 🙂
I just made this! It was so easy and very delicious. I added a sprinkle of parsley and bay leaf to the broth.
★★★★★
Sounds so good! I’m glad you liked it!
Yum and super easy!
★★★★★
Hi! So glad you liked it!
Delicious and super easy!
★★★★★
Thank you so much 🙂
I added broccoli and turmeric too. Was yummy.
★★★★★
I added broccoli and turmeric too. Was yummy
★★★★★
Sounds so good! Have a nice day 🙂
Hello, Does this recipe freeze well? I have 4 heads of cauliflower and love to have “make aheads” in my freezer and I am a souper girl LOL!
Hi! Yes, feel free to freeze it 🙂
Easy and delicious. I seasoned with garlic and onion powder and Tony Chachere’s (no salt). I also added sweet potato and broccoli. The nutritional yeast made it delicious!
Sounds so good! So glad you liked it!
Which would work better, soy or almond milk (unsweetened)? I’m assuming that coconut milk might be too sweet.
Hi! Both will work well 🙂 I prefer soy but that’s up to you!
SO delicious, and simple to make. Was great on a freezing cold day
★★★★★
Hi Elaine! I’m so glad you liked it 🙂
I needed to use up a head of cauli from my CSA box and was not expecting much but…omg YUM! So delish and easy I’m saving this recipe forever!
★★★★★
Hi Linda! Thank you so much for your kind comment 🙂
Cover the kettle when cooking the soup? Or do you want liquid to boil and escape?
Hi Lisa! Feel free to cover it but it’s not necessary!
Hi! I know this is a strange question for a vegan recipe, but… can I replace the plant milk with regular milk? Thanks!
Hi Eliana! We don’t use non-vegan milk so I don’t know if this recipe will work with it! Even so, I encourage you to use vegan milk 🙂