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 Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Side dish
- Cuisine: Vegan
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!
Heather says
May 5, 2019 at 00:03Delicious, I added some potato as well
Iosune says
May 5, 2019 at 09:36Hi Heather! Sounds so good 🙂 So glad you liked it!
Elaine says
April 26, 2019 at 01:43This recipe was amazing, couldn’t believe how good it is. I have had to omit oils in my diet and have found frying onions in a little water very successful. I need to watch it until the water is evaporated and the onions get browned a little which gives a great taste.
Iosune says
May 1, 2019 at 09:44Hi Elaine! Yes, water is a great alternative to oil 🙂 So glad you enjoyed the soup!
Charlene says
April 16, 2019 at 18:15I have lots of frozen cauliflower from our CSA. Could I use that in your recipe?
Iosune says
April 17, 2019 at 08:32Hi Charlene! I’ve never tried it, but I think it should work 🙂
Alexis says
March 28, 2019 at 01:01It was delicious! My kids loved it! I added a bit more salt.
★★★★★
Iosune says
March 28, 2019 at 05:02Hi Alexis! I’m so happy to hear that 🙂
Dawn says
March 7, 2019 at 01:11I made this for dinner tonight. It was amazing! I didn’t expect to like it as much as I did, but my husband loves cauliflower. I followed the recipe exactly and added no toppings. Fantastic! Thank you!
Iosune says
March 9, 2019 at 06:23Hi Dawn! Thank YOU 🙂 So glad you guys enjoyed it!