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.
📖 Recipe
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: 4
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?Let us 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!
June says
Very ez and tasty 😋, thank you.
I added a drop of plain yogurt in the center of soup. My son who's extremely careful with what he eats, ask me for the recipe.
Iosune says
Hi June! Sounds great 🙂 SO glad you guys liked it!
Serena says
if I use coconut milk should I use the stuff from the box or from the can? The recipe isn't very specific about the plant milk.
Iosune says
Hi Serena! You could use both as long as they unsweetened 🙂 Pretty much any plant milk will do, though. Have a nice day!
Serena says
Thanks for the response 🙂 I’m about to start cooking now!
Iosune says
Hope you enjoyed it 🙂
April C. says
Just made this and it was delicious and so easy and creamy! Couldn’t find my immersion blender but used a standard blender and it worked great. Excellent recipe! It’s like a bisque…so thick and rich without any cholesterol! We loved it. Thank you!
Iosune says
Hi April! SO glad you guys loved it 🙂
Sher says
Hello, Canadian gal here. I just finished eating this delicious recipe. I highly recommend you give this one a go.
Delish Dish.
Iosune says
Hi Sher! Thanks a lot 🙂 Have a nice day!
Star says
Just made this recipe. Tastes really good, quick and easy to make. Will
Definitely make again..
Iosune says
Hi Star! I'm glad you liked it 🙂
Leslie says
Love it! I sliced some onion and mushrooms, sauteed them until they were crispy, folded in some vegan smoked gouda, then topped with the mushrooms, onions, croutons, smoked paprika and parsley. Delicious!
Iosune Robles says
Sounds so good 🙂 Thanks for your comment!
Lucy says
I just made this, and it is downright delicious! The only thing I added was fresh rosemary. Will definitely make it again!
Susan Krcmar says
love this recipe, and will be making it often.
Thank you!