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!
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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
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!
Waooh! Just the perfect soup I need just now! I love so much cauliflowers!! and this recipe is sooo easy!! Many thanks!
Kisses from New Delhi
Françoise
★★★
Hi Françoise! Thank you so much 🙂 Hope you enjoy it!
I just made the soup (supposed to be for dinner this evening) my husband and daughter had it for breakfast…..they LOVE it! So yummy! Will put this in our rotation of meals.
Lacey
★★★★★
Hi Lacey! SO glad you liked it 😀 Have a nice day!
Did this today. It was excellent. Saved it in my vegan recipes folder.
★★★★★
Hi Joe! Thanks a lot 😀 I’m so glad you liked it!
Fed this tonight to my husband who is battling a head cold. “Hits the spot!” was his comment! This is a great recipe. Very simple, but tastes and presents like something much richer. Mine came out thick and wonderfully creamy (I used plain rice milk). I topped it with snipped chives and vegan “bacon.” Oh yeah….yum!
★★★★★
Hi Suzy! I’m so glad you liked it 🙂 Hope your husband is better. Have a nice day!
I love these recipes! You were on healthnutritionfit.com in the top 5 vegan food blogs of 2016!
★★★★★
Hi Kristin! Thank you so much 😀 Happy new year!
Looks yummy! Can you freeze the leftovers?
Hi Tracy! Thanks!! Yes, you can 🙂 Have a nice day!
Made this today and really enjoyed it. Even the non-vegan loved it ?
★★★★
Hi Elva! I’m so glad you liked it! Have a nice day 😀
I love this recipe! I added two small sweet potatoes and a medium red potato and a cup of peashoots but could have been fine with or without just made it heartier! Yummy
Hi Heidi! Thanks a lot 🙂 Sounds great!
Love this soup! I doubled the recipe as I like to have some leftovers for the next day and add a salad or an entre…..also added two potatoes (diced) and used unsweetened cocunut milk.Thank you so much for giving me yet another soup that I will use again and again.
Hi Leslie! You’re so welcome 🙂 So glad you enjoyed it!
I used coconut oil instead of olive oil and left the garlic out – It tasted great!
Lovely recipe.
Thank you!
★★★★
Hi Jacqui! So glad you liked it 😉
Love it! I’ve made it twice already, topped it with chopped walnuts and black truffle salt. Super delicious, my carnivore husband says this is his new favorite soup!
★★★★★
Hi Veronica! So glad you and your husband enjoyed our soup 🙂
I just made this soup and tagged it on instagram. Its everything I hoped for and more! I topped with some peas, red pepper flakes, cholula sauce and a sprinkle of parmesan ( I know that is not vegan but I am not vegan so I added it, tastes great without the parmesan too)
Hi Vishakha! So glad you liked it 🙂 Have a nice day!
Thank you Simple Vegan for another simple, tasty and healthy recipe! I didn’t have a whole cauliflower so I added potato and broccoli as substitutes (thank you for adding that in your tips!) and it was still great!
Thanks again!
★★★★★
Hi Kate! Thank YOU so much for making this recipe and for your kind words 🙂
20 stars! Super simple to make and delicious. I’ve made it twice and everyone loves it! Thank you so much for sharing.
★★★★★
Hi Rebecca! Thanks a lot 🙂 So glad you liked it so much!
I roasted the cauliflower in the oven for about 15 minutes before adding it to the broth and almond milk. It was delicious!
★★★★★
Hi Cara! Sounds amazing 🙂