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’ve made this at least 1/2 dozen times exactly as written. Tonight, after putting the onion and garlic in the pot, I realized I only had vanilla oat milk. So, I put in 3.5 cups of water and a small can (5.4 oz) of coconut cream. I think it’s the best version I’ve made yet. I also always add frozen broccoli or frozen California blend (broccoli, carrots, cauliflower).
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Sounds so good 🙂 So glad you liked our vegan cauliflower soup!
Delicious and easy to make!
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Thanks Laura 🙂 So glad you liked it!
Oh WOW, just WOW!!! This recipe was so, so, easy and simple to make.
I thought, oh its too simple. Its going to be bland. I didn’t add or change anything! (I used Soy plant milk)
I’m Vegan, but my partner isn’t. He tried it, and his eyes lit up. He had a serve, and then came back for more.
This is a truly beautiful tasting soup. I’ll be making it regularly.
Thanks Iosune
Melbourne, Australia
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Hi! So glad you and your partner liked our soup 🙂 Thanks for writing to us!
A tasty, delicious soup with simple ingredients. I added a potato to the pot at the same time as the cauliflower to make it creamy and instead of the nut milk I added a cup of almond yoghurt that needed using up. Will definitely be using this recipe again. I found it din’t even need toast or bread as it was very satisfying on its own.
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Hi Heather!! It is great to know you liked it so much! Thank you!! 🙂
I make cauliflower soup like this. I also use it as my base for any other creamy soup. Cook carrots with the cauliflower & it looks cheesy. Add some extra sharp cheese or nutritional yeast. Then add broccoli if you like.
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Hi Chris! Sounds great, but I would use nutritional yeast because I’m a vegan 🙂
I am making this now. Will let you know how I liked it. Used coconut milk, some sweet peppers and ginger. What cracks me up is the 5 minutes prep time! Really? I’ve been working for an hour. A little larger quantity, but…..
Hi Marty! The prep time is the time you need to chop the veggies, the cooking time is 25 minutes as you can see in the recipe box 🙂
Absolutely delicious and easy recipe. Used crispy fried onions as a garnish.
Only suggestion with regard to size of cauliflower head. Some are bigger than others. I used 2/3 of mine.
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Hi Helen! Thanks a lot 🙂
I’ve tried it with other vegetables (broccoli, squash), different roasted nuts and sunflower seeds, chick peas, and other beans. The original recipe is my favorite, but I like to experiment.
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Hi Linda! Thank you so much for your comment 🙂
This looks fantastic but I am wondering about the nutritional information as I am always trying to keep track of protein. 13 grams of protein per serving seems high for the listed ingredients(?)
Hi Lisa! I’m not a nutritionist, I just use a web to calculate the nutritional info 🙂 Maybe it was a mistake. I use this web: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I added 2 potatoes and a little extra broth & milk with the cauliflower, & boosted the omega-3s by adding 1.5 tbsp. flax meal with the nutritional yeast. Yum!
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Hi Mary Beth! Sounds great 🙂
We really enjoye the ricipe. I made a double recipe and froze some. Thank you
Hi Donna! So glad you guys enjoyed it 🙂
Delicious recipe! I added sliced ginger and 1 tsp of Turmeric. Thank you so much for the recipe~
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Hi Michele! Sounds great 🙂 Thank YOU!
I have made this recipe many times now and it’s always a hit with my family. I like to add a little extra seasoning and cook some bigger pieces of cauliflower to be added after everything is blended. So easy and so delicious! Highly recommend!
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Hi Kirsten! So glad you guys enjoy it 🙂 Thanks a lot!
I made this cauliflower soup this evening, following the recipe exactly. I topped it with some chopped chives and chopped toasted cashew nuts. It was soup perfection!
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Hi Inge! Sounds greats 🙂 So glad you liked it!
Easy to make and so delicious 😋 I’ll be making this again and again!
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Hi Jeanette! Thanks a lot 🙂
I never leave reviews – this actually might be my first one for a recipe. But AMAZING and so easy to make. I added more vegetable broth and almond milk (because I’m a dummy and left it on the stove longer than 15-20 minutes it needed to be), but still so so so good. I’m amazed at how creamy it came out.
★★★★★
Hi Joyce! Thank YOU so much 🙂 So glad you enjoyed it!
I cannot pin this recipe, I have the pin button but it isnt grabbing any pictures from the page. I wish you had some pin button somewhere on the page! I’m on mobile, so it may be a mobile only issue.
Hi Kayleen! Thank you so much for your comment 🙂 We’re already trying to fix it. Sorry for the inconvenience!
Delicious recipe! Love these simple, satisfying, and vegan recipes! Could you let me know how you got to 52g of protein for the whole recipe? Thank you!
Hi Sophie! Thanks a lot 🙂 I use this web to calculate the nutritional info: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Delicious, I added some potato as well
Hi Heather! Sounds so good 🙂 So glad you liked it!
This 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.
Hi Elaine! Yes, water is a great alternative to oil 🙂 So glad you enjoyed the soup!
I have lots of frozen cauliflower from our CSA. Could I use that in your recipe?
Hi Charlene! I’ve never tried it, but I think it should work 🙂
It was delicious! My kids loved it! I added a bit more salt.
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Hi Alexis! I’m so happy to hear that 🙂
I 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!
Hi Dawn! Thank YOU 🙂 So glad you guys enjoyed it!