Vegan Cauliflower Soup
This creamy vegan cauliflower soup is one of those easy recipes that comes together with just a few simple ingredients. It’s smooth, cozy, and ready in about 30 minutes, with no cashews, coconut milk, or roasting needed.
Servings: 4
Calories: 141kcal
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- ½ onion chopped
- 1 head cauliflower cut into florets
- 2 cups vegetable broth
- 1 cup unsweetened plant milk I use soy milk
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup nutritional yeast optional
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 3-5 minutes, stirring occasionally, until softened and lightly golden.
- Add the cauliflower, vegetable broth, and plant milk. Stir well and bring to a boil.
- Reduce the heat and simmer, partially covered, for 15-20 minutes, or until the cauliflower is very tender.
- Remove from the heat and add the salt, black pepper, and nutritional yeast, if using. Blend until smooth and creamy with an immersion blender, or carefully transfer the soup to a regular blender and blend in batches. Serve immediately.
Notes
- Keep leftovers in an airtight container in the refrigerator for 4-5 days.
- Freeze in a freezer-safe container or bag for up to 3 months, leaving a little room for expansion.
- Thaw overnight in the refrigerator, or reheat gently from frozen if needed.
- Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of vegetable broth or plant milk if the soup has thickened.
Nutrition
Serving: 1serving | Calories: 141kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 805mg | Potassium: 518mg | Fiber: 4g | Sugar: 6g | Vitamin A: 251IU | Vitamin C: 71mg | Calcium: 65mg | Iron: 1mg
