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Vegan Cauliflower Soup

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Vegan Cauliflower Soup is a creamy, comforting, and nourishing dish made with cauliflower, plant-based ingredients, and flavorful seasonings. It’s quick and easy to make, perfect for a light yet satisfying meal.

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 large head cauliflower, chopped into florets

4 cups vegetable broth (or water for a lighter version)

1 cup unsweetened almond milk (or any plant-based milk)

1 teaspoon dried thyme

1/2 teaspoon ground turmeric (optional, for a golden color)

Salt and pepper to taste

1 tablespoon lemon juice (optional, for brightness)

Fresh parsley or chives for garnish (optional)

Instructions

  1. Sauté the Onion and Garlic: Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5-6 minutes until softened. Add minced garlic and cook for another 1 minute until fragrant.
  2. Cook the Cauliflower: Add cauliflower florets to the pot, stir well with onions and garlic, and cook for 5-6 minutes, allowing the cauliflower to soften slightly.
  3. Add the Broth and Seasonings: Pour in vegetable broth (or water), and add dried thyme, turmeric (if using), salt, and pepper. Stir everything together and bring to a simmer.
  4. Simmer the Soup: Cover and cook for 15 minutes, until the cauliflower is tender.
  5. Blend the Soup: Use an immersion blender to blend the soup until smooth. For a chunkier texture, blend only half of the soup.
  6. Add the Plant-Based Milk: Stir in almond milk, bring the soup back to a simmer. Adjust seasoning with salt, pepper, and herbs as needed.
  7. Finish with Lemon Juice: Stir in lemon juice for brightness (optional).
  8. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley or chives (optional). Serve hot and enjoy!

Notes

For a creamier soup, add coconut milk or cashew cream instead of almond milk.

If you like spice, add cayenne pepper or chili flakes for a heat boost.

Roast the cauliflower beforehand for a deeper, richer flavor.

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