ObiThe Best Vegan Cauliflower Soup Recipe
Cauliflower soup is not a soup like any other out there, the richness in creaminess and that cauliflower flair makes it all the more appetizing. There are many reasons to love cauliflower soup but this is not article where I intend to list those, rather a guide to share with you how to I make my creamy cauliflower soup that everyone cauliflower lover or even anyone that enjoys thick soups, would completely love without a doubt.
Predictably, cauliflower florets form the base for this soup, every other ingredients added to this soup would depend on how well the cauliflower florets are prepared. Some people roast theirs to bring out caramelized notes that’ll deepen flavors. But in my recipe I don’t, you could if you want to.
The magic truly happens when it’s time to blend, because that is when the richness of the soup is made evident. The way you blend everything determines how smooth and creamy it’ll be. What I’d recommend is just follow the steps I listed in the guided recipe card below.
Best Vegan Cauliflower Soup Recipe
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Immersion blender or countertop blender
- Measuring cups and spoons
- Ladle
Ingredients
- 1 large head of cauliflower chopped into florets
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 medium potato peeled and diced (for creaminess)
- 4 cups vegetable broth low sodium
- 1 cup unsweetened vegan milk almond, soy, or oat
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg optional
- 1 tablespoon lemon juice
- Fresh parsley or chives chopped this is for garnish
Instructions
Prepare the vegetables:
- Begin by washing the cauliflower thoroughly and chopping it into small, even-sized florets to ensure even cooking. Dice the onion, mince the garlic, and peel and cube the potato. Set all vegetables aside so they are ready to use.
Saute the aromatics:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and saute for another 30 to 60 seconds, stirring constantly to prevent burning, until fragrant.
Build the soup base:
- Add the cauliflower florets and diced potato to the pot. Stir well to coat the vegetables in the oil and aromatics. Cook for 2 to 3 minutes to lightly soften the vegetables and enhance their flavor.
Simmer:
- Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let the soup simmer for 18–22 minutes, or until the cauliflower and potatoes are very tender and easily pierced with a fork.
Blend until smooth:
- Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. If using a countertop blender, carefully transfer the soup in batches and blend until smooth, then return it to the pot.
Season and finish:
- Stir in the vegan milk, salt, pepper, smoked paprika, and nutmeg (if using). Return the soup to low heat and simmer uncovered for another 5 minutes, stirring occasionally. Taste and adjust seasoning as needed, then stir in the lemon juice to brighten the flavors.
Serve:
- Ladle the soup into bowls and garnish with fresh parsley or chives. Serve warm with crusty bread or a side salad for a complete meal.
Nutrition
Obi
Jessica
