Vegan Cream of Cauliflower Soup
This vegan cauliflower soup is the perfect texture: a smooth and creamy soup that's still soup-texture without being watery. It’s also full of flavor without being overwhelming. This, my friend, is a soup Goldilocks would be proud of. Even T, our resident cauliflower-hater approves!
Ingredients
- 2 Tbsp olive oil or veggie broth for oil-free
- 1 large head of cauliflower destemmed and roughly chopped
- 6 large garlic cloves roughly chopped
- 1/2 large onion roughly chopped
- 5 cups water
- 1/2 cup cashews or sunflower seeds for nut-free
- 2 Tbsp vegan chicken bouillon powder
- 1 Tbsp white miso
- 1 Tbsp lemon juice
- 1 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp pepper
Instructions
- Saute onion, garlic, and cauliflower for 15-20 minutes on medium low heat. Stir often.
- Then, add the rest of the ingredients. Cover and bring to a boil. Once boiling, reduce the heat to medium and cook for 10 more minutes partially covered.
- Transfer the contents of your soup pot to a heat-safe high-powered blender. Depending on the size of your blender, you may need to do this in two batches. Start at a low speed and carefully increase the speed to high. Once at high speed, blend for at least 1 full minute or until everything is completely smooth and creamy.
- Serve this soup hot topped with fresh herbs, green onions, or your favorite toppings and enjoy!
Notes
Blender Note: Unless you’re using the coconut milk or olive oil option (see the ingredient section above), I would not use an immersion blender to make this recipe. This will not break up the seeds/cashews enough to create that creamy broth. You’ve been warned.
If using frozen cauliflower, you'll need about 6-8 cups. It makes a nice big batch!
Nutrition
Calories: 108kcalCarbohydrates: 9gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 553mgPotassium: 303mgFiber: 2gSugar: 3gVitamin A: 5IUVitamin C: 37mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!