This vegan cauliflower soup is a comforting, wholesome, and satisfying dish that’s perfect for any occasion. Made with simple, nutritious ingredients, it’s creamy without the need for dairy and packed with flavor from herbs and spices. Whether you’re preparing a light lunch, a dinner starter, or a meal-prep option, this recipe is sure to please.
Ingredients
For the Soup:
Cauliflower: 1 large head (about 2 pounds, chopped into florets)
Aromatics: 1 medium onion (diced), 2 medium carrots (diced), and 2 celery stalks (diced)
Garlic: 3 cloves (minced)
Broth: 4 cups vegetable broth (preferably low-sodium)
Plant-Based Milk: 1 cup unsweetened almond or oat milk
Oil: 2 tablespoons olive oil or coconut oil
Herbs: 1 teaspoon each of dried thyme and dried rosemary
Seasoning: Salt and pepper to taste
Lemon Juice: Juice of 1 lemon (for brightness)
Optional Toppings:
Chopped fresh parsley
Roasted chickpeas
Croutons
Drizzle of olive oil
Instructions
Step 1: Prepare the Vegetables
Chop Cauliflower: Remove leaves and stems, then cut the cauliflower into uniform florets.
Dice Aromatics: Dice the onion, carrots, and celery. Mince the garlic for a fresh and aromatic base.
Step 2: Sauté the Vegetables
Heat Oil: Warm 2 tablespoons of olive oil in a large pot over medium heat.
Cook Aromatics: Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Add Cauliflower and Broth
Combine Ingredients: Add the cauliflower florets to the pot and stir with the sautéed vegetables.
Pour Broth: Pour in 4 cups of vegetable broth.
Season: Sprinkle in thyme, rosemary, salt, and pepper.
Step 4: Simmer the Soup
Cook Until Tender: Bring the soup to a gentle boil, reduce the heat, cover, and simmer for 20-25 minutes until the cauliflower is tender.
Step 5: Blend the Soup
Cool Slightly: Allow the soup to cool for a few minutes before blending.
Blend: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
Adjust Consistency: Stir in 1 cup of plant-based milk for a creamier texture.
Step 6: Add Lemon Juice and Serve
Brighten the Flavor: Stir in the juice of 1 lemon to enhance the soup’s flavor. Adjust salt and pepper to taste.
Garnish: Ladle into bowls and garnish with parsley, roasted chickpeas, croutons, or a drizzle of olive oil.
