Description
Indulge in the velvety goodness of this vegan cauliflower soup that’s creamy, comforting, and bursting with flavor. Perfect for a cozy night in or as a starter for a dinner party, this recipe is sure to become a favorite among vegans and non-vegans alike.
Ingredients
Scale
Main Ingredients:
- 1 large head cauliflower (about 6 cups florets)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
Additional Ingredients:
- 1 cup unsweetened oat milk (or other plant-based milk)
- 1 medium potato, peeled and diced (optional for extra creaminess)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened, about 4 minutes.
- Cook Cauliflower: Stir in cauliflower florets and potato, if using. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until cauliflower and potato are tender, about 15 minutes.
- Blend and Season: Using an immersion blender (or transferring carefully to a blender in batches), blend until smooth and creamy. Stir in oat milk, nutmeg, and lemon juice, adjusting salt and pepper to taste.
- Finish and Serve: Warm through, then serve hot, garnished with fresh parsley.
Notes
- For deeper flavor, roast the cauliflower and onion at 400°F for 25 minutes before adding to the soup.
- Cashews can be blended in for a richer, creamier texture.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1¼ cups
- Calories: 150
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
