Description
A comforting and creamy vegan cauliflower soup that’s both nutritious and easy to make. This dairy-free recipe uses simple vegetables and spices to deliver a flavorful, plant-based meal perfect for any season.
Ingredients
Scale
Vegetables
- 1 medium head cauliflower, cut into florets
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 1 carrot, chopped
Liquids & Oils
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or other plant-based milk)
Spices & Seasonings
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- Salt and black pepper to taste
- 1 tablespoon lemon juice
Garnish (optional)
- Chopped chives or parsley
Instructions
- Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened. Add the minced garlic, ground cumin, and turmeric, and cook for an additional 1 minute until fragrant.
- Add Vegetables: Stir in the cauliflower florets, diced potato, and chopped carrot, mixing well to coat with the spices.
- Simmer Soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until all the vegetables are very tender.
- Blend the Soup: Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
- Finish and Season: Stir in the unsweetened almond milk, lemon juice, salt, and black pepper. Return the pot to low heat and warm the soup through. Taste and adjust the seasoning as needed.
- Serve: Ladle the hot soup into bowls and garnish with chopped chives or parsley if desired. Enjoy your creamy vegan cauliflower soup!
Notes
- For extra creaminess, add 1/4 cup canned coconut milk or soaked cashews before blending.
- Serve with crusty bread or a fresh side salad for a complete meal.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Adjust the consistency by adding more almond milk or broth if you prefer a thinner soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 130
- Sugar: 5g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
