Vegan cream of cauliflower soup makes a lovely introduction to a spring meal, though you can enjoy this creamy bowl of comfort in fall and winter as well.
How to make the soup creamier: To make this vegan cauliflower soup recipe extra creamy, I recommend adding a half cup of plant-based (vegan) creamer — unsweetened, of course.
However, you can just use more plant-based milk if this isn’t something you stock in your refrigerator.
What kind of plant-based milk to use: As for the plant-based milk, use one with a completely neutral flavor. For soups, my favorite is a fairly thick oat milk. Almond milk works well, too. Some of the nut milk brands have a natural sweetness even if unsweetened, so it’s best to taste before adding to the soup.
Recipe adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.
Vegan Cream of Cauliflower Soup
Vegan cream of cauliflower soup makes a lovely introduction for a spring meal, though you can enjoy this creamy bowl of comfort in fall and winter as well.
Ingredients
- 1 tablespoon olive oil
- 1 large or 2 medium onions, chopped
- 2 to 4 cloves garlic, minced
- 32-ounce container vegetable broth (or 4 cups water with 2 vegetable bouillon cubes)
- 1 large head cauliflower, chopped into 2-inch chunks
- 2 medium potatoes, peeled and diced
- 2 teaspoons salt-free seasoning (like Mrs. Dash Table Blend)
- 1/2 teaspoon ground cumin
- 15-ounce can great northern beans or cannellini, drained and rinsed
- 1 1/2 to 2 cups plain unsweetened plant-based milk, or as needed
- 1/2 cup unsweetened plant-based creamer (or just use more plant-based milk)
- Salt and freshly ground pepper to taste
Garnishes (choose any 2 or 3 of the following):
- Fresh parsley or cilantro leaves, whole or chopped
- Croutons
- Steamed fresh green peas (about 3/4 cup)
- Steamed red bell pepper strips (from about 1 large pepper)
Instructions
- Heat the oil in a soup pot and add the onion. Sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
- Add the broth, cauliflower, potatoes, seasoning, and cumin. Bring to a slow boil, then lower the heat. Cover and simmer gently for about 20 minutes, or until the vegetables are tender. Remove from the heat.
- To puree in a blender: Transfer the vegetables and a little of the broth, along with the beans, to a blender and puree until smooth. Do this in batches if need be. Transfer the puree back into the soup pot.
- To puree with an immersion blender: Simply insert the immersion blender into the pot and process until soup is as smoothly pureed as you can get it — it’s not going to come out as smoothly as it would in a blender. Of course, if you prefer you can leave a little texture on purpose.
- Stir in enough plant-based milk to give the soup a medium-thick consistency, then add the creamer. Season with salt and pepper. Heat through over medium-low heat until piping hot, about 5 minutes, but don’t bring to a simmer.
- If time allows, let the soup stand off the heat for 1 to 2 hours then heat through before serving. Top each individual serving with 2 or 3 of the garnishes.
If you like this cauliflower soup, you might also enjoy …
Roasted Cauliflower Soup with Lemon Parsley Pesto
See lots more vegan soups & stews.
Leave a Reply