Creamy Vegan Cauliflower Soup
A silky, blended soup made entirely from plants - roasted cauliflower, garlic, and onion pureed with coconut milk and vegetable broth into a velvety bowl that is dairy-free and deeply satisfying.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tbsp olive oil
- 1 yellow onion, roughly chopped
- 5 garlic cloves, peeled
- 3 cups low-sodium vegetable broth
- 1 cup full-fat canned coconut milk
- 2 tbsp nutritional yeast
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tsp fresh lemon juice
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh chives or parsley, chopped
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 roughly chopped yellow onion and a pinch of salt. Cook, stirring, until softened and translucent, about 7 minutes.
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2
Add 5 peeled garlic cloves and cook for 2 minutes until fragrant.
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3
Add 1 cut into florets large head of cauliflower and stir to coat. Cook for 5 minutes, stirring occasionally, until the edges begin to lightly color.
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4
Pour in 3 cups low-sodium vegetable broth and 1 cup full-fat canned coconut milk. Bring to a boil, then reduce heat to a simmer. Cook uncovered until the cauliflower is very tender, about 15-18 minutes.
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5
Remove from heat. Working in batches, transfer the soup to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot. Use caution - hot liquids expand; fill the blender no more than half full and vent the lid.
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6
Return the blended soup to the pot over low heat. Stir in 2 tbsp nutritional yeast, 1/2 tsp ground cumin, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 2 tsp fresh lemon juice. Simmer for 2 minutes.
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7
Ladle into bowls and top with 2 tbsp chopped fresh chives or parsley and a pinch of 1/4 tsp red pepper flakes (optional).