Creamy Vegan Cauliflower Soup

Name: Creamy Vegan Cauliflower Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
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

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.

50 minEasyServes 4200 cal/serving

AmericanSoupBlenderVeganVegetarianLow CarbDairy-FreeEgg-FreeGluten-FreeNut-FreeLow-SodiumAlcohol-FreeCorn-Free

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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

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.
2

Add 5 peeled garlic cloves and cook for 2 minutes until fragrant.
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.
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.
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.
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.
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).

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Questions

How long does Creamy Vegan Cauliflower Soup take?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 4 (18 minutes): "Cook uncovered until the cauliflower is very tender, about 15-18 minutes."

What should Creamy Vegan Cauliflower Soup look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the cauliflower is very tender.

What can I use instead of nutritional yeast in Creamy Vegan Cauliflower Soup?

The entry for Creamy Vegan Cauliflower Soup calls for 2 tbsp nutritional yeast. In its place: Finely grated Parmesan where dairy is fine. For vegan cooking, a little white miso gives the savor without the cheesiness.

How hot is Creamy Vegan Cauliflower Soup?

Moderately. The heat in Creamy Vegan Cauliflower Soup comes from 1/4 tsp red pepper flakes (optional). For a milder plate, halve the chili flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I freeze Creamy Vegan Cauliflower Soup?

Yes. Refrigerate Creamy Vegan Cauliflower Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

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