Cauliflower Vanilla Soup
Dive into the unexpected harmony of flavors with this creamy Cauliflower Vanilla Soup, a truly unique twist on cozy comfort food! This velvety soup combines the earthy nuttiness of cauliflower with the surprising warmth of pure vanilla extract, creating a rich and flavorful dish that’s both savory and subtly sweet. Coconut milk lends a luscious creaminess, while aromatic sautéed onions and garlic elevate the base. Made with wholesome ingredients and ready in just 45 minutes, it’s the perfect recipe for a healthier, yet indulgent, weeknight dinner or an elegant appetizer to impress guests. Garnish with fresh parsley or microgreens for a vibrant finish, and savor this refined, dairy-free delight that will become a new household favorite! Perfect for those searching for "cauliflower soup recipes," "vanilla-infused dishes," or "creamy vegan soups."
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 4 cups Vegetable stock
- 1 cup Coconut milk (unsweetened)
- 1 teaspoon Vanilla extract
- 1 teaspoon or to taste Salt
- 0.25 teaspoon Ground white pepper
- 2 tablespoons Fresh parsley or microgreens (optional, for garnish)
Instructions
Prepare the cauliflower by removing the leaves and cutting the head into small florets. Rinse thoroughly and set aside.
In a large pot, heat the olive oil over medium heat. Add the diced yellow onion and sauté for 3-4 minutes, or until translucent.
Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.
Add the cauliflower florets to the pot and pour in the vegetable stock. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the cauliflower is very tender.
Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches, blending until smooth and returning it to the pot.
Stir in the coconut milk, vanilla extract, salt, and white pepper. Reheat the soup gently over low heat but do not let it boil.
Taste and adjust seasoning as necessary. If the soup is too thick, you may add a bit more vegetable stock or water to reach your desired consistency.
Serve hot, garnished with fresh parsley or microgreens if desired.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5324 mg | 231% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 35.4 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3930 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
