Creamy Vegan Cauliflower Soup
Warm up with a bowl of this silky-smooth Creamy Vegan Cauliflower Soup, a comforting dish that’s as wholesome as it is indulgent. Made with roasted cauliflower, aromatic garlic, and sautéed onion, this dairy-free soup gets its luscious texture from unsweetened coconut milk and its savory depth from nutritional yeast and a hint of smoked paprika. Perfectly spiced with ground cumin and brightened by a splash of fresh lemon juice, this easy-to-make, one-pot recipe comes together in just 45 minutes. Ideal for a cozy weeknight meal or an elegant starter, it’s best served with a sprinkle of fresh parsley, a dash of chili flakes, or your favorite crusty bread. Rich, flavorful, and plant-based, this cauliflower soup is destined to become a staple in your vegan soup repertoire.
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Recipe Information
Ingredients
- 1 large head cauliflower (florets only)
- 1 medium yellow onion
- 4 garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- 2 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons optional garnish: fresh parsley
- 0.5 teaspoon optional garnish: chili flakes
Instructions
Chop the cauliflower into small florets, dice the onion, and peel the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Add the garlic cloves and sauté for another 1-2 minutes, stirring frequently to avoid burning.
Add the cauliflower florets, vegetable broth, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the cauliflower is tender.
Turn off the heat and allow the soup to cool slightly. Using an immersion blender, blend the soup until it is creamy and smooth. Alternatively, you can use a countertop blender, but work in batches and be cautious of the hot liquid.
Once blended, stir in the unsweetened coconut milk, nutritional yeast, and lemon juice. Taste and adjust seasoning if necessary.
Return the pot to low heat and warm the soup through, stirring occasionally, for 5 minutes.
Ladle the soup into bowls and garnish with fresh parsley, chili flakes, or your preferred toppings if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4919 mg | 214% | |
| Total Carbohydrate | 124.7 g | 45% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 36.3 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 847 mg | 65% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4753 mg | 101% | |
*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.
