Vegan Creamy Cauliflower Soup
Warm up with a comforting bowl of Vegan Creamy Cauliflower Soup, a nutritious and velvety dish that’s perfect for any occasion! This dairy-free recipe combines the mild, nutty flavor of cauliflower with the richness of unsweetened almond milk and the umami-packed boost of nutritional yeast for a truly satisfying experience. Fresh garlic, onions, and thyme create an aromatic base, while a touch of lemon juice adds a bright pop of freshness to every spoonful. Ready in just 45 minutes, this plant-based soup is not only easy to make but also packed with wholesome ingredients, making it a go-to choice for weeknight meals or cozy gatherings. Serve it with a sprinkle of chives for an elegant finish, and you have a delicious, creamy treat that’s light, healthy, and completely vegan!
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 garlic cloves
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 0.25 cup nutritional yeast
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons chopped chives
Instructions
Begin by preparing the cauliflower. Remove the outer leaves and chop the cauliflower into florets, discarding the thick stalk.
In a large pot, heat the olive oil over medium heat.
Chop the onion and add it to the pot, sautéing for about 5 minutes until it becomes translucent.
Mince the garlic cloves and add them to the pot, cooking for another minute until fragrant.
Add the cauliflower florets to the pot, stirring well to coat them with the onion and garlic mixture.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 15-20 minutes, or until the cauliflower is tender.
Remove the pot from the heat and, using an immersion blender, puree the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a blender in batches for blending.
Return the pot to the stove and stir in the almond milk, nutritional yeast, fresh thyme, salt, and black pepper. Heat the soup gently over low heat until it is warmed through.
Just before serving, stir in the lemon juice to add a hint of freshness.
Ladle the soup into bowls and garnish with chopped chives.
Serve hot, and enjoy your creamy cauliflower soup!
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5441 mg | 237% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 30.1 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 720 mg | 55% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3565 mg | 76% | |
*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.
