Print

Creamy Vegan Cauliflower Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 10 reviews

This creamy vegan cauliflower soup is a comforting, nourishing dish perfect for any season. Featuring tender roasted and simmered cauliflower with chickpeas, aromatic spices, and a smooth blend of almond milk and nutritional yeast, it offers a rich, velvety texture without any dairy. The optional roasted cauliflower garnish adds a delightful caramelized note and texture contrast. Ready in just 30 minutes, this soup is an excellent wholesome option for vegan and plant-based diets.

Ingredients

Roasted Cauliflower Garnish (Optional)

  • 1 cup cauliflower florets
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste

Soup

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/8 teaspoon ground nutmeg
  • 5 cups cauliflower florets (approximately 1 large head, divided into 1 cup for roasting and 4 cups for soup)
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 3 cups low-sodium vegetable broth
  • 1 cup unsweetened, plain almond milk (or any non-dairy milk of choice)
  • 2 tablespoons nutritional yeast (optional)
  • 2-3 dashes hot sauce (optional)
  • Optional garnishes: chopped almonds, fresh chopped parsley

Instructions

  1. Prepare Roasted Cauliflower Garnish: Preheat the oven to 425°F (220°C). Toss 1 cup of cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until golden brown. Set aside for garnish.
  2. Sauté Aromatics: Heat 1 tablespoon olive oil in a soup pot over medium heat. Add diced onion and sauté for 4-5 minutes until soft and translucent. Add minced garlic, cumin, salt, black pepper, and ground nutmeg; sauté for 1 minute until fragrant.
  3. Cook Cauliflower and Chickpeas: Add the remaining cauliflower florets (about 4 cups), rinsed chickpeas, and vegetable broth to the pot. Stir to combine, increase heat to bring to a boil, then cover and reduce heat to medium-low. Simmer for 15 minutes, until cauliflower is tender and easily pierced with a fork.
  4. Blend the Soup: Remove the pot from heat. Stir in almond milk, nutritional yeast, and hot sauce if using. Using an immersion blender, purée the soup directly in the pot until silky smooth. Alternatively, carefully transfer the soup in batches to a blender (do not fill beyond max line) and blend until smooth.
  5. Serve: Serve the warm soup topped with the roasted cauliflower garnish, chopped almonds, and fresh parsley if desired. Enjoy immediately.

Notes

  • For a nuttier flavor, consider adding a roasted garlic clove during the sauté step.
  • Nutritional yeast adds a cheesy flavor but can be omitted to reduce sodium and keep it simpler.
  • Adjust the thickness by adding more vegetable broth or non-dairy milk to your preference.
  • Store leftovers in an airtight container refrigerated up to 4 days or freeze for up to 3 months.
  • Reheat gently on stovetop or microwave, stirring occasionally.

Find it online: https://marthatasty.com/creamy-vegan-cauliflower-soup-recipe/