Description
Warm up with a bowl of this creamy and flavorful vegan cauliflower soup. Made with wholesome ingredients and bursting with spices, it’s a comforting and nutritious choice for a chilly day.
Ingredients
Scale
1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
1 head cauliflower, cut into florets (about 6 cups)
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (such as almond or oat)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- Fresh parsley or chives for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 5–6 minutes until softened.
- Stir in garlic and cook for another minute.
- Add cauliflower florets, diced potato, turmeric, cumin, salt, and pepper. Stir well to coat the vegetables in the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 15–20 minutes until the cauliflower and potato are tender.
- Remove from heat and use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Stir in plant-based milk and lemon juice. Adjust seasoning as needed.
- Reheat gently if necessary.
- Serve hot, garnished with fresh parsley or chives.
Notes
- For extra richness, use canned coconut milk instead of regular plant milk.
- Add a pinch of smoked paprika or red pepper flakes for a spicy kick.
- This soup pairs well with crusty bread or a vegan grilled cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 4g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
