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VEGAN CAULIFLOWER SOUP

Anna Gomez

March 28, 2022

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CREAMY VEGAN CAULIFLOWER SOUP

Vegan Cauliflower Soup is a soup that we do really love to make in soup season. It’s super snug, creamy and great if you want a dairy-free and vegan friendly soup. The association with  cauliflower and cashew cream blended together to make a super rich and greasy soup that is perfectly tasty on its own, or topped off with more roasted cauliflower and pumpkin seeds.

WHY YOU’LL LOVE THIS RECIPE

• This hearty roasted cauliflower soup is packed with bold and vibrant flavors.
• This soup is fit for everyone – it’s dairy-free, vegan, paleo, low carb, Keto and Whole30 compliant. Moreover, it freezes well and is great for meal prep.

DOES CAULIFLOWER THICKEN SOUP?

Definitely! Cauliflower is a great low-carb veggie to use in soups to create them thick and creamy. According to how thick you like your soup, you can add more or less cauliflower to it.

HOW TO MAKE VEGAN CAULIFLOWER SOUP:

1. Preheat oven to 350F.
2. CHOP THE VEGGIES: Cut cauliflower into bite sized florets and place on a baking tray. Coat in 1 tbsp olive oil and salt and pepper.

3. ROAST THE CAULIFLOWER: Place in oven for 30-40 minutes until they are starting to go brown and crispy on the edges. Give them a toss half way through.

4. MAKE DAIRY-FREE VEGEAN CASHEW CREAM:  Mix the cashews and almond milk in a high speed blender until smooth. (If you don’t have a high speed blender you will need to soak the cashews in hot water for half an hour, then drain).
5. CHOP AND COOK AROMATICS: Finely chop the red onion. Heat ½ tbsp oil in a skillet/pan on medium heat then add the onion, let cook for a few minutes. Add finely chopped garlic and dried herbs, stir and cook for a further couple of minutes.
6. Add the vegetable stock and roasted cauliflower. Bring to a gentle simmer for 5 minutes. Add the cashew cream and nutritional yeast and stir.
7. BLEND SOUP: Blend until smooth, add more water if it needs thinning. Taste and season with salt and pepper.
8. GARNISH with chopped chives and toasted pumpkin seeds.

More cauliflower recipes:

Healthy Cauliflower Wings

Keto Cauliflower Casserole

Low Carb Cauliflower Pizza Crust

Cauliflower Soup

INGREDIENTS

• 1.5 tbsp olive oil or avocado oil
• 1 cauliflower ~ 4 cups
• ½ cup unsweetened almond milk
• ½ cup cashews
• 1 red onion
• 4 garlic cloves
• 1 tsp mixed dried herbs
• 3 cups vegetable stock
• ¼ cup nutritional yeast
• Toppings optional
• Finely chopped chives
• Toasted seeds

1. Preheat oven to 350F.
2. Cut cauliflower into bite sized florets and place on a baking tray. Coat in 1 tbsp olive oil and salt and pepper.
3. Place in the oven for 30-40 minutes until they are starting to go brown and crispy on the edges. Give them a toss half way through.
4. Make the cashew cream by mixing the cashews and almond milk in a high speed blender until smooth. (If you don’t have a high speed blender you will need to soak the cashews in hot water for half an hour, then drain).
5. Finely chop the red onion. Heat ½ tbsp oil in a skillet/pan on medium heat then add the onion, let cook for a few minutes.
6. Add finely chopped garlic and dried herbs, stir and cook for a further couple of minutes.
7. Add the vegetable stock and roasted cauliflower. Bring to a gentle simmer for 5 minutes.
8. Add the cashew cream and nutritional yeast and stir.
9. Blend until smooth, add more water if it needs thinning. Taste and season with salt and pepper.
10. Optional – top with some chopped chives and toasted seeds.