Vegan Cauliflower Soup
Vegan Cauliflower Soup
We you think of “creamy” and “rich” soups, butter, cream and flour typically come to mind. But this wonderful recipe truly is creamy and rich along with being easy, vegan and gluten-free.
This version of Vegan Cauliflower Soup is courtesy of Simple Veganista and hopefully will become your choice for a warm, filling and healthy soup.
It doesn’t take much time to prepare, always a plus, and the ingredients can readily be found in your local markets.
Often recipes for a thick and creamy soup require blending, but in this recipe the “thickness” comes from vegan cream or plant-based milk. The addition of lemon juice gives it a nice tang.
Each and every ingredient is particularly healthy and immune boosting plus anti-inflammatory.
Please let us know how you enjoy it!
1 large organic cauliflower
1 large organic onion – although any color will do
3 cloves organic garlic
1 teaspoon organic thyme – fresh or dried
1/4 cup vegan butter – this adds a richness to the soup. Our current favorite is from Miyokos (Optional: substitute with avocado or olive oil)
5 cups water or organic veggie broth
1 cup vegan cream –your options here are coconut cream (discard the water of a small can of full fat coconut milk), a store bought vegan cream or your favorite plant-based milk – oat milk would do nicely as well
1 small organic lemon, juiced
Salt + pepper to taste
Dice the onion and mince the garlic cloves.
Cut the cauliflower into bite-size florets. Discard the thick stem.
Saute the onion in vegan butter or avocado oil in a heavy bottom pan over medium heat until the onions begin to carmelize – about 5 to 6 minutes.
Add the garlic and cook 1 minute more.
Add remaining ingredients: cauliflower, thyme, salt, pepper and water.
Bring the soup to a boil, cover and reduce heat, simmer for 20 minutes.
Remove from the heat and stir in the vegan cream or plant milk plus the lemon juice.
Let the soup rest for 10 minutes to cool.
(Optional) You can enjoy the soup now, or if you prefer it more creamy you can use an immersion blender or cup blender, pureeing the soup until desired consistency.
Some people prefer a half-blended version where there are still some chunks of cauliflower remaining.
Reheat on the stove if needed to warm back up before serving.
And now you’re ready to enjoy!
Recipe inspired by: Simple Veganista