Extra rich and creamy, this quick & easy vegan cauliflower soup works as an amazing appetizer or even a main dish with some whole grain or gluten free bread. Make it super smooth or leave some chunks in for more texture.
Cauliflower probably doesn’t have some special place in your mind when it comes to veggies but it does a wonderful job as a base ingredient in this comforting soup. It is what makes it mild and rich tasting at the same time – almost as if you poured in a quart of heavy cream or melted in a stick of butter. Except there is none of the dairy, cholesterol or excessive amount of fat on the ingredient list, just lots of veggies and a bit of non-dairy cream to tie all the flavors together.
The subtle sweetness that also helps create the illusion of a heavy cream based soup comes from onions and leek that become a bit sweet throughout the cooking process. By blending them at the end, you’ll spread this tiny amount of sweetness into the entire mixture making it oh-so-delicious.
This vegan cauliflower soup is also entirely flour free as it only uses blended vegetables to thicken it. So no gluten or grains either – perfect for those of you on gluten-free and paleo diets (just make sure to use coconut cream for paleo).
I love to make my soup super smooth by blending all of it thoroughly. If you’re more into texture though, you have the option of only partially blending it (about 3/4 of it). You can also take out a few pieces of cauliflower before blending and then put them back in after blending.
- 2 tablespoons coconut oil or olive oil (omit for an oil-free version)
- 2 small onions or 1 large
- 4 and ½ cups (about 1 pound = 450g) cauliflower (I used frozen but fresh will work too)
- 2 medium (about 1 pound = 450g) potatoes
- 1 leek (just the white and light green part, not the dark green leaves at the end)
- 4 cups (960ml) vegetable stock
- 1 cup (240ml) non-dairy cream (NOT coffee creamer) of choice (I use either low fat soy cream or my homemade cashew cream, canned coconut milk should work too)
- ½ to 1 teaspoon salt (adjust to taste, depends on the saltiness of stock used)
- fresh parsley for garnish
- Finely chop the onions, peel and chop the potatoes and slice the leek into rounds. Roughly chop the cauliflower or leave in pieces if using frozen.
- Heat the oil in a large pot over medium-high heat, throw in the onions and fry for a few minutes until golden. For an oil-free option, either dry saute in a non-stick pot or saute in water.
- Add the rest of the veggies, salt and pour in the vegetable stock and cream.
- Bring to a boil, lower the heat to medium-low and simmer for about 10 minutes or until all of the vegetables are soft.
- Turn off the heat and either blend the soup completely or leave in some chunks for added texture. I like to do this with a hand-held blender but you can also transfer the soup to a regular blender (just make sure it’s heat proof).
- Garnish with parsley or other greens. Serve hot.
For an oil-free option, you might want to use a non-stick pan and sprinkle the salt over the onions while frying them. This helps release their moisture and helps the cooking.
Cheesy option: you can add a few tablespoons nutritional yeast after turning off the heat, it makes the soup cheesier plus adds some extra B12 and other B-vitamins
Czech version: traditionally, about ¼ teaspoon nutmeg or ½ teaspoon nutmeg blossom is added in the Czech recipe. If you have it on hand, I recommend you give it a try, it gives it a completely new dimension of flavor.
The soup keeps well in the fridge for about 3-4 days and it freezes well too.
View Vegan Cauliflower Soup’s Nutritional Information
Enjoy! My favorite winter dinner is a huge bowl of this vegan cauliflower soup plus a slice of sprouted wheat bread smeared with homemade hummus. It looks absolutely stunning if you use beetroot hummus, the color combination is just incredible!
If you’re a fan of creamy, comforting soups, try this pumpkin coconut one next!
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