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Cauliflower Soup

This Cauliflower Soup is easy to make with simple ingredients. A 20 minute meal which is a keeper that everyone, even pickiest kids will eat in seconds. Rich in flavor, creamy, satisfying and no one would ever tell it is entirely vegan.

Enjoy this soup with your family.

Cauliflower recipes are my jam. I bet you guys know this well, if you have visited this place before.

You know, I’m talking about dishes like this Whole Roasted Cauliflower or my amazing Bang Bang Cauliflower.

If you are looking for more cauliflower ideas, you’ve come to the right place! Just go ahead and use the search option.

All simple ingredients for this easy Cauliflower Soup.

Why you should try this Cauliflower Soup

There are so many reasons for making this soup. The best ones are that it is:

  • super easy to make with step by step pictures
  • creamy
  • satisfying
  • a great dairy free alternative

 

  • flavorful
  • texture perfect
  • filling
  • low carb

Believe me, no one would believe it is all vegetables only.

First step by step guide: cooking the cauliflower in vegetable broth and plant milk.

What you need for this Cauliflower Soup recipe

  • cauliflower
  • vegan butter + olive oil
  • garlic

 

  • vegetable broth
  • almond milk
  • vegan mozzarella + vegan Parmesan

Optional you can add some nutmeg.

Step 2: Roasting extra cauliflower.

How to make Cauliflower Soup

First wash and clean your cauliflower and cut it into florets. Reserve 1/3 cup and break them into smaller pieces. Melt vegan butter in a large pot and add garlic. After frying for one minute, add cauliflower and fry for another 5 minutes, stirring constantly.

After that also give almond milk and vegetable broth into the pot and bring to a boil. Cook for 10 minutes more.

While cauliflower is cooking, heat a small pan with olive oil, roast reserved cauliflower florets for around 7 minutes. Season with salt and pepper, set aside.

Next add vegan Parmesan and vegan mozzarella, season with salt and pepper cook for 2 minutes longer. Add optional nutmeg and use an immersion blender to process until smooth and creamy.

Step 3: Blending the cooked soup.

Alternatively you can use your blender or food processor. Process in batches, if needed.

Serve and divide on bowls, garnish with roasted cauliflower.

It makes such a keeper for dinner, lunch, is budget friendly and seriously delicious.

Step 4: add fresh herbs and enjoy.

What makes this easy soup standout?

It is the texture. You can count on it having this silky feel that you love in cream based soups.

Can I freeze this?

I wouldn’t recommend it because the almond milk is one ingredient that doesn’t hold up well in the freezer. It might lead to a grainy texture and may separate when defrosted. Also the vegan mozzarella and vegan Parmesan will loose flavor while freezing.

Instead you can store this soup in the fridge for around 5 days. This way you can make a double batch and store it easily as a make ahead meal.

Top view into a large pot with the Cauliflower Soup.

Variations

Add Roasted Chickpeas, or French Fried Onions on top.

Creamy, easy and delicious: this Cauliflower Soup is seriously the best and budget friendly. Everything comes together in 20 minutes and the whole family will love it. #vegan #dairyfree #glutenfree #vegetarian #contentednesscooking #dinner #lunch #20minutemeals #mealprep #familydinner #cauliflowersoup

If you try this Cauliflower Soup, tag me on Instagram or Facebook.

Always great to see all your remakes!

Cheers, Florian.

Top view into a large pot with the Cauliflower Soup.

Cauliflower Soup

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This Cauliflower Soup is easy to make with simple ingredients. A 20 minute meal which is a keeper that everyone, even pickiest kids will eat in seconds. Rich in flavor, creamy, satisfying and no one would ever tell it is entirely vegan.

Ingredients

  • 2.5 cups cauliflower florets
  • 3 Tbs vegan butter
  • 2 tsp olive oil
  • 2.5 cups almond milk
  • 2 cups vegetable broth
  • 4 cloves garlic minced
  • 1/2 cup vegan mozzarella + Vegan Parmesan Cheese (3 ingredients, 1 min)
  • salt, pepper to taste

Optional:

  • 1/2 tsp ground nutmeg

Instructions

  1. Wash and clean your cauliflower and cut it into florets. Reserve 1/3 cup and break them into smaller pieces. Melt vegan butter in a large pot and add garlic. After frying for one minute, add cauliflower and fry for another 5 minutes, stirring constantly.
  2. After that also give almond milk and vegetable broth into the pot and bring to a boil. Cook for 10 minutes more.
  3. While cauliflower is cooking, heat a small pan with olive oil, roast reserved cauliflower florets for around 7 minutes. Season with salt and pepper, set aside.
  4. Next add vegan Parmesan and vegan mozzarella, season with salt and pepper cook for 2 minutes longer. Add optional nutmeg and use an immersion blender to process until smooth and creamy.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 200Total Fat: 14.4gSaturated Fat: 6.7gTrans Fat: 0gUnsaturated Fat: 6.5gCholesterol: 0mgSodium: 207mgCarbohydrates: 15gFiber: 2.2gSugar: 7.2gProtein: 5.4g
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