Creamy Vegan Cauliflower Soup
A rich and creamy vegan soup made with cauliflower and coconut milk, perfect for cozy evenings and family gatherings.
Ingredients
Base Ingredients
- 1 large head cauliflower, chopped Chopped into florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth Check for soy-free if necessary
- 1 cup coconut milk Can be substituted with oat milk for a nut-free version
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish Adds flavor and color
Instructions
Preparation
- Begin by prepping your ingredients. Chop the cauliflower into florets, dice the onion, and mince the garlic.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic to the pot. Sauté until they become translucent, about 5 minutes.
- Add the chopped cauliflower and vegetable broth. Stir everything together, ensuring the cauliflower is well submerged.
- Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the cauliflower is tender.
- Use an immersion blender to blend the soup until smooth.
- Stir in the coconut milk and heat through for a couple of minutes.
- Season with salt and pepper to taste.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator. Can be frozen for longer storage. Reheat on the stovetop over low heat.