Vegan Cream Of Cauliflower Soup
This vegan cream of cauliflower soup is rich, delicious, and easy to make.
Servings: 6
Calories: 147kcal
Equipment
- Immersion blender (or regular blender)
Ingredients
- 1 tablespoon chopped garlic
- 1 tablespoon olive oil
- 4 cups chopped raw cauliflower
- 2 cups peeled and chopped raw white potatoes
- 1 cup chopped raw onions
- 5 cups gluten-free almond milk (or substitute your preferred gluten-free plant-based milk)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup nutritional yeast
- Garnish: chopped fresh parsley
Instructions
- Add the olive oil, garlic, and onions to a pot on the stove and sauté on low heat for one minute.
- Add the cauliflower, potatoes, almond milk, salt, pepper, and thyme.
- Cook uncovered on low-medium heat for 30 minutes.
- Remove from heat and add the nutritional yeast.
- Use an immersion blender to blend the soup right in the pot, or alternatively you can transfer it to a blender and blend until smooth.
- Makes approximately 6 cups of vegan cream of cauliflower soup.
Notes
- You can substitute your favorite plant-based milk in this recipe.
- You can replace the potato with turnips for a lower carb version of this soup.
Nutrition
Calories: 147kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 685mg | Potassium: 607mg | Fiber: 5g | Sugar: 3g | Vitamin C: 50mg | Calcium: 283mg | Iron: 1mg