Vegan Cream Of Cauliflower Soup Recipe
This vegan cream of cauliflower soup is rich, delicious, and easy to make. This vegan cauliflower soup is filling, flavorful, and perfect when you're craving nutritious comfort food.
Servings: 6
Calories: 147kcal
Equipment
- Immersion blender (or regular blender)
Ingredients
- 5 cups unsweetened almond milk (or substitute your preferred plant-based milk)
- 4 cups chopped raw cauliflower
- 2 cups peeled and chopped raw white potatoes
- 1 cup chopped raw onions
- 1/4 cup nutritional yeast
- 1 tablespoon chopped garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- Optional garnish: chopped fresh parsley
Instructions
- Add the olive oil, garlic, and onions to a pot on the stove and sauté on low-medium heat for one minute or until soft.
- 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 regular blender or food processor and blend until smooth.
Notes
- For a lower carb version of this soup, substitute turnips instead of potato.
- Store this vegan cream of cauliflower soup in an airtight container in the fridge for up to five days or freeze it for up to six months.
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