Vegan Cauliflower Soup
This rich and creamy Vegan Cauliflower Soup with rosemary and thyme is prepared stove-top in under 30 minutes! It's a decadent warm and comforting soup that is healthy and plant-based!
Prep Time8 minutes mins
Cook Time22 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 8
Calories: 73kcal
- 1 head cauliflower cut into florets
- 1 small onion diced
- 3 cloves garlic minced
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ¼ teaspoon fennel
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 15 oz low-fat coconut milk
- 3 cups vegetable stock
- 2 tablespoon fresh cilantro or parsley finely chopped for garnish
Cut cauliflower into florets. Dice onion, and mince garlic cloves.
Warm dutch oven to medium-high heat. Add ¼ cup of vegetable stock. Sauté diced onions in vegetable stock for 3-5 minutes of until translucent. Add minced garlic and sauté an additional minute.
Reduce heat to low. Add thyme, rosemary, fennel, salt and pepper. Stir to combine and sauté for an additional 3 minutes.
Add cauliflower florets. Cover with remaining vegetable stock and coconut milk. Cover and simmer on medium-high heat for 20-25 minutes.
Remove from heat. Transfer in batches to high speed blender or use immersion blender to blend the ingredients together until smooth and creamy.
Transfer to bowls. Garnish with fresh herbs and cracked pepper. Enjoy!
Tips for Making Vegan Cauliflower Soup
- Small florets cook more quickly
- If using a high-speed blender, transfer contents in batches. If you add all the contents of the soup at one time you risk blowing the top off your blender and creating a huge mess! Hot soup expands as it is blended which is why you run the risk of blowing the top off. When using a high-speed blender start at the lowest setting and slowly increase the speed. Blend for 30-45 seconds per batch or until the soup is completely smooth and creamy.
- If using an immersion blender be sure to blend until all chunks of cauliflower have been blended.
- Store in an airtight container in the refrigerator for 3-4 days, or transfer to freezer safe container and freeze for 2-3 months.
Calories: 73kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 4g | Sodium: 492mg | Potassium: 232mg | Fiber: 2g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 36mg | Calcium: 20mg | Iron: 1mg