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5 from 5 votes

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 mins
Cook Time22 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: vegan cauliflower soup
Servings: 8
Calories: 73kcal
Author: Alison Corey

Ingredients

  • 1 head cauliflower cut into florets
  • 1 small onion diced
  • 3 cloves garlic minced
  • ½ tsp rosemary
  • ½ tsp thyme
  • ¼ tsp fennel
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 15 oz low-fat coconut milk
  • 3 cups vegetable stock
  • 2 tbsp fresh cilantro or parsley finely chopped for garnish

Instructions

  • 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.
    sautéed onion in pan
  • 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!

Video

Notes

  • 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 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 air tight container in the refrigerator for 3-4 days, or transfer to freezer safe container and freeze for 2-3 months.

Nutrition

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