Nothing hits the spot as a bowl of warm, hearty soup does on a cold winter night. This vegan cream of cauliflower soup is made with only the most basic ingredients that will make you feel good from the inside out.
With the first big batch of holiday eating behind us, and December just around the corner, this is the perfect time to nourish your body and take a quick break from all the treats. I have the perfect simple, healthy and delicious recipe for you.
How To Make Cream of Cauliflower Soup
This soup takes no skill or time at all to make. And, it only calls for eight basic ingredients you probably already have at hand:
- Olive oil
- Onion
- Garlic
- Potatoes
- Carrots
- Vegetable stock
- Almond milk
- Cauliflower
Plus, this is such a forgiving recipe. If you want to substitute any of the ingredients (either because you don’t have them at hand or simply don’t like them), feel free to do so. The carrots are absolutely optional, and so is garlic. If you don’t mind the soup not being vegan, you can easily use any kind of milk you want.
This soup is perfect as a light dinner or lunch, and is best when served with a slice of crusty bread.
Vegan Cream of Cauliflower Soup
Nothing hits the spot as a bowl of warm, hearty soup does on a cold winter night. This Vegan Cream of Cauliflower Soup is made with only the most basic ingredients that will make you feel good from the inside out.
- 1 tablespoon olive oil
- 1 large brown onion, chopped
- 4 cloves garlic, minced
- 2 large potatoes, peeled and cubed
- 2 medium carrots, chopped
- 3 cups vegetable stock
- 1 medium head cauliflower, chopped
- 1 cup plant-based milk (I used almond milk)
- 1 teaspoon salt
- 1 tablespoon fresh parsley, chopped
In a large pot over medium heat, heat olive oil. Stir in onion and garlic, and cook for 5 minutes, until fragrant. Stir in chopped potatoes and carrots, and cook for 5 more minutes.
Pour in vegetable stock and bring to a boil. Stir in chopped cauliflower, cover, reduce heat and simmer until the cauliflower is tender, 10 to 20 minutes. Remove from heat.
Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to the same pot, stir in almond milk, salt and chopped parsley, and bring to a boil once more.
Serve right away, or store in an airtight container in the fridge for up to 2 days.
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