vegan cauliflower soup

This Creamy Vegan Curried Cauliflower Soup with coconut milk, Indian spices, ginger and lime is simple and easy to make, and can be made in an Instant Pot (or on the stovetop! Healthy and delicious!

Curried Cauliflower Soup 

olive oil, coconut oil

onion, rough chopped

4-5 garlic cloves, rough chopped

ginger, rough chopped

veggie broth (or use water and 2 bullion cubes)

yellow curry powder

coriander

turmeric

salt

canned coconut milk (equal parts liquid and

lime (tablespoon)

Heat oil in a large heavy bottom pot or dutch oven, oaver medium high heat. Add onions, saute 2-3 mintues. Add garlic, ginger and apple and keep sauteing, turning heat down if need be, until golden and fragrant, about 4-5 minutes. Add cauliflower, veggie broth, curry powder, coriander, turmeric and salt. Stir.

Bring to a boil, cover and simmer on low heat until cauliflower is very very tender, about 15 minutes.

Puree until very smooth- either using an immersion blender or blender (in batches).

Add the lime juice, and stir in the coconut milk. (I used about 1/2 of a 14-ounce can, both solids and liquid- feel free to add more cocontu milk to taste- personally, it felt too heavy using it all- but up to you! If you do add more, you may need more salt.)

Awesome soup.  So rich and creamy and addictive.

This is amazing!  Another great and easy recipe.  

Will this freeze ok?

This was so easy to make and tasted wonderful!  And, I used the light coconut milk.

This was super straightforward to make and it packed SUCH a powerful punch! My partner and I both devoured it.

This recipe is amazing. So rich and delicious and was able to fit the entire batch into my Vitamix, which was awesome and blended it up perfectly. Already looking forward to making this again!

Easy, beautiful and delicious.  It has our highest rating "Good enough for company".
Love every Feasting at Home recipe I've ever tried.  Thank you Sylvia.

Absolutely gorgeous.  It's like a meal in a bowl.

One of the most amazing soups I have ever made!  Reminiscent of Mulligatawny

This soup was absolutely delicious.  I will certainly make it over and over again.  It was so easy to make as well.   Thanks.

I can't believe how delicious this is! And I made it! Thank you for the recipe.

Just made this in instant pot - used yogurt instead of coconut milk. Really tasty.

Delicious 😋 crusty bread glass of chilled white wine perfect !

This was very easy and turned out delicious! My husband and I really enjoyed it. I used our Vitamix to blend it and it fit the whole thing and was a great texture. Highly recommend with some sourdough bread and cold white wine! Perfect dinner!

I was skeptical of the apple, but I followed this recipe to a tee, and I loved it!  For me, this was a perfect recipe because it is (1) easy, (2) healthy,  and (3) delicious -- all the things I care about!

Making this for the second time this month.  Love it!!  I made it with yogurt (no lime); and topped with toasted coconut, toasted pepitas and cilantro.  Delicious and perfect for a fall day.  Thank you, as always, Sylvia!

Loved this flavorful soup!  Ended up using whole can of coconut milk and a little over 3 cups of broth.

I love the way you also give instructions on using the In stapot.   Good soup for a cold day

Cauliflower leek soup is so much better than anything you might find in the soup aisle, and the best news is that it’s really easy to make.

Creamy Cauliflower Leek Soup

Tbsp extra virgin olive oil

onion

garlic

rosemary

thyme

cauliflower

leeks (white parts only washed well)

white wine

coconut milk

vegetable broth

lemon juice

sea salt

¼ tsp fresh cracked pepper

Sea salt to taste ((optional))

Sauté

In a large pot, add olive oil, onion, and garlic. Sauté for 5 minutes until onion is semi-translucent. 

Add Spices

Tie together the rosemary and thyme with some string. Add the bundle to the pot along with the cauliflower, leek, and wine. Cover and let simmer for an additional 5 minutes. 

Simmer

Add the coconut milk, vegetable broth and lemon juice. Cover and simmer for 45 minutes.

Blend

Remove the spices and let the mixture cool. Once the mixture is cool enough to handle, add to a blender, and process until smooth and creamy. (Or if you have an immersion blender, now would be a good time to use it!) 

Season

Lastly, add the 1/2 tsp sea salt and 1/4 tsp fresh cracked pepper. Add more salt to taste if you desire. Serve with additional lemon wheels and thyme sprigs.

This creamy Vegan Cauliflower soup is full of flavor and uses simple ingredients for a healthy soup that's quick and easy to make! Gluten free recipe.

VEGAN CAULIFLOWER SOUP

butter

onion,

garlic,

cauliflower (about 2 1/2 lbs.), cut into florets

water vegetable broth

vegan cream (or plant milk of choice)

lemon, juice of

Prep

Start by prepping the onion and garlic. Cut the cauliflower into florets, they can be on the large side as you can break it down as it cooks.

Saute

In a heavy bottom pan, heat oil or water over medium heat, saute the onion for 6 minutes, add the garlic and cook 1 minute more.

Add remaining ingredients

Add the cauliflower, thyme, pinch of salt and pepper, and water/broth.

Bring the chunky soup to a boil, cover, reduce heat and simmer, stirring occasionally, for 20 minutes, or until cauliflower is fork tender.

Add cream + lemon

Stir in the vegan cream or plant milk and lemon juice.

Puree

Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt &amp; pepper as needed. Heat over low until warmed through as needed.

Serve

Serve with a few reserved toasted cauliflower pieces, drizzle of vegan cream and/or fresh cracked pepper. For a little heat, add a pinch of red pepper flakes or crushed mustard seeds. Pair with homemade Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.

Store

 Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 – 3 months.

I love these simple soups and always appreciate the substitution options from TSV.

I added a bit of rosemary and coriander to the last batch I took out of the freezer and it made it even better. Thank you!

This creamy vegan cauliflower soup is so light and simple and although cauliflower is not one of our favorite veggies, we really enjoy this amazing recipe.

Creamy Vegan Cauliflower Soup

tbsp extra virgin olive oil

chopped onion

cauliflower,

vegetable broth (500 ml)

milk

tsp sea salt

black pepper

yeast (optional)

Heat the oil in a large pot and add the garlic and onion.

Cook over medium-high heat until golden brown.

Add the cauliflower, broth and milk and bring it to a boil. Then cook over medium-high heat for about 15 to 20 minutes or until the cauliflower is soft.

Add the salt, black pepper and nutritional yeast and blend using an immersion or a regular blender.

Serve with your favorite toppings. We added some peas, toasted almond slices, chopped chives and more ground black pepper.

Roasted Vegan Cauliflower Soup: delicious creamy dairy free soup recipe that’s vegan, super easy, with roasted cauliflower, healthy veggies in a full flavoured broth. Nut free, gluten free!

Incredible Roasted Vegan Cauliflower Soup (Easy Recipe)

oil, I oil

salt and pepper

oil, I use grapeseed oil

yellow onion, diced

garlic, chopped

carrot,

celery stalk, diced

water

better than bouillon vegetarian no chicken soup base

nutritional yeast

celery salt

Italian seasoning

Preheat oven to 425° Line a large baking sheet with parchment.

Slice the head of cauliflower down the middle lengthwise and cut out the core. Pull off the florets and cut into slices. Add to the baking sheet. Drizzle over the oil and a pinch of salt and pepper. Toss everything together (I use my hands) and spread evenly on the sheet pan.

Bake for 35 minutes tossing halfway through cooking. When cool enough to handle give it all a rough chop

When the cauliflower is almost finished baking start the soup

Set your soup pot or Dutch Oven over medium heat. Add the onions, carrots, celery and garlic, oil and pinch of salt and pepper. Sauté for 5 minutes or so until veggies are softening.

Now add the water, bouillon, nutritional yeast, salt, spices and roasted cauliflower (reserve lemon juice until the end of cooking) Bring to a boil on high heat. Cover reduce to a simmer and cook for 10 minutes or so until the veggies are tender.

Remove 4 big ladles of soup (4-5 cups) and puree in blender. Pour back into soup. Season with salt and pepper, stir in the lemon juice. If soup is too thick add a splash or two of vegetable broth. Enjoy! Serve with my no knead artisan bread for a tasty lunch or lite dinner!

Really enjoyed this! Added one diced red potato w an extra 1/2 c water as I knew my growing teen would like that. Used the roasted garlic better than bouillon, 4 1/2 tsp. Will make again!

Made this last night and my wife and I both loved it. For some reason I was expecting something a bit creamier, but in the end I wasn't disappointed at all. Followed the recipe almost to the letter, with the exception of omitting the lemon juice (didn't need it), and adding the nutritional yeast at the end, just before serving. My understanding is that nutritional yeast should not be cooked.

This is delicous. Humble ingredients and a great flavor! My only change was to not add the lemon juice at the end. Just a personal preference , I have realized when I don't care for a recipe it's usually the lemon juice in it that is the reason.  Other than that it was made per the recipe. I am definitely putting this in my rotation , and cauliflower will be purchased way more often! lol ( I had no idea I liked roasted cauliflower so much!) Thanks so much for sharing!

Okay… this was insanely delicious. I was pleasantly surprised by how much flavor was packed into the soup with just a few ingredients. My immersion blender freaked out on me, so I left the soup almost entirely chunky, but I like more texture in soups so it worked out. 10/10 and I’ve already shared with my family.

Wow, the title sums the soup right up! Just Incredible!  Thank you for sharing this recipe. I had to make a few simple substitutions as I didn't have the items on hand (ran out of carrots, so doubled the celery, and only had celery seed) but this was still crazzzzy delicious and wonderfully healthy to boot! Such depth of flavor. This is now definitely in the family soup rotation.  Thank you again for sharing this wonderful recipe.

https://content.jwplatform.com/videos/R2DmhIQ6.mp4

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Creamy Cauliflower Leek Soup

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Creamy Vegan Cauliflower Soup

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Curried Cauliflower Soup

Creamy Cauliflower Leek Soup

VEGAN CAULIFLOWER SOUP

Creamy Vegan Cauliflower Soup

Incredible Roasted Vegan Cauliflowe...

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