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creamy vegan cauliflower soup

Vegan Cauliflower Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Soup
Cuisine Vegan
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Ladle
  • 1 measuring cup

Ingredients
  

  • 1 medium head cauliflower chopped
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley chopped (optional garnish)

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.
  • Stir in the ground cumin and turmeric and cook for an additional minute.
  • Add the chopped cauliflower to the pot and pour in the vegetable broth.
  • Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes until the cauliflower is tender.
  • Carefully transfer the soup to a blender or use an immersion blender to puree until smooth.
  • Return the soup to the pot and stir in the coconut milk, salt, and black pepper.
  • Heat the soup over low heat until warmed through.
  • Stir in the fresh lemon juice just before serving.
  • Ladle the soup into bowls and garnish with chopped parsley if desired.

Notes

For a creamier texture, ensure the cauliflower is fully cooked before blending. If you prefer a chunkier soup, only partially blend the mixture. Adjust seasoning to taste, and feel free to add other spices or herbs to suit your palate. This soup pairs well with crusty bread or a light salad.
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