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A bowl of vegan cauliflower soup, topped with mushrooms and parsley.

Vegan Cauliflower Soup


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5 from 1 review

  • Author: erin wysocarski
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Diet: Vegan

Description

This vegan cauliflower soup is so easy, super creamy, and delicious! Vegetables are softened and pureed to create a smooth and silky soup that’s perfect with some crusty bread!


Ingredients

  • 2 TB vegan butter, divided
  • 5 cups cauliflower florets
  • 2/3 cup water
  • 1 recipe basic cashew cream
  • 4 roughly sliced scallions
  • 2 shallots, chopped
  • 1 stalk of roughly chopped celery
  • 2 cups vegetable broth, plus up to an additional cup if needed

Instructions

  1. In a medium-sized, heavy stockpot, melt the plant-based butter over medium heat. Add the cauliflower florets and water, then cover it with a lid.
  2. Allow to soften for about 20 minutes, or until the cauliflower has absorbed almost all of the water.
  3. Transfer the cauliflower to a blender and allow to cool before pureeing. Once the mixture is smooth, add in the cashew cream and puree again.
  4. Scrape the cauliflower and cashew cream mixture back into the pot and add in the remaining 1 tablespoon of vegan butter.
  5. Now add the scallions, shallots, and celery to the pot and saute over medium heat until softened (about 4 minutes).
  6. Transfer everything back to the blender.
  7. Allow to cool slightly, then puree again until completely smooth and silky.
  8. Add the entire contents of the blender back into the pot. Add 2 cups of the vegetable broth and heat until warmed through.
  9. If you’d like a thinner consistency, add in up to one more cup of vegetable broth, just a bit at a time.
  10. Transfer to bowls and serve with crusty bread if you’d like.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Lunch, Dinner
  • Method: Steamed, Pureed
  • Cuisine: American