Healthy Vegan Cauliflower Soup – An Excellent Taste

Immerse in a soothing voyage to a world of pure culinary delight with our Vegan cream of cauliflower soup recipe. Embrace the elegance of simplicity, where the humble cauliflower transcends its ordinary roots, evolving into a lush symphony of flavors.

Each spoonful unveils a velvety-rich texture, embodying the wholesome freshness of garden-grown ingredients. This delightful brew, while plant-based, teems with nutrients and unexpected hearty warmth. 

Savor the gentle sweetness, subtly contrasted by a whisper of earthy undertones that tickle your palate. This vegan indulgence is more than a meal—it celebrates nature’s bounty. 

An ode to healthy choices that never compromise on taste. Indulge in the enticing allure of Vegan Cauliflower Soup, a tasteful journey to nourish both body and soul.

Explore our recipe, embrace the green lifestyle, and let your taste buds revel in an experience they will never forget.

What Is Vegan Cauliflower Soup?

Vegan Cauliflower Soup is a delightful dish. It uses simple cauliflower to craft rich flavors. Dairy isn’t needed to make it creamy. It’s perfect for vegan and lactose-intolerant diets. 

Cauliflower, the star, brings a soft, nutty sweetness. Ingredients like garlic, onions, and spices often join the mix. You can personalize it with your favorite herbs or veggies. 

Each comforting bowl brings plant-based indulgence. It nourishes your body. It delights your palate. This is Vegan Cauliflower Soup.

Can You Vary The Vegan Cauliflower Soup With Other Ingredients? 

You can quickly adapt Vegan Cauliflower Soup to suit various dietary needs:

• Vegan: Already a vegan dish; try adding vegan protein sources such as tofu or chickpeas for extra heartiness.
• Vegetarian: All ingredients in this soup are vegetarian-friendly. For additional richness, consider adding a swirl of cream or a sprinkle of cheese on top before serving.
• Gluten-Free: This recipe is naturally gluten-free. Add some gluten-free croutons on top for a delightful crunch.
• Paleo: Replace the cashews with almonds, as cashews are not paleo-friendly. Swap the vegetable stock for a homemade bone broth for an extra nutrient boost.
• Keto: Remove the cashews and add healthier fats like coconut cream or oil to maintain ketosis. Ensure to use keto-friendly vegetable stock.
• Whole30: Avoid any form of added sugar in the vegetable broth. You should make your own to ensure compliance. Also, ensure that the almond coconut milk is unsweetened.

Recipe Directions 

• Soak cashews in cold water for 2 hours or overnight. Rinse and drain.
• Preheat the oven to 200°C/180°C fan forced. Line baking tray. Reserve 3 cauliflower florets. Place the rest on the tray. Drizzle with oil. Sprinkle it with garam masala. Roast for 25-30 minutes.
• Heat oil in a saucepan. Cook leek, onion, and celery for 5 minutes. Add garlic and ginger. Cook for 5 minutes.
• Add roasted cauliflower and cashews to the pan. Add stock. Simmer for 15 minutes. Stir in milk. Blend until smooth.
• Make topping. Slice reserved cauliflower—heat oil. Cook cauliflower until golden. Add cashew, chili, and turmeric. Cook for 1 minute. Stir in lemon juice.
• Serve soup with chili cashew topping and cauliflower florets.

Variations, Add-Ons, And Toppings

This versatile soup allows for numerous variations, add-ons, and toppings:

• Protein Boost: Add cooked lentils or chickpeas for a protein-rich twist.
• Herb Garnish: Sprinkle fresh herbs like cilantro, parsley, or chives for a burst of freshness.
• Spicy Kick: Swirl in hot sauce or sprinkle red pepper flakes for heat.
• Nutty Flavor: Top with toasted almonds or pecans for a crunchy, nutty note.
• Extra Creaminess: Swirl in some vegan cream or coconut milk before serving for an extra creamy texture.
• Veggies Galore: Roast additional vegetables like carrots or bell peppers along with the cauliflower for added flavor and nutrients.
• Crunch Factor: Add a handful of homemade vegan croutons for a contrasting crunch.
• Cheesy Note: Sprinkle nutritional yeast on top for a cheesy flavor without the dairy.
• Kale It Up: Stir chopped kale or spinach at the end for a greens boost.
• Tangy Twist: A squeeze of fresh lime juice just before serving can brightly elevate the flavors.

Can I Make Vegan Cauliflower Soup In A Slow Cooker Or Instant Pot?

Yes, you can prepare Vegan Cauliflower Soup in both a slow cooker and an Instant Pot with minor adjustments to the recipe.

Slow Cooker

• Instead of roasting the cauliflower, add it directly to the slow cooker.
• Sauté leek, onion, celery, garlic, and ginger in a pan before adding them to the slow cooker for more depth of flavor.
• Add all other ingredients except milk and cook on low for 6-8 hours or high for 3-4 hours.
• Stir in the milk towards the end of the cooking time, then blend the mixture until smooth.

Instant Pot

• Use the sauté setting to cook the leek, onion, celery, garlic, and ginger.
• Add the cauliflower, cashews, stock, and garam masala, then secure the lid.
• Please set it to manual high pressure for 10 minutes, then release it naturally.
• Stir in the milk and blend the mixture until smooth.

Can I Use Store Broth, Or Should I Make My Own?

Both store-bought and homemade broths can be used in the Vegan Cauliflower Soup recipe. It primarily depends on your preference, dietary needs, and available time.

Store-Bought Broth

• This is a convenient and time-saving option. Ensure you choose a high-quality, low-sodium broth for the best results. Opt for an organic, vegan-friendly option if you are following a strict vegan diet. 
• Remember, store-bought broths can vary in taste, so choose one that suits your preference.

Homemade Broth

• Making your vegetable broth allows you to control the ingredients and the sodium content. It often provides a richer, fresher taste. Homemade broth can be made in large quantities and frozen in smaller portions for later use.

How To Serve?

Serving Vegan Cauliflower Soup is about more than just the soup itself. Here are some tips to present and serve this delicious dish in the best way:

• Bowl Selection: Serve in a wide, shallow bowl to showcase the soup’s creamy texture and vibrant garnish.
• Garnish: Don’t skip the chili cashew topping. It adds a contrasting texture and color that makes the soup more appetizing.
• Bread Pairing: Offer a side of crusty bread or a gluten-free alternative. It’s great for dipping and adds a satisfying crunch.
• Portion Size: Don’t overfill the bowls. A modest portion looks more elegant and leaves room for the bread on the side.
• Fresh Herbs: Sprinkle with fresh herbs like parsley or cilantro before serving for a color contrast and freshness.
• Serve Hot: Ensure the soup is served hot. It enhances the flavors and creates a comforting experience.
• Add Variety: If serving at a larger meal, pair with a colorful salad or hearty sandwich to provide a balanced and varied spread.

Perfect Side Dishes

• Sandwiches: Try a grilled vegetable sandwich or a vegan chickpea salad sandwich for a hearty accompaniment.
• Salads: A fresh green salad with a light vinaigrette, an arugula and apple salad with a lemon dressing, or a tomato and cucumber salad would pair well.
• First Course: Consider lighter options such as bruschetta with various vegan toppings, stuffed mushrooms, or a simple avocado and tomato salad.
• Bread: Crusty whole-grain, gluten-free, or even garlic bread (made with vegan butter or olive oil) would be fantastic for dipping.
• Roasted Veggies: Roasted Brussels sprouts, carrots, or sweet potatoes would complement the soup’s flavors.

Storage & Make Ahead

• Make ahead: Prepare the cauliflower soup base ahead of time and refrigerate or freeze it for later use.
• Store properly: Use airtight containers to store the soup in the refrigerator or freezer, preventing it from absorbing other flavors.
• Portion control: Divide the soup into individual servings before storing to make reheating more convenient and avoid wasting leftovers.
• Label containers: Clearly label containers with the date of preparation to monitor freshness and prevent food waste.
• Freeze in batches: If making a large batch, freeze the soup in smaller portions for easy reheating and serving, ensuring nothing goes to waste.

What Can We Do With Leftovers? 

Leftover Vegan Cauliflower Soup can be incredibly versatile! Here are a few ideas:

• Reheat and Eat: The easiest option is to reheat the soup on the stovetop or in a microwave, stirring occasionally, and enjoy it as is.
• Freeze for Later: You can freeze leftover soup in portions for quick, easy future meals. Remember to reheat thoroughly before eating.
• Use as a Sauce: Blend the soup until it’s smooth and use it as a sauce for pasta, grain bowls, or roasted vegetables.
• Add to a Stir-fry: Add the soup to a vegetable stir-fry as a sauce. It will add a delicious creamy flavor to your veggies.
• Mix into a Casserole: Use the soup as a base for a vegan casserole, adding in grains, vegetables, and perhaps some beans or tofu for protein.
• Use as a Base for Another Soup: Add different vegetables, legumes, or grains to create a new flavor profile.
• Create a Dip: Thicken the soup by reducing it on the stove and use it as a dip for raw vegetables or whole grain crackers.

Healthy Vegan Cauliflower Soup – An Excellent Taste

5 from 7 votes

Recipe by Hanna Barnes Course: Soup Recipe

Servings

4

servings

Prep time

2

hours 

15

minutes

Cooking time

50

minutes

Calories

150

kcal

Vegan Cauliflower Soup is a warming, nourishing dish made with roasted cauliflower, aromatic spices, and creamy cashews. It’s a hearty, comforting vegan and gluten-free soup, making it an excellent choice for various dietary needs.

Ingredients List

• 1/3 Cup 1/3 Cashews

• 1 Head 1 Cauliflower (Cut Into Forets, Stems Sliced)

• 2 Tablespoons 2 Olive Oil

• 1 Teaspoon 1 Garam Masala

• 1 Leek 1 Leek (Trimmed, Halved, Thinly Sliced)

• 1 Small 1 Brown Onion (Finely Chopped)

• 2 Small 2 Celery Sticks (Sliced)

• 2 Cloves 2 Garlic Cloves (Chopped)

• 3 Cm 3 Fresh Ginger (Peeled, Chopped)

• 4 Cups 4 Massel Organic Vegetable Liquid Stock

• 2 Cups 2 Unsweetened Almond Coconut Milk

• Chilli Cashew Topping

• 1 Tablespoon 1 Olive Oil

• 1 1⁄2 Tablespoons 1 1⁄2 Cashews (Chopped)

• 1 Chilli 1 Long Fresh Red Chilli (Thinly Sliced)

• 1 1⁄2 Tablespoons 1 1⁄2 Turmeric

• 2 Tablespoons 2 Fresh Lemon Juice

Step-By-Step Directions

• Begin by soaking your cashews. Please place them in a bowl, cover them with cold water, and let them soak for at least 2 hours, preferably overnight. After soaking, rinse and drain them well.
• Preheat your oven to 200°C (or 180°C for fan-forced ovens). Prepare a baking tray by lining it with baking paper. Take your cauliflower and reserve three florets for later. Place the remaining cauliflower on the prepared tray, drizzle with 1 tablespoon of oil, sprinkle with garam masala and season. Roast in the preheated oven, stirring halfway through, for about 25 to 30 minutes or until the cauliflower is golden and tender.
• In the meantime, heat the remaining oil in a large saucepan over medium-low heat. Add the leek, onion, and celery, cooking for around 5 minutes or until they soften. Introduce the garlic and ginger, and continue to cook, stirring occasionally, for another 5 minutes or until the aroma fills your kitchen.
• To this fragrant mixture, add the roasted cauliflower and soaked cashews. Stir them in to combine. Pour in the vegetable stock. Let this mixture boil, then reduce to a simmer, covering it and cooking over low heat for about 15 minutes. This will ensure all the vegetables are tender. Once cooked, remove from the heat and stir in the milk. Use a stick blender to blend the soup until it’s smooth and creamy.
• Now, it’s time for the chili cashew topping. Take the reserved cauliflower florets and slice them thinly. Heat some oil in a small frying pan over medium-high heat. Add the sliced cauliflower, cooking and turning for 1 to 2 minutes or until golden. Push the cauliflower to one side of the pan and add the chopped cashews, chili, and turmeric. Cook this mixture, stirring it, for about 1 minute or until golden and aromatic. Remove from heat and stir in the fresh lemon juice.
• You’re now ready to serve. Divide the smooth, creamy soup among your serving bowls. Top each bowl with a generous helping of the chili cashew mixture and garnish with the crispy, golden cauliflower florets. Enjoy this delicious, warming, and nutritious Vegan Cauliflower Soup!
• EQUIPMENT LIST
• Large Baking Tray
• Large Saucepan
• Blender or Immersion Blender
• Knife and Cutting Board
• Bowls
• Frying Pan
• Measuring Cups and Spoons

Notes

• Roasting Cauliflower: Roasting cauliflower deepens its flavor, adding a rich, caramelized taste to the soup. Don’t skip this step if you want a robust flavor profile.
• Soaking the Cashews: Soaking cashews in water softens them and helps to create a creamier texture when blended. This is an essential step in achieving the desired texture of the soup.
• Adjust to Taste: The soup can be customized according to your preferences. Feel free to adjust the quantity of spices, add more veggies, or experiment with other plant-based milk.
• Soup Consistency: Depending on your preference, blend the soup until completely smooth or leave it chunky for some texture.
• Storage: The soup stores well in the refrigerator or freezer, making it an excellent option for meal prepping. Just remember to cool it completely before storing it and to reheat it thoroughly before consuming it.

Nutrition Table 

• Author
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Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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