A creamy, hearty, and flavorful soup made with roasted cauliflower, vegetables, and dairy-free ingredients, perfect for a comforting meal or starter.
Ingredients:
1 large head of cauliflower, cut into florets
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
4 cups vegetable broth
1 cup unsweetened coconut milk (or other plant-based milk)
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper to taste
1 tablespoon nutritional yeast (optional, for extra flavor)
Fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cauliflower florets with 1 tablespoon of olive oil, smoked paprika, and a pinch of salt and pepper. Spread evenly on the prepared baking sheet and roast for 20–25 minutes, or until golden and tender.
In a large pot, heat the remaining olive oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté for 5–7 minutes, or until softened.
Add the roasted cauliflower to the pot, reserving a few florets for garnish. Stir in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend carefully.
Stir in the coconut milk, ground cumin, and nutritional yeast (if using). Season with additional salt and pepper to taste. Simmer for another 5 minutes to combine the flavors.
Ladle the soup into bowls, garnish with reserved roasted cauliflower and fresh parsley, and serve warm.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 180 kcal | Servings: 4 servings
Vegan Cauliflower Soup
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Vegan Cauliflower Soup is a creamy, hearty, and flavorful soup that’s perfect for a comforting meal or starter. Made with roasted cauliflower, sautéed vegetables, and dairy-free coconut milk, it’s packed with rich, savory flavors and a touch of smoked paprika and cumin. This vegan soup is easy to make and perfect for those seeking a healthy, plant-based meal. Garnished with fresh parsley and roasted cauliflower, it’s as visually appealing as it is delicious!
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk (or other plant-based milk)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon nutritional yeast (optional, for extra flavor)
- Fresh parsley, chopped (for garnish)
Instructions
- Roast the Cauliflower:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the cauliflower florets with 1 tablespoon of olive oil, smoked paprika, and a pinch of salt and pepper. Spread them evenly on the baking sheet and roast for 20–25 minutes, or until golden and tender. - Sauté the Vegetables:
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté for 5–7 minutes, or until the vegetables are softened. - Simmer the Soup:
Add the roasted cauliflower to the pot, reserving a few florets for garnish. Stir in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes to allow the flavors to combine. - Blend the Soup:
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend carefully. - Add the Coconut Milk and Seasonings:
Stir in the coconut milk, ground cumin, and nutritional yeast (if using). Season with additional salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld together. - Serve:
Ladle the soup into bowls and garnish with the reserved roasted cauliflower and fresh parsley. Serve warm and enjoy!
Notes
- For a spicier kick, you can add a pinch of cayenne pepper or chili flakes when roasting the cauliflower.
- Feel free to use any plant-based milk of your choice, such as almond milk or oat milk, depending on your preference.
- Nutritional yeast is optional but adds a cheesy flavor that enhances the soup’s richness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Vegan, Plant-based
- Method: Roasting, Sautéing, Blending
- Cuisine: Vegan, Comfort Food