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