Vegan Cauliflower Soup

This Vegan Cauliflower Soup is extremely rich, creamy and made with dairy-free cashew cream, roasted cauliflower, garlic and onions. It’s perfect for meal prep and naturally gluten-free, paleo, low carb, Keto and Whole30 compliant.

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CREAMY VEGAN CAULIFLOWER SOUP

It’s soup season and one of our very favorite soups to make is this Vegan Cauliflower Soup. It’s super cozy, creamy and perfect if you’re looking for a dairy-free and vegan friendly soup. The combination of cauliflower and cashew cream blended together creates a super-rich and luscious soup that is absolutely delicious on its own, or topped off with some extra roasted cauliflower and pumpkin seeds.

WHY YOU’LL LOVE THIS RECIPE

• this hearty roasted cauliflower soup is packed with bold and vibrant flavours.
• this soup is suitable for everyone – it’s dairy-free, vegan, paleo, low carb, Keto and Whole30 compliant. Plus it freezes well and is great for meal prep.

DOES CAULIFLOWER THICKEN SOUP?

Yes! Cauliflower is a great low-carb vegetable to use in soups to make them thick and creamy. Depending on how thick you like your soup, you can add more or less cauliflower to it.

HOW TO MAKE VEGAN CAULIFLOWER SOUP:

1. Preheat oven to 350F.
2. CHOP THE VEGGIES: Cut cauliflower into bite sized florets and place on a baking tray. Coat in 1 tbsp olive oil and salt and pepper.

3. ROAST THE CAULIFLOWER: Place in oven for 30-40 minutes until they are starting to go brown and crispy on the edges. Give them a toss half way through.

   

   

   
   
4. MAKE DAIRY-FREE VEGEAN CASHEW CREAM:  Mix the cashews and almond milk in a high speed blender until smooth. (If you don’t have a high speed blender you will need to soak the cashews in hot water for half an hour, then drain).
5. CHOP AND COOK AROMATICS: Finely chop the red onion. Heat ½ tbsp oil in a skillet/pan on medium heat then add the onion, let cook for a few minutes. Add finely chopped garlic and dried herbs, stir and cook for a further couple of minutes.
6. Add the vegetable stock and roasted cauliflower. Bring to a gentle simmer for 5 minutes. Add the cashew cream and nutritional yeast and stir.
7. BLEND SOUP: Blend until smooth, add more water if it needs thinning. Taste and season with salt and pepper.
8. GARNISH with chopped chives and toasted pumpkin seeds.

More cauliflower recipes:

Healthy Cauliflower Wings

Keto Cauliflower Casserole

Low Carb Cauliflower Pizza Crust

5 from 7 votes

Print

Cauliflower Soup

Prep Time

1 d 5 mins

Cook Time

45 mins

 

Course: Soup

Cuisine: American

Keyword: 30 minute soup recipe, cauliflower soup, keto cauliflower soup, keto soup, paleo soup, vegan soupo

Servings: 4 servings

Calories: 210 kcal

Author: Kelly

Ingredients

• 1.5 tbsp olive oil or avocado oil
• 1 cauliflower ~ 4 cups
• ½ cup unsweetened almond milk
• ½ cup cashews
• 1 red onion
• 4 garlic cloves
• 1 tsp mixed dried herbs
• 3 cups vegetable stock
• ¼ cup nutritional yeast
• Toppings optional
• Finely chopped chives
• Toasted seeds

Instructions

1. Preheat oven to 350F.
2. Cut cauliflower into bite sized florets and place on a baking tray. Coat in 1 tbsp olive oil and salt and pepper.
3. Place in the oven for 30-40 minutes until they are starting to go brown and crispy on the edges. Give them a toss half way through.
4. Make the cashew cream by mixing the cashews and almond milk in a high speed blender until smooth. (If you don’t have a high speed blender you will need to soak the cashews in hot water for half an hour, then drain).
5. Finely chop the red onion. Heat ½ tbsp oil in a skillet/pan on medium heat then add the onion, let cook for a few minutes.
6. Add finely chopped garlic and dried herbs, stir and cook for a further couple of minutes.
7. Add the vegetable stock and roasted cauliflower. Bring to a gentle simmer for 5 minutes.
8. Add the cashew cream and nutritional yeast and stir.
9. Blend until smooth, add more water if it needs thinning. Taste and season with salt and pepper.
10. Optional - top with some chopped chives and toasted seeds.

Recipe Notes

You can sub nutritional yeast for vegan parmesan or 1 heaped tbsp vegan cream cheese.
Best eaten straight away but will keep in the fridge for 2-3 days in an airtight container.

Nutrition Facts

Cauliflower Soup

Amount Per Serving (1 serving)

Calories 210 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g10%

Carbohydrates 12g4%

Fiber 5g20%

Protein 8g16%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.