Vegan Cauliflower Soup
This creamy vegan cauliflower soup is the perfect meal to cozy up with. It's hearty, comforting, filling and comes out perfectly every time.
Servings: 6
Calories: 186kcal
Ingredients
- 1 Tablespoon Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 1 teaspoon Dried Thyme
- ½ teaspoon Dried Rosemary
- 1 Large Head Cauliflower Chopped
- 2 cups Vegetable Stock (480ml)
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- Salt and Pepper To Taste
Instructions
- Add the olive oil, onion, crushed garlic, thyme and rosemary to a pot and sauté until the onions are softened.
- Add the cauliflower and toss up with the spices. Then add in the vegetable stock and coconut milk. Bring to the boil. Turn down the heat, cover the pot and simmer until the cauliflower is softened.
- Blend with an immersion blender until smooth. If you don't have an immersion blender then transfer to a blender jug in stages and blend until smooth then return to the pot.
- Add salt and pepper if needed.
- Serve with a sprinkle of ground black pepper and a sprig of fresh thyme.
Video
Notes
- Cauliflower: You can use two small heads of cauliflower if you can't find one large one. The size of the cauliflower isn't super important, if you use less cauliflower it will just result in a slightly thinner soup.
- Consistency: The usual consistency of this soup is very thick and creamy. If you prefer a thinner soup then feel free to add more vegetable stock while cooking.
- Storing: Leftovers keep very well in the fridge for a few (3-4) days and can be reheated either on the stovetop or in the microwave as needed.
- Freezing: This soup is also freezer friendly, just allow it to cool completely before freezing. Thaw overnight in the fridge before reheating and serving.
Nutrition
Serving: 1Serve | Calories: 186kcal | Carbohydrates: 10.7g | Protein: 3.7g | Fat: 14.6g | Saturated Fat: 10g | Sodium: 308mg | Fiber: 3.1g | Sugar: 4.5g