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    Home » Recipes » Vegan Main Dishes

    Cream of Cauliflower Soup

    Published: Jan 15, 2014 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    This creamy dairy-free cauliflower soup, enhanced with any of the garnishes recommended, makes a soothing introduction to a meal. It’s great with veggie-filled wraps and main-dish salads. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Evan Atlas.

    Serves: 6

    • 1 tablespoon olive oil
    • 1 cup chopped onion
    • 2 to 4 cloves garlic, minced
    • 32-ounce carton low-sodium vegetable broth,
      or 4 cups water with 2 vegetable bouillon cubes
    • 1 large head cauliflower, chopped into 2-inch chunks
      (reserve about 2 heaping cups for garnish)
    • 2 medium potatoes, peeled and diced
    • 2 teaspoons salt-free all-purpose seasoning
      (like Frontier or Mrs. Dash)
    • 1 teaspoon ground cumin
    • 15- to 16-ounce can (drained and rinsed)
      great northern or cannelloni beans, or 1 ½ cups cooked
    • 1 ½ to 2 cups unsweetened rice milk
      or other nondairy milk, or as needed
    • Salt and freshly ground pepper to taste
    • ¼ cup chopped fresh herbs (choose from among parsley,
      dill, chives, and oregano, or a combination), or as desired

    Garnish:

    • Reserved cauliflower florets
    • 1 medium red bell pepper, cut into short narrow strips
    • Baby spinach (3 to 4 big handfuls)

    Heat the oil in a soup pot and add the onion. Sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.

    Add the broth, cauliflower, potatoes, seasoning, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 20 minutes, or until the vegetables are tender. Remove from the heat.

    If using a food processor or blender, transfer the vegetables into the container with a slotted spoon , followed by the beans. Add a little of the broth and puree until completely smooth. Transfer the puree back into the soup pot.

    If using an immersion blender, add the beans to the cooked veggies in the soup pot. Insert the immersion blender and process until soup is smoothly pureed.

    Vegan cream of cauliflower soup recipe

    Stir in enough rice milk to give the soup a medium-thick consistency, then season with salt and pepper. If time allows, let the soup stand off the heat for 1 to 2 hours, then heat through before serving.

    Just before serving, stir in the fresh herbs of choice. Steam the vegetables for the garnish in a small skillet with just enough water to keep moist until just done, and arrange some of it in the center of each serving. Or, you can just stir these veggies into the soup.

    Nutrition information
    Per serving: Calories: 206;  Total fat: 5g;  Protein: 9g;  Fiber: 7g;  Carbs: 35g; Sodium: 126mg

    • Try some of VegKitchen’s other Soulful Soups.
    • Check out more light and lively spring soups
    • Here are more recipes for cauliflower and broccoli.

    More recipes you may enjoy

    • Vegan Vodka Pasta
    • Farro Bowl
    • Sweet Potato Lentil Soup (Vegan & Vegetarian)
    • Sweet Potato Black Bean Chili

    Reader Interactions

    Comments

    1. Rachel @ Rachel in Veganland says

      January 15, 2014 at 4:36 pm

      What a hearty and delicious soup! This look so warming and decadent and perfect for the rainy winter days I've had lately!

    2. Nava says

      January 15, 2014 at 9:57 pm

      Thanks, Rachel in Veganland (which, as we know, is the best place to dwell) … hope you will enjoy this!

    3. Shane says

      April 23, 2014 at 7:37 pm

      My girlfriend and I loved this soup. I am definitely keeping this recipe and with croutons amazing.Thanks!

    4. Nava says

      April 24, 2014 at 11:37 am

      Thanks again, Shane. I'm delighted that you and your GF enjoyed this one, too.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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