Description
This creamy and comforting Vegan Cauliflower Soup combines tender cauliflower florets with sautéed onions and garlic, blended smoothly with rich coconut milk and vegetable broth for a luscious dairy-free meal. Simple to prepare and naturally gluten-free, it’s perfect for a cozy lunch or light dinner.
Ingredients
Scale
Vegetables
- 1 head of cauliflower, chopped into florets
- 1 medium yellow onion, chopped
- 4 cloves of garlic, minced
Liquids & Seasonings
- 4 cups low-sodium vegetable broth
- 1 can (400ml) full-fat coconut milk
- 2 tablespoons olive oil (for sautéing)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare vegetables: Chop the onion and garlic finely, and cut the cauliflower into small florets to ensure even cooking.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute to release its fragrance.
- Cook cauliflower: Add the cauliflower florets to the pot and cook, stirring occasionally, for about 5 minutes so they start to soften and absorb the flavors.
- Simmer soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer gently until the cauliflower becomes tender, approximately 15 minutes.
- Blend the soup: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a regular blender, blending until completely smooth and creamy.
- Finish with coconut milk: Return the blended soup to low heat. Stir in the full-fat coconut milk until combined. Season with salt and black pepper to your preference. Heat through gently, then serve hot.
Notes
- For a thinner soup, add extra vegetable broth or water when blending.
- To enhance flavor, add a pinch of nutmeg or cumin when simmering the soup.
- For garnishing, consider fresh herbs like parsley or chives.
- This soup keeps well for up to 3 days refrigerated and can be frozen for up to 1 month.
