Description
A creamy and comforting vegan cauliflower soup made with fresh cauliflower, sautéed onions and garlic, vegetable broth, and rich coconut milk. This easy-to-make soup is perfect for a healthy, dairy-free meal that’s full of flavor and nutrients.
Ingredients
Scale
Vegetables
- 1 head of cauliflower, cut into florets
- 1 medium yellow onion, chopped
- 4 cloves of garlic, minced
Liquids
- 4 cups low-sodium vegetable broth
- 1 can (400ml) full-fat coconut milk
- 1 tablespoon olive oil (for sautéing)
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep the Vegetables: Chop the onion and garlic finely. Cut the cauliflower head into small florets to ensure even cooking.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Cook Cauliflower: Add the cauliflower florets to the pot, stirring occasionally and letting them cook for 5 minutes to develop flavor.
- Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer until the cauliflower is tender, approximately 15 minutes.
- Blend Soup: Use an immersion blender directly in the pot or transfer the soup to a regular blender. Blend until the soup is smooth and creamy.
- Finish and Serve: Return the blended soup to low heat. Stir in the full-fat coconut milk until well combined. Season with salt and pepper to taste. Serve hot.
Notes
- For a thinner soup, add more vegetable broth or water until desired consistency is reached.
- You can substitute coconut milk with other plant-based milks, but coconut milk gives the soup a rich creaminess.
- This soup can be garnished with fresh herbs like parsley or chives for added freshness.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 1 month.
