This vegan cauliflower soup is smooth, comforting, and full of naturally rich flavor. Gently simmered cauliflower blends into a creamy texture enriched with coconut milk, adding a subtle hint of warmth and sweetness. Aromatics like garlic and onion deepen the flavor while keeping the soup light and balanced. Ideal for cooler days or when you want something nourishing and plant-based, this bowl feels both soothing and satisfying.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 medium head cauliflower, broken into florets (about 6 cups)
- 1 small potato, peeled and cubed
- 2 cans (14-1/2 ounces each) vegetable broth
- 1 can (13.66 ounces) coconut milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Optional: Nutritional yeast, chopped green onions and fresh herbs
Instructions
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Stir in cauliflower, potato and broth; bring to a boil. Reduce heat; simmer, covered, about 20 minutes.
- Remove from heat. Stir in coconut milk, salt and pepper; cool slightly. Puree in batches in a blender or food processor until smooth. If desired, top with nutritional yeast, green onion and fresh herbs.
