Cream Of Cauliflower Soup Vegan Recipe

Indulge in this luxuriously creamy vegan cauliflower soup! This dairy-free delight is packed with flavor and surprisingly easy to make. Perfect for a cozy weeknight dinner or a sophisticated vegan gathering. Get ready for a taste sensation!

Prep Time 20 mins
Cook Time 110 mins
Calories 174.2 kcal
Protein 15g
Rating 5.0 (1 Reviews)
Cream Of Cauliflower Soup Vegan 99

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cream Of Cauliflower Soup Vegan

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How to Make Cream Of Cauliflower Soup Vegan

  1. Heat 1 tablespoon of olive oil or vegan margarine in a large soup pot over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced.
  2. Sauté until the onion is golden brown and translucent, about 10 minutes.
  3. Add 1 large head of cauliflower, chopped into florets, 2 medium potatoes, peeled and diced, 4 cups of vegetable broth, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg.
  4. Ensure there is enough broth to cover all but about an inch of the vegetables.
  5. Bring to a gentle simmer, then reduce heat and simmer covered for 25-30 minutes, or until the cauliflower and potatoes are very tender.
  6. Carefully transfer the soup in batches to a high-speed blender or food processor. Puree until completely smooth.
  7. For extra creaminess, add 1 can (15 ounces) of chickpeas, drained and rinsed, to the blender with about half the soup in each batch. Puree until smooth.
  8. Return the pureed soup to the soup pot, stirring to combine.
  9. Let the soup stand for at least 1 hour (or up to 2 hours) to allow the flavors to meld. This step enhances the creaminess.
  10. Reheat gently before serving. Ladle into bowls and garnish with fresh herbs (such as chives or parsley), toasted pumpkin seeds, or a swirl of vegan cream for extra richness.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

24g

Fat

1g

Carbs

10g