Best Vegan Cauliflower Soup – Valentine’s day edition!

This easy recipe for cauliflower soup is vegan and tastes rich, velvety, creamy and dreamy! It’ll turn humble ingredients into a sublime and satisfying meal. For how easy and quick it is, it tastes phenomenal. You’ll want to add this to your weekday quick meal planning rotation.

But why is it purple you ask? Well, I found the most beautiful purple cauliflower this past weekend, and colorful veggies just make everything better. Nothing better to lift our spirits up than bowl of luscious (and pink) soup. My kind of valentine’s day treat is savory and filled with flavor 🙂 Make this for your valentine’s meal and trust me, you’ll be happy!

This soup is such a hit in our house, that I wanted to share it with all of you.

Silky & Satisfying Vegan Cauliflower Soup

Cauliflower soup ingredients needed are straightforward

All you need are some basic veggies, a few pantry staples, and let the plants do their magic! The creaminess without the use of dairy comes from the pureed cauliflower, and optionally some plant-based butter if you prefer. I also add some simple ways of infusing flavor, like garlic and bay leaves along with scallions or green onions. 

Here’s what you need:

Veggies, the foundation –
cauliflower, potatoes, onions. I highly recommend trying purple cauliflower, but of course you can use regular cauliflower too. As for potatoes, I use all purpose or russet potatoes that provide the perfect starchiness. If you can’t find those, I’d recommend Idaho or white potatoes as second options.
Aromatics for flavor –
garlic, vegetable broth, serrano peppers
Herbs for freshness –
bay leaves, green onions
Fats, for richness –
Extra virgin olive oil & plant-based butter
Creaminess –
Cauliflower does double duty as cream. When pureed, they turn silky and scrumptious

Making it also couldn’t be simpler. Hopefully the below step-by-step cooking pictorial will help you follow along making it, but If you’d like to save it, or print it, I got you covered, just jump below to the recipe card.

How to make the purple cauliflower soup

Broadly, there are three steps; Roasting/cooking, Simmering, and Blending.

Prep the cauliflower by breaking them down into florets. Don;t discard those stalks, just chop them all up. They’re perfect to add in here because they’ll all turn tender and be pureed anyway. A great low waste recipe! You could in fact even throw in the cauliflower leaves as well. Make sure they’re all thoroughly rinsed.

First, soften the onions and garlic along with bay leaves in a mixture of olive oil & butter. Start cooking the potatoes as well. Toss in cauliflower, aromatics. Saute them until they’re browned and offer some roasted flavors. 

Then add in a low sodium vegetable broth. I always prefer cooking with low-sodium broths because then I can control how salty the dish is. 

Simmer this all for 20-25 minutes for the veggies to become tender and absorb maximum flavor. Let this cool down, transfer to a high powered blender and blend into a really smooth mixture with added fresh lemon juice.

Easy & Delicious Vegan Cauliflower Soup

Cauliflower Soup

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 head of purple cauliflower, broken down to florets (you could use regular ones as well)
1 large russet potato, washed and cubed
1 medium onion, peeled and chopped
4 cloves garlic
1 tbsp vegan butter
1 tbsp extra virgin olive oil
2 tsp coarse salt
4 cups low sodium vegetable broth
1 dried bay leaf
1 cup water
1 bunch of green onions, green & white parts, finely chopped
1 serrano pepper, thinly sliced (optional)

Instructions

Melt butter and olive oil in a soup pot over medium heat. Add the bayleaf and garlic cloves. Saute for 2 minutes. Next add the chopped onions and cook for 6-8 minutes until the onions turn really soft. Then add the chunks of potatoes along with measured salt. Mix and cook for another  minutes.

Add in all the cauliflower florets, followed by the measured vegetable stock. Cover, increase the heat to high, and bring to a boil. Once it's at a boil, lower the heat to medium and let it simmer covered for about 20-25 minutes. Test the potatoes for doneness, it should be fall apart tender. Turn off the heat and let this mixture cool.

Transfer to a high powered blender (I use a Vitamix) and blend into a really smooth mixture. Use the reserved cup of water to get the right consistency for the soup. It should be velvety and smooth, but not thick like a puree. Use your judgment! Serve warm with green onions and sliced chillies as toppings. A nice chunk of crispy toasted bread will make it perfect! Enjoy!

 

 

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