Welcome to my vegan cream of cauliflower soup recipe! As a vegan chef, I am constantly creating new recipes that are not only delicious but also healthy and sustainable. This recipe is the perfect way to indulge in a creamy and comforting soup without the guilt of consuming animal products.
The creaminess of this soup comes not from heavy cream but from raw cashews blended with water, making it the perfect choice for those who are lactose intolerant or seeking a dairy-free option.
Cauliflower is the star ingredient of this soup, providing an earthy flavor and loads of nutrients such as vitamins C and K, fiber, and antioxidants. In combination with carrots, potatoes, and celery, this soup is packed with flavor and a great way to incorporate more vegetables into your diet.
Additionally, I have included some variations and substitutions for those who may want to switch up the ingredients or suit their dietary needs. This recipe is a crowd-pleaser and easy to make, especially if you prepare it ahead of time.
So get ready to enjoy a creamy and hearty bowl of vegan cream of cauliflower soup – it will leave you feeling satisfied and nourished!
Why You’ll Love This Recipe
If you’re searching for the ultimate comfort food that is both satisfying and vegan, then look no further than this Cream of Cauliflower Soup recipe! There are many reasons why you’ll love this recipe, from its creamy texture to its deliciously flavorful ingredients.
First of all, this soup is a fantastic way to get your veggies in for the day! Featuring a head of cauliflower, carrots, celery, and peas, it’s packed full of nutrients that are essential for maintaining a healthy lifestyle. Plus, when paired with the raw cashews used to create its creamy base, this soup has an unbeatable texture that is rich, flavorful and oh so smooth.
But despite the fact that it’s deliciously creamy, it’s still entirely vegan! That’s right – every single ingredient used in this recipe is 100% plant-based. This makes it perfect for those following a vegan diet, or anyone who is simply looking for a healthier option to enjoy. Not only is it great for your body, but it also helps limit your impact on the environment which is a win-win scenario!
So whether you’re in need of something warming for a cold night or just looking to add more veggies into your diet in a delicious way, this Cream of Cauliflower Soup checks all the boxes. Don’t hesitate to give it a try – one spoonful of its creamy deliciousness and you’ll be hooked!
- 1 large head cauliflower, cut into bite-size florets
- 4 cloves garlic, minced
- 1 large yellow onion, diced
- 1 carrot, chopped
- 2 potatoes, peeled and diced
- 2 celery stalks, chopped
- 3 tablespoons olive oil, divided
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and black pepper
- 5 cups water or vegetable broth
- 1 cup raw cashews
In this vegan cauliflower soup recipe, the key ingredient is the head of cauliflower. Additional ingredients like garlic, onion, potato, carrot, celery, and parsley provide depth of flavor to the soup. Olive oil is also used as a base for cooking the vegetables. The cashews add creaminess to the soup without adding dairy. Salt and pepper are used to taste. Water or vegetable broth helps to make up the liquid in the soup.
The Recipe How-To
Now that you’ve gathered all the ingredients, let’s get to cooking this delicious Cream of Cauliflower Soup. This recipe is perfect for a cozy night in or as a starter at your next dinner party.
Here’s how to create this creamy and flavorful vegan cauliflower soup:
Step 1: Prepare the Cauliflower
Begin by prepping your cauliflower. Take one head of cauliflower and cut it into bite-sized florets. Rinse the florets under cold water and set them aside.
Step 2: Roast the Cauliflower
Preheat your oven to 425°F (218°C). Arrange the cauliflower florets on a baking sheet in a single layer. Drizzle 2 tablespoons of olive oil evenly over the florets and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss them lightly so that they are coated with oil and seasoning. Place the baking sheet in the oven and roast for 20-25 minutes or until they are tender and light brown.
Step 3: Prepare Your Other Vegetables
While your cauliflower is roasting, prepare your other vegetables. Take one large onion, two medium carrots, two celery stalks, and four garlic cloves, minced. Dice the onion, chop the carrots and celery into small pieces, and set them aside.
Step 4: Cook Your Vegetables
In a large pot over medium heat, add two tablespoons of extra-virgin olive oil. Once heated, add the chopped onions and sauté for about 3-5 minutes until they soften. Add in minced garlic and cook for an additional minute.
Next, add chopped carrots and celery to the pot along with dried parsley, garlic powder, onion powder, and a hearty pinch of salt and black pepper to taste. Cook for another five minutes until softened.
Step 5: Add Vegetable Broth And Simmer
Now it’s time to add some liquid! Pour in 6 cups of vegetable broth into the pot with cooked vegetables. Add in roasted cauliflower florets along with 1 heaped teaspoon of dried parsley flakes.
Stir to combine all ingredients properly. Bring it all to a boil then reduce heat to low setting allowing soup to simmer gently for about fifteen minutes.
Step 6: Blend The Soup
Once ingredients have simmered nicely together take the pot off from heat source and let cool slightly for safety measure. Here comes probably favourite part making our soup silky smooth!
After cooling take out a blender then in small batches blend soup with raw cashews until completely incorporated as creamy texture can be achieved periodly adding small portions of water usually approximately quarter cup at a time until reached desired consistently.
Return purified mixture back to pot reheating slowly up while stirring frequently until reaching desired temperature before serving!
Congratulations – you have now made an excellent Cream of Cauliflower Soup (Vegan) that is sure to impress your
Substitutions and Variations
Are you looking to switch up this Cream of Cauliflower Soup recipe? There are plenty of substitutions and variations that you can try out to add some variety to your lunch or dinner. Here are some recommendations:
– Instead of peas, try using chickpeas or white beans for added protein
– If you don’t have raw cashews, you can substitute with blanched almonds or sunflower seeds for a nutty flavor and crunch
– For a fun twist, add in some broccoli florets along with the cauliflower to make it a broccoli-cauliflower soup
– If you’re not a fan of potatoes, replace them with sweet potatoes or parsnips for a unique taste
– If garlic powder and onion powder aren’t your cup of tea, use fresh garlic and onion instead
– Try adding different spices like cumin or turmeric to give the soup a different depth of flavor
– To make the soup creamier and more indulgent, substitute vegetable broth with coconut milk or almond milk.
– Want to bulk up the soup? Add in some wild rice, quinoa, or lentils for extra fiber and nutrients
– For a vegan version of loaded potato soup, serve it with shredded vegan cheddar cheese and vegan bacon bits
These substitutions and variations will allow you to explore new flavors and textures while keeping the creamy goodness of this vegan cauliflower soup intact. Don’t be afraid to experiment with other ingredients – this recipe is versatile and can adapt to your preferences!
Serving and Pairing
Now that you have whipped up a warm and creamy vegan cauliflower soup, let’s talk about how to serve it and what to pair it with.
First off, this soup is incredibly versatile and can be eaten as a main course or as a side dish. If you choose to make it your main course, you may want to add some hearty toppings like roasted peas or toasted nuts for texture and protein. Alternatively, if you prefer to keep it light, serve the soup with a simple green salad or freshly baked bread. Trust me when I say that nothing beats a bowl of creamy vegan cauliflower soup on a chilly evening.
When it comes to pairing the soup with other dishes, I recommend sticking to something mild in flavor profile that won’t overpower the delicate taste of the cauliflower. The earthy flavors of roasted or sautéed vegetables like carrots, celery, or broccoli complement this soup beautifully. For a heartier option, try pairing it with wild rice soup or potato and leek soup.
If you crave for bolder flavors, consider a curried cauliflower or coconut milk-based soup that will contrast well with the mellow taste of this cream of cauliflower delight.
To elevate the flavor even further, garnish each bowl with an extra drizzle of olive oil and sprinkle some parsley flakes over the top for a pop of color. Trust me; your guests will think they are dining at a fancy restaurant.
Remember, this creamy vegan cauliflower soup is plant-based; thus, if you’re a wine person or prefer non-alcoholic beverages, go for white wine or Chardonnay. Alternatively, opt for fresh juice or almond milk to balance out the flavors. So go ahead, experiment with different serving styles and see which one brings out your favorite flavor of this easy creamy cauliflower recipe!
Make-Ahead, Storing and Reheating
One reason to adore this Cream of Cauliflower Soup recipe is the opportunity for meal prep. If you’re cooking for a large group or simply don’t have enough time during the week, make-ahead meals are always a lifesaver. And guess what? This vegan cauliflower soup is perfect for preparing in advance.
To make ahead, complete the recipe as outlined and let cool completely. Once at room temperature, store in an airtight container in the fridge for up to four days or in the freezer for up to two months.
To reheat, place it in a saucepan with a bit of water over low heat until it’s warmed through properly. If it’s too thick, add some extra water or vegetable stock and adjust seasoning as required.
For busy evenings when you’re struggling to put together dinner quickly, this soup is a fantastic choice. It’s creamy, satisfyingly tasty and can be ready in just 20 minutes from fridge to table.
Storing the creamy vegan cauliflower soup is extremely easy too! Simply store any leftovers in an air-tight container and refrigerate. The soup will stay fresh a few days in the refrigerator before it starts to thicken.
Incredibly versatile with adaptable flavors and textures, this roasted vegan cauliflower soup is perfect for making larger batches in advance for on-the-go lunches or to serve at dinner parties. So go ahead and make a double batch! Your future self will thank you.
Tips for Perfect Results
As a vegan chef, I’ve tried and tested numerous variations of the cauliflower soup. Through trial and error, I’ve gathered valuable tips for obtaining that perfect creamy texture with just the right amount of flavor. Here are some tips that will guarantee a delicious outcome every time you make this recipe.
1. Cook the Vegetables Thoroughly:
To get a perfectly smooth and velvety soup, it is essential to cook all vegetables well. Make sure that they are all tender before blending them together to avoid any lumps or gritty texture.
2. Use High-Quality Cashews:
Raw cashews are the vegans’ secret weapon, which can help you achieve that creamy texture in your soup without using dairy products. Soaking cashews overnight or at least for a few hours softens them and makes them easier to blend to produce an even creamier consistency.
3. Balance Your Seasoning:
Seasoning is key to any meal, so make sure you strike the perfect balance between different flavors such as salt, garlic powder, onion powder, dried parsley or even fresh herbs like thyme or rosemary. Using vegetable stock or broth adds depth and richness in taste.
4. Roast Your Cauliflower Beforehand:
Roasting your cauliflower before incorporating it into your soup deepens the flavor profile significantly, giving off a smoky charred taste. This step is optional but highly recommended for those who love that subtle roasted flavor mentioned earlier.
5. Garnish Your Soup:
Take advantage of how easy it is to decorate dishes as well! Garnish your soup with a sprinkle of fresh chives, green peas, parsley or even an extra drizzle of olive oil if preferred. Not only does it add a touch of elegance visually, but also makes it more wholesome and nutritious by adding an extra ingredient or two.
By utilizing these tips when preparing your vegan cauliflower soup, you’re guaranteed a flavorful and satisfying meal even on the busiest weekdays!
Now that we’ve covered the ingredient list, recipe how-to, substitutions and variations, serving and pairing, make-ahead, storing and reheating, as well as tips for perfect results of this creamy vegan cauliflower soup, it’s time to answer some frequently asked questions. Don’t worry, I’ve got you covered! Let’s get on with it.
How do you make Jamie Oliver cauliflower soup?
For this vegan recipe, you will need two onions, 600g of cauliflower, four cloves of garlic, one heaped teaspoon of ground cinnamon, one heaped teaspoon of ras el hanout, a handful of unsweetened coconut flakes, one 400g tin of reduced-fat coconut milk and 600ml of vegetable stock.
How can I thicken my cauliflower soup?
In case you end up with a soup that is thinner than anticipated, there is a simple solution to remedy the situation. You can use a cornstarch slurry, which is a combination of one part cornstarch and two parts liquid, to thicken up the soup to your desired consistency.
Why is my cauliflower soup bland?
To avoid having a bland cauliflower soup, it’s important to season it well. This can be achieved by adding salt and black pepper along with your preferred spices. For me, using turmeric and paprika, as well as fresh garlic and ginger, enhances the taste of the soup with multiple layers of flavors.
In conclusion, this Cream of Cauliflower Soup (Vegan) Recipe is perfect for anyone looking for a delicious and healthy meal. Whether you are vegan or not, this recipe will definitely impress you with its creamy and flavorful taste. From its easy-to-follow instructions to the unique ingredients used, every step contributes to the overall perfection of this soup.
In addition, the recipe provides ample room for substitutions and variations, allowing you to tailor the soup to your personal preferences. You can add other vegetables like broccoli or even peas to give it a different texture, and coconut milk can be substituted for raw cashews for a creamier vegan option.
Most importantly, this soup is not only tasty but also highly nutritious, providing an excellent source of vitamins and minerals from its cauliflower, carrots, potatoes, and celery ingredients. Plant-based options have proven time and time again that healthy eating can be both satisfying and delicious.
So why not give this Cream of Cauliflower Soup (Vegan) Recipe a try? With its unique blend of ingredients and flavors, it’s sure to become one of your new go-to recipes!
Cream of Cauliflower Soup (Vegan) Recipe
- 1 tablespoon olive oil
- 1 cup onion, diced
- 6 cups water
- 2 teaspoons salt
- 1/2 cup vegan chicken seasoning (I use Mckay's vegan chicken seasoning)
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1 cup celery, diced
- 2 cups potatoes, diced
- 2/3 cup carrot, shredded
- 1 cup raw cashews
- 4 cups water
- 1 1/2 cups cauliflower, fresh and chopped
- 1 cup peas (frozen or fresh)
- In a large 4-quart pot, saute onions in olive oil until clear.
- Pour in 6 cups of water, add seasonings and bring to a boil.
- Add celery, potatoes and carrots, and simmer over low heat until cooked.
- Place cashews and 2 cups water in a blender and blend until creamy and smooth.
- Add blended mixture to soup stock and bring to a boil, stirring consantly. Reduce heat.
- Add fresh cauliflower and peas 5 minutes before serving.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.