Description
This vegan cauliflower soup is a creamy, comforting, and dairy-free dish that’s light yet indulgent. Perfect as a simple meal for those seeking wholesome, plant-based comfort food, it combines tender cauliflower, sautéed onions, and coconut milk to create a smooth and flavorful soup that’s quick and easy to prepare.
Ingredients
Vegetables
- 1 medium cauliflower, chopped
- 1 onion, diced
Liquids
- 3 cups vegetable broth
- ½ cup coconut milk
- 1 tbsp olive oil
Seasoning
- Salt & pepper, to taste
Instructions
- Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3 minutes until the onion is translucent and fragrant, which brings out its sweetness and forms the base of the soup.
- Add Cauliflower and Broth: Add the chopped cauliflower to the pot, then pour in the vegetable broth. Increase the heat slightly and bring to a simmer. Let it cook uncovered for 10 to 12 minutes, or until the cauliflower is tender and easily pierced with a fork.
- Blend the Soup: Using an immersion blender or carefully transferring the soup into a blender in batches, blend the soup until it is completely smooth and creamy, ensuring there are no lumps left.
- Stir in Coconut Milk and Reheat: Return the blended soup to the pot if needed. Stir in the coconut milk for richness and creaminess. Reheat gently over low heat, adjusting seasoning with salt and pepper to taste. Serve warm.
Notes
- For added texture and flavor, top the soup with toasted almonds.
- Fresh herbs such as parsley or chives make a bright, fresh garnish.
- This soup can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
- Adjust thickness by adding more vegetable broth or coconut milk as desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
