Name: Creamy Vegan Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 1/2 tablespoons olive oil; 1 large yellow onion, finely chopped; 4 garlic cloves, roughly chopped; 1 medium-large cauliflower, cut into large florets (~750g); 1 cup (140g) raw cashews; 8 to 12 fresh thyme sprigs; 1 large fresh rosemary sprig; 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed; 1 bay leaf; 4 cups (960 mL) low-sodium vegetable broth; 1 cup (240 mL) water (or more vegetable broth); 5 tablespoons nutritional yeast; 2 teaspoons kosher salt, plus more to taste; Freshly cracked black pepper to taste; Lemon zest; Crushed red pepper flakes (or Aleppo pepper for mild heat); Good-quality extra virgin olive oil; Bread for serving (optional)

why make this recipe

Creamy Vegan Cauliflower Soup is a fantastic choice for anyone looking for a hearty and healthy meal. This soup is not only delicious but also packed with nutrients. The combination of cauliflower, cashews, and beans makes it creamy without any dairy. Plus, it’s simple to prepare and perfect for a cozy dinner or a quick lunch.

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how to make Creamy Vegan Cauliflower Soup

Ingredients:

1 1/2 tablespoons olive oil
1 large yellow onion, finely chopped
4 garlic cloves, roughly chopped
1 medium-large cauliflower, cut into large florets (~750g of florets)
1 cup (140g) raw cashews (Note 1)
8 to 12 fresh thyme sprigs
1 large fresh rosemary sprig
2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (Note 2)
1 bay leaf
4 cups (960 mL) low-sodium vegetable broth
1 cup (240 mL) water (or more vegetable broth)
5 tablespoons nutritional yeast
2 teaspoons kosher salt, plus more to taste (Note 3)
Freshly cracked black pepper to taste
Lemon zest
Crushed red pepper flakes (or Aleppo pepper for mild heat)
Good-quality extra virgin olive oil
Bread for serving (optional)

Directions:

Pour boiling water over the cashews to cover and let them rest for 15 minutes. Drain and rinse before using. Meanwhile, prep all the other ingredients (cut cauliflower, herbs, garlic).
Make the bouquet garni. Use kitchen twine to tie up the thyme sprigs, rosemary sprig, and bay leaf.
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Once hot, add the onions with a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until golden brown. If they start to brown too quickly, add a splash of water.
Add the garlic and cook for 2-3 minutes, stirring frequently.
Pour in some of the vegetable broth and deglaze the pot by stirring up any browned bits on the bottom.
Add the remaining broth, water, soaked and drained cashews, cauliflower florets, cannellini beans, nutritional yeast, kosher salt, and black pepper to taste. Stir to combine. Gently tuck the bouquet garni into the broth. It’s okay if the cauliflower isn’t totally submerged by the liquid.
Bring the soup to a boil. Then, reduce the heat to maintain a rapid simmer and cook for 15 minutes, or until the cauliflower is tender and soft.
Once the soup is done cooking, remove the bouquet garni. Transfer the soup to a stand blender (you will need to do this in two batches). Remove the center cap of the blender and cover it with a dish towel to let the steam escape. Blend until smooth, thick, and creamy. Note: You can also use an immersion blender, but the texture won’t be as smooth.
Taste for salt and pepper and adjust as needed. Transfer the soup to bowls, and before serving, zest some lemon on top, add a scattering of chili flakes, and drizzle with extra virgin olive oil. Serve with bread.

how to serve Creamy Vegan Cauliflower Soup

Serve the soup hot in bowls, garnished with lemon zest, crushed red pepper flakes, and a drizzle of good-quality extra virgin olive oil. It’s great on its own or paired with a slice of crusty bread for a fulfilling meal.

how to store Creamy Vegan Cauliflower Soup

You can store any leftover soup in an airtight container in the fridge for up to 5 days. To freeze, let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.

tips to make Creamy Vegan Cauliflower Soup

For an extra creamy texture, be sure to blend the soup thoroughly.
Adjust the seasoning to your preference; a little extra salt can enhance the flavors.
If you want a little more depth, consider adding a splash of lemon juice right before serving.

variation

You can add different vegetables like carrots or potatoes to vary the flavor and texture. If you want a bit of spice, consider adding a diced jalapeño with the onions.

FAQs

1. Can I make this soup ahead of time?
Yes, you can make it ahead. Just store it in the fridge for up to 5 days or freeze for up to 3 months.

2. What can I use instead of cashews?
You may substitute cashews with soaked and blended silken tofu for a similar creamy texture.

3. Is this soup gluten-free?
Yes, as long as the vegetable broth is gluten-free, this soup is entirely gluten-free.

4. Can I make this soup spicier?
Absolutely! You can add more crushed red pepper flakes or even a splash of hot sauce to increase the heat.

5. Is there a non-blended version of this soup?
Yes, you can skip blending and just leave the soup chunky if you prefer more texture.