This Creamy Cauliflower Soup is not only vegan but also easy to make in under 30 minutes. Simple ingredients come together in one pot with fresh or frozen cauliflower as the star. A satisfying soup for any meal!
Creamy Cauliflower Soup
I absolutely love a warm bowl of soup. My Creamy Cauliflower Soup happens to be one of our favorites and works well as a filling option for any meal. We typically add a few toppings before serving. I like lightly salted and toasted pumpkin seeds and chives. But my motto is always, you-do-you!
Beating the sugar blues with soup
Soup is incredibly helpful when it comes to removing excess sugar in your daily routine. A warm (or cold) bowl of soup is nutrient dense, easy to digest and made with simple ingredients.
Simple Ingredients in One Pot
- Cauliflower as the star! Organic cauliflower can be purchased fresh or frozen. I actually purchased a very large bag of frozen, organic cauliflower at Costco. This made for a budget-friendly option and limited my time in the kitchen. Definitely a win-win situation.
- Leeks can be found just about anywhere. They’re a bit more mellow than onions and add a sweetness I love. Make sure to wash leeks thoroughly to remove and debris and sand.
- I love adding one-to-two carrots into a pot of soup. This adds another touch of sweetness which is helpful when I am attempting to curb cravings.
- Avocado oil is a light oil that I frequently use for sautéing vegetables before adding my vegetable broth or stock.
- Nutritional yeast gives this soup a slightly cheesy flavor that I happen to love.
- Soaked Cashews help to thicken this soup and give it that creamy texture.
- Fresh herbs are amazing in any soup. The trick is adding enough to strike a balance between the mellow taste of the veggies and the broth. You want enough herb power to give the soup it’s own flare but not too much that the herbs overpower the taste. This is very specific to your own taste. Play around until you strike your own balance.
- Chickpea miso deepens the flavor of any broth which makes the soup feel more like a meal. Again, play around with miso. I love chickpea miso because it is soy-free and gluten-free.
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Creamy Cauliflower Soup
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This Creamy Cauliflower Soup is not only vegan but also easy to make in under 30 minutes. Simple ingredients come together in one pot with fresh or frozen cauliflower as the star. A satisfying soup for any meal!
Ingredients
- 4-6 cups Cauliflower florets about 1 large head
- 1 tablespoon avocado oil
- 1 medium-large leek make sure to rinse thoroughly, removing sand and debris. Chop
- 1 medium-large carrot chopped
- 1 stalk celery chopped
- 4-5 medium-cloves garlic chopped
- 1-2 tablespoons fresh herbs finely minced (Note: I enjoy rosemary, thyme & oregano in this soup and am typically heavy-handed with these)
- 2 tablespoons nutritional yeast (optional)
- 1/4 cup soaked cashews soaked two hours or overnight
- 5 cups vegetable broth homemade is best but store-bough works as well. Make sure you look at the sodium content before adding miso
- 1-2 tablespoons chickpea miso added at the end of cooking. An important tip would be to start with just one tablespoon and then taste. Adjust according to your personal tastes.
- 1 large pinch sea salt Added to veggies while they sauté
- Fresh Cracked pepper Always to taste.
Instructions
- Prep all veggies before beginning. An efficient way to save time in the kitchen.
Cauliflower should be cut into florets if not using frozen.
Rinse leek under running water to remove any sand and debris.
Chop carrot and celery.
Chop fresh cloves of garlic.
Mince fresh herbs.
- Using a large soup pot or dutch oven, over medium-high heat, add 1 tablespoon of avocado oil to the pot. Add leeks, carrots and celery with a nice pinch of sea salt and pepper. Sauté about 5 minutes.
- Add garlic and fresh chopped herbs. Stir until well incorporated and fragrant. 1-2 minutes.
- Add cauliflower (fresh or frozen), soaked cashews and nutritional yeast. Give a good stir until cauliflower is coated with sautéd veggies.
- Add veggie broth and bring to a boil. After it comes to a bowl, reduce heat to simmer until veggies are soft. About 15-20 minutes.
- Remove soup from stovetop. This is where you would add your miso. Starting with 1 tablespoon of miso at a time. Remove 1 cup of broth from the pot and add your miso, stirring until it has dissolved. Pour this mixture back into the pot and stir to combine.
- I typically blend my soup in a Vitamix at this point. This is done by carefully adding the hot soup to your blender in batches. Blending smaller amounts is safer and prevents the hot liquid from spewing out.
- After my entire pot of soup is blended and creamy, I taste one more time and add the extra tablespoon of miso if needed. Again, I would remove 1 cup of the creamy liquid and dissolving 1 tablespoon of miso in it. Then add it back into the batch of soup and stir until well combined.