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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