Description

A creamy and comforting vegan cauliflower soup made with tender cauliflower florets, sautéed onions and garlic, simmered in vegetable broth, and enriched with full-fat coconut milk. This dairy-free, low-sodium soup is perfect for a light yet satisfying meal.

Ingredients

Vegetables

1 head of cauliflower, cut into florets
1 medium yellow onion, chopped
4 cloves of garlic, minced

Liquids

4 cups low-sodium vegetable broth
1 can (400ml) full-fat coconut milk

Other

Olive oil, for sautéing (about 2 tablespoons)
Salt, to taste
Black pepper, to taste

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Instructions

Prepare the vegetables: Chop the onion and garlic finely, and cut the cauliflower into small, even-sized florets to ensure uniform cooking.
Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, approximately 5 minutes. Add the minced garlic and cook for an additional minute to release its aroma without burning.
Cook the cauliflower: Add the cauliflower florets to the pot and stir to combine with the onion and garlic. Cook for about 5 minutes, allowing the cauliflower to slightly brown and absorb the flavors.
Add broth and simmer: Pour in the low-sodium vegetable broth. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover and cook until the cauliflower is tender, approximately 15 minutes.
Blend the soup: Using an immersion blender or transferring the mixture in batches to a regular blender, blend the soup until completely smooth and creamy.
Finish and season: Return the blended soup to low heat. Stir in the full-fat coconut milk, blending well to incorporate. Season with salt and black pepper to taste. Warm through without boiling, then serve hot.

Notes

For a thinner soup, add more vegetable broth to achieve your desired consistency.
You can garnish the soup with fresh herbs such as parsley or chives for added freshness.
This soup freezes well; store in airtight containers for up to 3 months.
If you prefer a spicier version, add a pinch of cayenne pepper during the sautéing step.
Use a high-quality coconut milk for the best creamy texture and flavor.