Description

A creamy and comforting vegan cauliflower soup made with sautéed onions, garlic, cauliflower florets, and full-fat coconut milk, simmered in low-sodium vegetable broth and blended to a luscious smooth texture. Perfect as a warm, dairy-free, and wholesome meal.

Ingredients

Vegetables

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

Liquids & Broth

4 cups low-sodium vegetable broth
1 can (400ml) full-fat coconut milk
2 tablespoons olive oil (for sautéing)

Seasoning

Salt, to taste
Freshly ground black pepper, to taste

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Instructions

Prepare Ingredients: Chop the onion and garlic finely. Cut the cauliflower head into smaller florets for even cooking.
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
Add Cauliflower: Stir in the cauliflower florets and cook together with the onions and garlic for an additional 5 minutes, allowing the cauliflower to slightly soften and absorb flavors.
Simmer Soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the cauliflower is tender.
Blend Soup: Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and puree until creamy.
Finish and Serve: Return the blended soup to low heat. Stir in the full-fat coconut milk thoroughly. Season with salt and freshly ground black pepper to taste. Heat gently until warmed through and serve immediately.

Notes

Use full-fat coconut milk for a richer, creamier texture.
Low-sodium vegetable broth helps control the salt level to your preference.
An immersion blender makes blending easier and less cleanup, but a standard blender works just as well.
For extra flavor, add a pinch of nutmeg or smoked paprika before serving.
This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 1 month.
Adjust thickness by adding more broth if too thick or simmering longer if too thin.