Vegan Cauliflower Soup

❤️ Why you’ll love it 

I love how this vegan cauliflower soup is so light and creamy, and it tastes like cauliflower, not potatoes, even though the secret trick is using potatoes.

The light flavor of this soup compared to other cauliflower soups, such as roasted cauliflower soup, is a nice change. It is also a very simple, family-friendly recipe that is delicious.

The best part is that using potatoes and carrots makes it a hearty and filling soup. I also love that you can use the entire cauliflower, including the stem, in this recipe. It is a great way to reduce food waste and get the most out of your ingredients.

🧾 Key ingredients

This vegan cauliflower soup is a simple, healthy, and delicious recipe that you can make with easy-to-find ingredients. You probably already have most of these ingredients in your kitchen.

Potatoes: Potatoes are the secret ingredient in this recipe. They add a velvety, creamy texture to the soup, making it thick and satisfying without the need for any dairy products. They are a must for this recipe.

Carrots: Carrots are another key ingredient in this recipe. They add a touch of natural sweetness to the soup, balancing the earthy flavor of the cauliflower.

Cauliflower: Cauliflower is the star of this recipe. It has a mild, slightly sweet flavor that becomes deliciously creamy when cooked and blended.

Veggie broth: This is the liquid that brings all the ingredients together. It is full of flavor and provides the perfect base for this soup. You can use homemade vegetable broth or store-bought, whichever is more convenient for you.

Ground cumin seeds: They add a warm, earthy flavor to the soup, which compliments the sweetness of the vegetables beautifully. It is a great way to add depth of flavor to the soup.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

For this vegan cauliflower soup recipe, the most important piece of equipment you will need is a good quality blender. I cannot stress enough how much of a difference a high-powered blender like Vitamix makes in achieving the perfect, creamy texture for this soup.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Start by preparing the cauliflower. Remove the leaves and cut the cauliflower into florets. If the florets are large, you can cut them in half or quarters. Do not discard the stem if it looks healthy. Cut it into small pieces, about 1 x 1-inch.

STEP 2
Next, prepare the onion and garlic. Peel these ingredients and chop them finely.

STEP 3
Now, prepare the potatoes and carrots. Peel these vegetables and dice them. The smaller you dice them, the shorter the cooking time will be. A size of 1 x 1-inch is ideal.

Making the vegan cauliflower soup

STEP 1
Preheat a stockpot or a large pot over medium heat. Add olive oil, chopped onion, and garlic. Cook these ingredients until they are soft and translucent.

STEP 2
Once the onion and garlic are ready, add the diced carrots and potatoes to the pot. Stir these ingredients for about a minute.

STEP 3
Now, add the cauliflower florets to the pot. Stir all the ingredients for another minute.

STEP 4
Pour the vegetable broth into the pot. Add the ground cumin, salt, and pepper. Stir all the ingredients to make sure that the seasonings are evenly distributed.

STEP 5
Lower the heat if necessary and simmer the soup until the vegetables are soft. This will take some time, so be patient.

STEP 6
Once the vegetables are soft, it is time to blend the soup. For an incredibly smooth, mousse-like cream soup, use a high-power blender like Vitamix. Blend the soup in batches if necessary until it is smooth.

💡 Expert tip

Consider chopping the vegetables small and even. The smaller you cut the veggies, the shorter the cooking time will be. It will even help them blend better, especially if you are using a regular blending and not a Vitamix.

🔄 Variations

Add a touch of heat with chili flakes. If you like your food with a kick, consider adding a teaspoon of chili flakes to the recipe.

Bring in some different textures with sautéed mushrooms. Simply saute some mushrooms separately and add them to your soup after it is ready. This will give your dish a nice, chewy texture and a rich, earthy flavor.

For creamier soup, add half a can of coconut milk to it. This will give your vegan cauliflower soup a rich, creamy texture and a hint of coconut flavor. Just remember to adjust the seasoning accordingly as the coconut milk may alter the flavor slightly.

🥣 Serving ideas

Vegan cauliflower soup is a versatile dish that can be enjoyed in many ways. It is the perfect match with a variety of vegan meatballs. Consider adding some veggie balls or vegan patties like eggplant meatballs, chickpea meatballs, or mushroom meatballs.

You can also pair it with some crusty bread for a hearty and satisfying meal. Consider dunking your bread in the soup for a delicious twist. You can also serve it with croutons, crackers, or breadsticks.

For a more substantial meal, consider adding some toppings. Pan-fried oyster mushrooms, roasted asparagus, or vegan bacon bits are great options. You can also add canned legumes like white beans or red kidney beans for an extra dose of protein and fiber.

❄️ Storing tips

Storing and reheating vegan cauliflower soup is easy and it does not compromise the flavor or the creamy texture of the soup.

To store, allow the soup to cool completely and then transfer it to an airtight container. It can be safely stored in the refrigerator for up to four days.

If you want to freeze the soup, transfer it to a freezer-safe container and store it for up to three months. When you are ready to eat it, thaw it in the refrigerator overnight and then reheat it on the stovetop.

To reheat the soup, pour it back into a pot and place the pot over medium heat. Stir the soup occasionally as it heats to make sure that it heats evenly.

🤔 FAQs

More vegan soup recipes

You can browse through our vegan soup recipes gallery or choose one from these 30 deliciously creamy vegan soups or check out

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Creamy Vegan Cauliflower Soup (With Potato & No Cream)

Nandor Barta

This is the best vegan cauliflower soup without any dairy substitutes. No cream or milk of any type is needed to make it thick and creamy. What do you need then? Potatoes! If you blend this cauliflower potato soup, it will essentially have a mousse-like texture.

5 from 18 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Soup

Servings 8 servings

Calories 124kcal

Equipment

• our Vitamix A2300
• Immersion hand blender with 20 fl oz container

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 Tbsp Olive oil
• ▢ 1 Onion (medium)
• ▢ 3 cloves Garlic
• ▢ 3 Potatoes (medium)
• ▢ 2 Carrots (medium)
• ▢ 1 head Cauliflower
• ▢ 10 cup Veggie broth
• ▢ 1 tsp Ground cumin seeds
• ▢ ½ tsp Salt and pepper (each or to taste)

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Instructions

 

Prepare the ingredients

• Take the leaves off the cauliflower and cut them into florets. If the florets are big, you can cut them in half or into quarters. Use the stem if it looks healthy and cut it as small as 1 * 1 inch.
• Peel and finely chop the onion and the garlic.
• Peel and dice the potatoes and carrots. You can shorten the cooking time by dicing the potatoes and carrots smaller like 1 * 1 inch. You will blend them at the end so no need to be nice, they just need to be small and even.

Making vegan cauliflower soup

• Preheat stockpot or a larger pot over medium heat. Add olive oil with chopped onion and garlic. Cook them until soft and glassy.
• When they are ready, add chopped carrots and potatoes and stir for a minute.
• Add cauliflower florets and stir for another minute.
• Pour the vegetable broth and add the seasoning: cumin, pepper, and salt.
• Lower the heat if needed and simmer it until veggies are soft.
• Blend it until it is smooth. To get an unbelievably smooth, mousse-like cream soup use a high-power blender like Vitamix.

Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

Notes

We tried it with so many different garnishes like

• crusty bread
• croutons, crackers, breadsticks
• seeds, chopped nuts, or trail mix
• vegan bacon bits
• pan-fried oyster mushroom recipe
• roasted asparagus and mushrooms
• canned legumes (any beans or lentils) for added protein if need-be
• veggie balls/veggie patties like vegan eggplant meatballs, vegan chickpea meatballs, vegan mushroom meatballs, IKEA veggie balls, or these tvp meatballs

Video

[adthrive-in-post-video-player video-id=”Jp8ijaT4″ upload-date=”2022-05-09T13:24:53.000Z” name=”Creamy Vegan Cauliflower Soup (With Potato & No Cream)” description=”This is the best vegan cauliflower soup without any dairy substitutes. No cream or milk of any type is needed to make it thick and creamy. What do you need then? Potatoes! If you blend this cauliflower potato soup, it will essentially have a mousse-like texture. Did I convince you to give it a try?” player-type=”collapse” override-embed=”true”]

Nutrition

Nutrition Facts

Creamy Vegan Cauliflower Soup (With Potato & No Cream)

Amount Per Serving (1 serving)

Calories 124 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 1213mg53%

Potassium 629mg18%

Carbohydrates 25g8%

Fiber 4g17%

Sugar 6g7%

Protein 3g6%

Vitamin A 3179IU64%

Vitamin C 53mg64%

Calcium 38mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.