Vegan Cauliflower Soup
Thick and creamy vegan cauliflower soup with potatoes and carrots. Simple ingredients, easy-to-make, gluten-free and paleo (so no dairy)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
- 1 Tbsp Olive oil
- 1 Onion (medium)
- 3 cloves Garlic
- 3 Potatoes (medium) 350 g
- 2 Carrots (medium) 120 g
- 1 head Cauliflower 700 g
- 85 fl oz Veggie broth 2,5 l
- 1 tsp Cumin
- 1/2 tsp Salt and pepper (each or to taste)
Prepare your vegetables - step 1
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. You can even use the stem if you 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 - step 2
Cook onion and garlic in olive oil and cook them until soft and glassy.
When they are ready, add the diced carrots and potatoes and stir for a minute.
Add cauliflower florets and stir for a minute.
Pour the vegetable broth and add the seasoning: cumin, pepper, and salt.
Cook until veggies are soft and blend it with a hand blender or regular blender. Or to get an unbelievably smooth, mousse-like cream soup use a high-power blender like Vitamix.
We tried it with so many different garnishes like
Serving: 1bowl | Calories: 95kcal | Carbohydrates: 17g | Protein: 3.3g | Fat: 2.4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.3g | Sodium: 194mg | Potassium: 487mg | Fiber: 3.7g | Sugar: 4.8g | Vitamin A: 3232IU | Vitamin C: 46.5mg | Calcium: 43mg | Iron: 1.5mg