Cream of Cauliflower Soup

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Courses:
Difficulty: Intermediate
Servings: 4
Best Season: Fall, Winter
Description

This cream of cauliflower soup is comfort in a bowl—silky, soothing, and deeply nourishing.

Tender cauliflower simmers until perfectly soft, then blends into a velvety soup that feels indulgent without being heavy.

Naturally creamy, gently savory, and quietly satisfying, this recipe proves that simple ingredients can create the most comforting meals.

Perfect for slow evenings, chilly days, or anytime you crave something warm, wholesome, and effortlessly vegan.

Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 cup onion (chopped)
  • 4 cloves of garlic (minced)
  • 4 cups vegetable broth
  • 1 head cauliflower
  • 2 medium potatoes (peeled and diced)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 15 ounces Great Northern beans (rinsed and drained)
  • 1/2 cup non-dairy milk
  • salt and pepper (to taste)
Instructions
  1. 1

    Heat the oil in a soup pot over medium heat, then sauté the onion until translucent.

  2. 2

    Add the garlic and continue to sauté another minute or two.

     

  3. 3

    Add the vegetable broth, cauliflower, potatoes, cumin, and salt to the pot, and bring the mixture to a rapid boil, then lower the heat to medium-low, cover, and simmer gently for 15 to 20 minutes or until the vegetables are tender.

  4. 4

    Remove the pot from the heat. Remove a few cauliflower pieces with a slotted spoon and set them aside.

  5. 5

    Stir the beans into the soup mixture, then, using an immersion blender, mix until the soup is smooth and creamy. If you don't have an immersion blender, cool the soup mixture slightly, then transfer it to a food processor or blender and blend until you reach the right consistency. Do this in batches if necessary. But be careful - the mixture will be hot!

     

  6. 6

    When the soup is smooth and creamy, stir in the non-dairy milk and creamer and return the reserved cauliflower pieces to the pot. Season the soup with salt and pepper to taste, and reheat just until it starts to simmer.

     

  7. 7

    If desired, garnish individual servings with fresh dill, parsley, or chives, and croutons.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 236kcal
% Daily Value *
Total Fat 7.4g12%
Saturated Fat 1.2g6%
Sodium 860mg36%
Potassium 910mg26%
Total Carbohydrate 36g12%
Dietary Fiber 7.8g32%
Sugars 5g
Protein 9.3g19%
Vitamin A 220 IU
Vitamin C 52 mg
Calcium 124 mg
Iron 3.4 mg
Vitamin E 1.6 mg
Vitamin K 34 mcg
Vitamin B6 0.45 mg
Folate 118 mcg
Magnesium 72 mg
Zinc 1.3 mg
Selenium 5 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan cream of cauliflower soup recipe.
Read it online: https://sproutfulkitchen.com/recipe/cream-of-cauliflower-soup/