Creamy Vegan Cauliflower Soup
This rich and velvety Creamy Cauliflower Coconut Soup is the perfect vegan comfort dish. Combining the earthy flavors of cauliflower, the sweetness of caramelized onions, and the rich, silky texture of coconut milk, this soup offers an indulgent experience without any dairy. Whether you’re serving it as a light starter or pairing it with sides for a full meal, this soup is both filling and nutrient-packed. With simple ingredients and easy steps, it’s perfect for meal prep, cozy dinners, or as part of a weekly rotation.
Equipment:
- Knife, Nonstick Pan, Immersion Blender, Pot (or Instant Pot)
Ingredients:
- 1 large cauliflower floret
- 2 tbsp olive oil
- 1 sweet onion, chopped
- 5 garlic cloves, chopped
- 2 cups vegetable broth
- 1 tsp dried thyme
- 13 oz canned full-fat coconut milk
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions:
Stove Top:
- Prep Cauliflower: Wash and cut into small florets.
- Sauté: Heat olive oil in a pan. Add garlic and onion; cook for 4-5 minutes until browned.
- Cook Cauliflower: Add cauliflower, thyme, and vegetable broth. Simmer on low for 9-15 minutes until tender.
- Blend: Puree the soup with an immersion blender until smooth.
- Add Coconut Milk: Stir in coconut milk and cook for 2-3 more minutes. Season with salt and pepper.
Instant Pot:
- Sauté: Sauté garlic and onion in olive oil for 1-2 minutes.
- Pressure Cook: Add cauliflower, thyme, broth, salt, and pepper. Cook on high pressure for 6-8 minutes.
- Blend: Release pressure, blend, and serve.
Serving Ideas:
- Top with roasted cauliflower, herbs, vegan cheese, or paprika.
- Serve with crusty bread, vegan sandwiches, or a fresh salad.
Tips:
- For extra flavor, roast the cauliflower first.
- Frozen cauliflower works too!
Nutrition (Per Serving):
- Calories: 228 kcal, Carbs: 15g, Protein: 5g, Fat: 19g, Fiber: 3g
A rich, creamy, and simple vegan soup that’s perfect for a quick, comforting meal!