Vegan Cauliflower Soup

This is the best vegan cauliflower soup recipe. Made with cauliflower, coconut milk, vegetable broth and nutritional yeast this soup is so creamy and delicious. It's so easy to make and makes great leftovers so it's perfect for meal prep.

Why you will love this recipe:

• It's so creamy and delicious! So creamy in fact that I could have called this a vegan cream of cauliflower soup. 
• This soup is really quick and easy to make and makes great leftovers so it's perfect for meal prep.
• You don't need to roast the cauliflower, making it even simpler to make. 
• This homemade vegan soup is made with nutritional yeast to give it a cheesy flavour, with no cheese and no dairy. 
• It's made with pantry staples including coconut milk and vegetable broth. 
• Besides being vegan, this cauliflower soup is also dairy free, healthy, low calorie, sugar free, paleo and Whole30 compliant. 
• It freezes really well so it's great for meal prep. 
• It's made without cashews.

Key ingredients and substitutions: 

• Cauliflower - fresh, raw cauliflower is the star of this vegetarian cauliflower soup. You could also use frozen cauliflower florets, just be sure to let them thaw first. 
• Coconut milk - coconut milk helps make this soup so rich and creamy! I recommend using full fat coconut milk for the most rich and creamy flavour and texture. 
• Nutritional yeast - the secret ingredient in this soup is nutritional yeast, which gives this dairy free cauliflower soup a cheesy flavour, just without dairy and without cheese! Nutritional yeast is a source of complete protein and many different vitamins including B-complex vitamins, folate, thiamine, riboflavin, niacin, selenium and zinc.
• Vegetable broth - this helps give this vegetable soup even more taste and flavour. If you aren't vegan you could swap this for chicken broth or bone broth. 

How to make this recipe: 

Step one:

First put a large pot on the stove and turn the burner onto medium heat. Add the coconut oil and allow it to melt, then add the minced garlic and cook it for a couple minutes until it's browned.

Step two:

Next add the vegetable broth, coconut milk, cauliflower florets and spices and stir everything well to combine. Bring the ingredients to a boil, then turn down the heat and let the ingredients simmer for about 30 minutes, or until the cauliflower florets are tender.

Step three:

Let the soup cool for a few minutes and then use your immersion blender to blend the soup until it is smooth.

Step four:

Next stir in the nutritional yeast. Then serve and enjoy!

Tips and variations:

• Feel free to make a double batch of this soup and freeze some for later.
• Instead of coconut milk you could use another dairy free milk such as cashew milk.
• Instead of coconut oil you can use a vegan butter.
• You can use frozen cauliflower to make this soup, just let the cauliflower thaw first.

Serving ideas:

• Top this soup with some cashews, sunflower or pumpkin seeds for some extra crunch and texture.
• Serve it with a side salad such as a healthy broccoli salad, apple and kale salad or coleslaw.
• Add cooked tofu or another protein to make it a complete meal. 
• Add a little fresh parsley or cilantro to give it a more unique taste.
• Serve it with your turkey and pesto sandwich.
• Top it with your favourite crackers. 

How to store:

Store any leftover soup in the fridge in an airtight container for up to 7 days. 

This soup also freezes really well. 

Frequently asked questions: 

Other vegan recipes you will love: 

• Dairy Free Scalloped Potatoes
• Cauliflower Fried Rice
• Cauliflower Alfredo Sauce
• Dairy Free Curry Butternut Squash Soup
• Healthy Cilantro Lime Dressing

Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

Recipe