Vegan Cauliflower Soup
This vegan cauliflower soup is so creamy and delicious! It's dairy free and both paleo and Whole30 compliant. You will love how easy it is to make.
Servings: 4 servings
Calories: 382kcal
Equipment
- Pot or saucepan
Ingredients
- 3 tablespoon coconut oil
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 2 cups full fat coconut milk
- 1 head cauliflower, chopped into florets
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 cup nutritional yeast
Instructions
- Place a large pot on the stove on medium heat.
- Add the coconut oil and allow to melt for 1-2 minutes.
- Add the minced garlic and cook for 2-3 minute (until browned).
- Add the vegetable broth and coconut milk and stir well to combine.
- Add the cauliflower florets and spices and stir well to combine.
- Bring the soup to a low boil and then turn down the heat and let it simmer for ~30 minutes (until the cauliflower is tender).
- Turn off the heat and let the soup cool for a few minutes.
- Using your immersion blender, blend well until smooth.
- Stir in the nutritional yeast.
- Serve and enjoy!
Notes
- Store any leftover soup in an airtight container in the fridge for up to 7 days.
- Nutritional values are an estimate and will vary depending on the exact ingredients used and the serving size.
Nutrition
Calories: 382kcal | Carbohydrates: 16g | Protein: 8g | Fat: 35g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1110mg | Potassium: 822mg | Fiber: 5g | Sugar: 4g | Vitamin A: 273IU | Vitamin C: 71mg | Calcium: 79mg | Iron: 5mg