I present to you the best vegan cauliflower soup recipe ever! Extra creamy, silky and dreamy, made with cashews, potatoes and nutritional yeast, gluten free + you don’t even need to roast anything. Garnish with fresh chives or add in some broccoli florets or leafy kale to boost the nutritional value like a boss. 1 Pot Wonder!
How to Make the Best Creamy Cauliflower Soup:
You’ll start by sautéing all your veggies in a splash of broth or water, build a lot of flavor with aromatics and herbs before pureeing everything in the Vitamix into the creamiest most comforting soup ever. Onions, carrots, celery, garlic, bay and thyme are my favorite flavor base but you can get creative here and use leeks, parsley root and oregano instead. Listen to your taste buds friends, recipes are but a guide!
Potatoes and cashews replace the flour and unhealthy fats in this recipe resulting in a super luscious and creamy texture. The nutritional yeast adds that tasty cheesy goodness to the soup so you won’t be sacrificing any flavor in this healthy plant-based version.
If you feel like cranking up the oven by all means roast your cauliflower florets first with a pinch of salt, pepper and garlic powder, but it really isn’t necessary!
You’ll Love This Easy Cauliflower Soup:
It’s Irresistible
Tastes Amazing
Quick to Make
Simple Ingredients
Gluten & Oil-Free
Healthy
Creamy & Comforting
Without Cream or Milk
WFPB Vegan
Guilt-Free
Freezes Well.
How Do You Thicken Cauliflower Soup without Flour ?
Cashews and potatoes are purely magical thickeners, so there is no need to add anything else to thicken the soup: no starch, no flour, no roux, no slurry needed.
How To Store Cauliflower Soup:
- Transfer the soup to glass containers and refrigerate up to 4 days.
- Freeze in freezer safe glass containers up to 3 months. Remember to thaw out before reheating again.
Healthy Cauliflower Soup Toppings:
Fresh Herbs
Toasted Pine Nuts
Sesame & Hemp Seeds
Lacinato Kale
Garlic Croutons
Chive Pesto Drizzle
Steamed Broccoli Florets
Pinch of Nutmeg.
P.S. If you make this recipe please come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram. It totally makes my day ~ Florentina Xo’s
Best Cauliflower Soup (Vegan)
The best vegan cauliflower soup recipe ever! Extra creamy and silky like a dream, made with cashews, potatoes and nutritional yeast, gluten free and you don’t even need to roast anything.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 193kcal
Ingredients
- 1 large cauliflower -cut into florets
- 1 carrot -diced
- 1 small yellow onion -diced
- 1 rib celery -chopped
- 3 cloves garlic -minced
- 3 medium golden potatoes -cut into 1 inch cubes
- 3/4 cup raw cashews
- 6-8 cups vegetable stock (loe sodium)
- 3 tbsp nutritional yeast
- 6 sprigs fresh thyme
- 1 leaf bay
- 1.5 tsp turmeric
- 1.5 tsp ground ginger (or 1/2 inch piece fresh ginger root)
- sea salt + black pepper to taste
- 1 lemon cut into wedges for serving OPTIONAL
Instructions
- In a large pot over medium heat add a splash of veggie stock or water, the onion and a pinch of sea salt. Saute for a few minutes until translucent.
- Stir in the carrot and celery and add more water if needed. Continue cooking about 5 minutes until softened.
- Add the garlic, cauliflower, potatoes, cashews, thyme and bay leaf and toss everything to coat.
- Pour in the veggie stock and bring to a simmer. Stir in the nutritional yeast, turmeric and ginger and cook about 15 to 20 minutes until all vegetables are soft. Discard bay and thyme sprigs.
- Transfer to a powerful blender and puree until silky smooth (work in batches). Adjust seasonings to taste with more sea salt and serve garnished with the chives and the lemon wedges.
Notes
- You can omit the cashews if you prefer and add 1-2 cups of cashew milk instead, reduce the veggie stock by the same amount. It’s way silkier and creamier with the cashews tough.
- Make sure to use a powerful blender like the Vitamix when pureeing the soup or it might end up grainy instead of silky.
Nutrition
Calories: 193kcal | Carbohydrates: 26g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 969mg | Potassium: 719mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2275IU | Vitamin C: 32.2mg | Calcium: 57mg | Iron: 4.8mg
Vegan Soups:
White Bean Kale Soup
Italian Bread Soup
Sweet Potato Lentil Stew
This is absolutely THE BEST cauliflower soup I’ve ever eaten!!!! I chose to roast my cauliflower in the oven before using it in the soup. This soup is so creamy and has so much depth of flavor…I can’t fit enough of it into my belly!
You have totally made my day! Thanks for reporting back Kimberly ~ Florentina Xo’
I notice that there are cashews in quite a few of your recipes. Unfortunately, I’m allergic to cashews. Is there another nut replacement I can use. I LOVE your recipes, but the cashews prevent me from making them. Thanks so much for your wonderful vegan meals…
So sorry to hear that Tina. In recipes like this soup you can replace them with more potatoes or cooked white beans, even soaked sunflower seeds or tofu if you are ok with those. It takes a little experimentation to find the perfect substitutes for your taste buds.Let me know how it goes 🙂