How to Make the Best Creamy Cauliflower Soup:
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:
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:
Pinch of Nutmeg.
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.
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.
Recipe 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.
Vegan Soups:
White Bean Kale Soup
Italian Bread Soup
Sweet Potato Lentil Stew
Kimberly
January 24, 2019 at 8:26 amThis 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!
florentina
January 25, 2019 at 7:23 amYou have totally made my day! Thanks for reporting back Kimberly ~ Florentina Xo’
Tina Montalbano
February 4, 2019 at 8:01 pmI 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…
florentina
February 5, 2019 at 3:12 amSo 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 🙂