This creamy cauliflower soup is the perfect side or delicious enough to enjoy alone. Either way, I’m pretty sure you won’t stop with one bowl. This recipe is a staple in my kitchen and always a crowd-pleaser!
You guys are going to love this creamy vegan cauliflower soup. I’ve been making this soup a lot – it also freezes really well for those of you that like to plan ahead. It tastes great both on its own or as a side. I’ll be making this a lot more this season.
And speaking of this season, I can’t believe we’re deep into Fall. My body has been craving a lot of soups and warmer foods these days and this creamy cauliflower soup hits the spot.
So why bother with cauliflower? Well, I’ve always been a fan of potatoes, but that was before I started expanding my palette to other veggies. These days, I replace the old potato soup with this cauliflower soup. Cauliflower is great for you – it contains many nutrients, including vitamins, minerals, antioxidants and other phytonutrients. It’s a vegetable I eat on a regular basis. So there’s so many ways of adding it into your diet and cauliflower soup is one of my favorites!
As for the cashews, that’s become my go-to dairy replacement these days. Just soak a 1/2 cup of cashews for an hour or two, rinse them, and throw them in the blender when you’re making your soup. I no longer feel like I’m missing out on cream. Also, adding a nut like cashews just adds more nutrition to your dish — they’re a great source of plant protein, don’t contain cholesterol and are low in saturated fat.
If you try this recipe, let me know what you think. I love seeing your photos tagged #realandvibrant on Instagram!
Creamy Vegan Cauliflower Soup
This creamy cauliflower soup is the perfect side or delicious enough to enjoy alone. Either way, I'm pretty sure you won't stop with one bowl. This recipe is a staple in my kitchen and always a crowd-pleaser!
- 1 head of cauliflower trimmed and cut into bite-size florets
- 1/2 cup raw cashews soaked in water for at least 1 hour
- 1 large white onion sliced thinly
- 4 cloves of garlic minced
- 2 tablespoons avocado oil or extra-virgin olive oil
- 4 cups vegetable broth or water
- 1 teaspoon paprika
- 1 teaspoon cumin
- Sea salt + cracked black pepper to taste
- 1 lime sliced into wedges
Heat oil in a large pot over medium-low heat. Add the onions and cook until soft and translucent, about 10 minutes.
Reduce heat to low and add minced garlic and cook for 5 minutes.
Add cauliflower florets, vegetable broth (or water), paprika, cumin, black pepper, and salt.
Increase the heat to medium-high and bring to a boil. Immediately, reduce the heat to low, and simmer until the cauliflower florets are tender for about 20-30 minutes.
Add the cashews and cook for an additional 2-3 more minutes.
Transfer the soup into a blender and puree until it's smooth and creamy. You may need to work in smaller batches depending on the size of your blender. Once pureed, pour the soup back into the pot. Taste and adjust the salt and pepper accordingly. Add more paprika, based on your preference.
Ladle the soup into bowls and garnish with a sprinkle of paprika, dried dill weed, black pepper, fresh mint, and a wedge of lime.