This vegan cauliflower soup is a delicious dairy-free staple any time of the year, but especially during the cooler months of the year. It’s velvety, smooth, comforting, so easy to make, and packed with flavor.
1large head ofcauliflowertrimmed and cut into florets
1cupunsweetened almond milk
1/4cupraw cashewsrinsed and drained
1teaspoonsea saltto taste
1/4teaspoonblack pepperto taste
1tablespoonthinly sliced green onions
1tablespoonchopped herbssuch as thyme, cilantro, parsley, chives
1teaspoonextra-virgin olive oil
Heat oil in a large pot over medium-low heat. Add the onions and garlic and cook until translucent, about 5 minutes. Add cauliflower florets, cashews, vegetable broth, milk, and salt.
Cover and simmer until the cauliflower florets are tender, about 25-30 minutes. Turn off heat.
Carefully transfer the cooked ingredients into a blender and puree until it’s smooth and creamy. Transfer soup back into the pot. Alternatively, use an immersion blender to process until smooth and creamy.
Adjust seasoning, if needed. Ladle the soup into bowls, garnish, and serve.
Vegetable broth: Add more vegetable broth if the soup is too thick. You may need to adjust seasoning.
Store: Store in an airtight container for 3 days in the fridge.
Freeze: Store in the freezer for up to 3 months. I recommend dividing the soup into serving sizes so you can easily reheat it. Thaw before reheating.
Reheat: When ready to enjoy, warm in a saucepan over medium heat.