Ingredients:
1 medium head of cauliflower, chopped into florets
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil (or butter for a richer flavor)
4 cups vegetable broth (or chicken broth)
1 cup unsweetened plant-based milk (almond, oat, or soy milk work well)
Salt and pepper, to taste
1/2 teaspoon ground turmeric (optional, for color and health benefits)
1/2 teaspoon ground cumin (optional, for a warm, earthy flavor)
Fresh herbs like thyme or rosemary (optional for garnish)
A squeeze of lemon juice (optional, to brighten the flavors)
Instructions:
Prepare the Vegetables:
Chop the cauliflower into florets, and roughly chop the onion and garlic.
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Add the cauliflower florets and cook for another 5-7 minutes, stirring occasionally. The cauliflower should begin to soften slightly.
Add the Broth and Simmer:
Pour in the vegetable broth and bring the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the cauliflower is tender and easily pierced with a fork.
Blend the Soup:
Remove the pot from the heat and let it cool slightly. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth.
If the soup is too thick, you can add a little plant-based milk to reach your desired consistency.
Season the Soup:
Taste and add salt and pepper as needed. If you like, add a pinch of turmeric and cumin for extra flavor and color. A squeeze of lemon juice can also add a nice touch of brightness.
Serve:
Ladle the soup into bowls and garnish with fresh herbs like thyme or rosemary, if desired. You can also add a drizzle of olive oil, a sprinkle of nutritional yeast for a cheesy flavor, or roasted cauliflower florets for extra texture.
Tips:
- Add-ins: For extra flavor and texture, you can add roasted garlic, a handful of spinach, or even a dollop of vegan sour cream when serving.
- Richness: If you want a richer, creamier texture, add a few tablespoons of coconut milk or cashew cream to the soup.
- Spices: Feel free to experiment with other spices, such as smoked paprika, coriander, or even a dash of cayenne for a little heat.
- Storage: Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
This creamy cauliflower soup is a healthy, comforting dish that’s easy to make and full of flavor. It’s a great option for lunch, dinner, or as a starter to any meal! Enjoy!
