The Cauliflower Soup Vegans (and Non-Vegans) Adore

You're going to love this creamy cauliflower soup—vegan eaters can't get enough!

Even if you aren’t vegan, you’ll love this lightened up version of cauliflower soup. Ready in about 30 minutes and made with less than 10 basic ingredients, this cozy meal will work its way into your dinner rotation. What’s our secret? Coconut milk! Once it’s mixed in with vegetables and broth, the result is a delicious, silky-smooth soup that’s completely dairy-free.

Psst! Here are more ways to make creamy soup without, well, cream.

How to Make Vegan Cauliflower Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 medium head cauliflower, broken into florets
  • 1 small potato, peeled and cubed
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 can (15 ounces) coconut milk
  • Salt and pepper, to taste

Editor’s Tip: You can use nutritional yeast, chopped green onion and fresh herbs to garnish each bowl.

Instructions

Step 1: Cook the vegetables

In a large saucepan, heat the olive oil over medium heat. Add onion and cook until tender and translucent. Stir in cauliflower and potato, and continue to cook for 5 minutes.

Step 2: Bring to a boil

Stir in vegetable broth and bring to a boil. Reduce heat and let simmer, covered, for 15-20 minutes. Remove from heat and stir in coconut milk.

Step 3: Blend to perfection

For unmatched creaminess, grab your immersion blender (here’s our favorite brand) and blend until smooth.

Step 4: Garnish and serve the soup

To serve, top with garnishes and enjoy with a homemade loaf of vegan French bread.

Next: Find more easy vegan recipes made with 5 ingredients or less!

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Jenna Urben
Jenna is a food blogger focused on sharing allergy-friendly recipes. Her favorite ingredients include sweet potatoes, chickpeas and squash.