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.
How to Make Vegan Cauliflower Soup
- 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.
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.