This cauliflower vegan soup is one of the most flavourful soup recipes you will come across! It’s creamy, and warming with additional crunch from roasted cauliflower and curried seeds! It is easy and simple but it is definitely not short on texture and deliciousness.
This cauliflower soup is close to the traditional recipe for cauliflower soup. It is often eaten in my house when the cauliflower is in season.
I can tell you that one bowl of this cauliflower soup is packed with tons of flavour 😁. the twist on it with curried seeds and roasted flowerets of cauliflower as well as fried leaves bring it to the next level!
There is no question that in this cauliflower soup, the main role was played by the plump and fresh cauliflower. The soup is prepared on a broth made from vegetables and the addition of garlic and coconut milk gives this soup a nice taste and a great aroma.
Why will you love this cauliflower vegan soup recipe?
Insanely delicious
Packed with flavour!
Pretty easy to make!
Creamy dreamy!
Vegan
Low carb
Meal prep friendly
The hero of this vegan soup – CAULIFLOWER
It is worth knowing that this cauliflower soup is full of vitamins and nutrients. Cauliflower is rich in antioxidants, vitamins A, C, K, B vitamins and beta-carotene. Besides all that we also find calcium, phosphorus, potassium, iron, magnesium, zinc and fluoride in it. In addition, cauliflower has a very good effect on the digestive system, it helps to cleanse the body of toxins and supports digestion. It has a positive effect on blood pressure and improves kidney function. It even has anti-inflammatory effects. According to scientists, eating cauliflower on a regular basis can delay the ageing processes of the brain.
Ingredients you will need for this recipe:
This recipe calls just for a few ingredients but all of them together give you the creamiest flavorful simple soup that you will have.
cauliflower – try to pick cauliflower that has nice green leaves as we are going o use the whole cauliflower! The first time I ever tried cauliflower leaves was on HQ grow course on zero-waste life in the kitchen! It was a brilliant and eye-opening experience The chef in that restaurant is a true flavour master!
plant milk – I used coconut milk. I have a great recipe for the creamiest plant milk out there.
potato – I like Yukon Gold as they seem to have the creamiest texture of all the potatoes.
olive oil – if you are oil-free then of course you can omit this.
white beans – I used cannellini beans and I wouldn’t recommend using black or red kidney beans as the texture and colour of the soup will change. Plus white beans are milder in flavour too.
raisins – believe me, I was a sceptic when I found this recipe but they go so well in this soup!
garlic
sunflower and pumpkin seeds – you can omit them if you are allergic but I would omit them only for that reason alone!
Can I use different milk?
I use full-fat coconut milk as it gives the creamiest texture. However, don’t let that stop you from making this soup. You can use any plant-based milk you have on hand really. If you are not vegan simply use your preferred cream or milk.
Roasting cauliflower and eating cauliflower leaves
The trick to roasting cauliflower is to make sure it is spread out in an even layer (on a greased baking sheet) so the florets roast and don’t steam. The other important key is to wait until the cauliflower turns golden on the edges which usually takes 30-35 minutes. Just think colour = flavour.
The same goes for frying the cauliflower leaves. Cauliflower is way more than just albino broccoli, and their leaves and stalks pack a lot more flavour than you think. You can actually eat cauliflower leaves. They’re just as edible as cauliflower stems or florets. They are very versatile and they add a tasty flavour to this soup.
Believe it or not, you can even make cauliflower pesto out of the leaves! Check this recipe out.
Storage and freezing
Your leftovers will keep pretty well in the fridge for up to 4 days in an air-tight container. You can simply reheat the soup on the stove when needed.
If you have any leftovers you can freeze the soup. Just omit to freeze the roasted cauliflower and leaves.
Serving suggestion
I love serving this soup as is but I certainly wouldn’t despite a slice of homemade crusty bread to dip in that creaminess!
Tips on blending hot soups
When it comes to blending soups, you can use a hand-held immersion blender. While an immersion blender may be easier and safer to use, I find that using my countertop blender produces a more smooth consistency and doesn’t get too messy. Check below for a few tips for blending hot soup:
- Don’t fill your blender past the maximum fill line. Be aware that the volume of the soup will increase as you blend it. Fill the jug well below the maximum line.
- You can open the vent in the lid to allow steam to escape. Many blender lids come with a removable lid cap or a side vent flap. It can be used to let the steam escape. As hot liquids blend, steam builds pressure inside the jug. If you feel your container is getting too hot, you can allow some steam to escape.
- Try not to start and stop. To save yourself from extra splashes of the soup just don’t pulse the blending process. When you first turn on the blender, there’s minimal splatter. However, if you were to pause and then start blending, the mixture will splash every single time!
Other soup recipes you might like
Easy butternut squash and tomato
Immunity-boosting vegetable soup
Choose this tried and tested recipe for a delicious cauliflower vegan soup and see how easy it is to make it and it really is THAT good.
If you try this recipe for Cauliflower Vegan Soup, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @pronounced and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!
Cauliflower vegan soup
Ingredients
- 1 medium cauliflower
- 2 tbsp olive oil
- 1 white onion
- 2 cloves of garlic
- 1 small carrot
- 1 medium white potato
- 1 stick cellery
- 1 small leek
- ⅓ cup each sunflower and pumpkin seeds (45 grams each)
- 1 tsp curry powder
- ¼ cup raisins (35 gram)
- 4 cups broth (1000 ml)
- 1 can beans
- 200 cml coconut milk
Instructions
- Preaheat the oven to 210 °C and line a tray with parchment paper.
- Cut the cauliflower into floets and the leaves but set the leaves aside.
- Take about 1/4 of the cauliflower and sprinklr with salt and pepper and tiny drizzle of olive oil, and bake it till lightly golden. Around 30 min.
- Roughly chop the carrot, celery and onion, leek and potato.
- In a heavier bottom pan add a tblsp of olive oil and fry the vegetables for a few minutes.
- Add the rest of cauliflower and garlic and sweat all the vegetables for about 10 min covered with the lid on medium heat.
- Keep an eye on them so they won't burn. I had to add about 2 tablespoons of water.
- When you notice cauliflower to soften add the broth, beans and cook for additional 5-8 minutes.
- While the soup is cooking in a small frying pan add the sunflower and pumpkin seeds and toast them for a few minutes. You will hear pumpkin seeds pop! Now add your curry spice. Take off the heat and add your rasins. Mix through.
- Clean that pan and add the remaining tablespoons of oil if using to the pan and fry the cauliflower leaves for about 2 minutes. You want thme whlted but not completellycooked.
- Go back to the pot with the soup and add the coconut milk to the soup. You can use hand held blender to blitz the soup. However you can also use a blender just be careful while you do this as the soup is hot.
- Serve the soup with the sauteed leaves, mixed seeds and some roasted cauliflower.
- ENJOY! 😍
💡 Fun fact
- Cauliflower is part of the Brassica genus family, which means it’s related to brussels sprouts, broccoli and kale!
- This beautiful vegetable is loaded with vitamins; 1 cup contains about 75% of your recommended daily intake of vitamin C!
- Not a fan of the way cauliflower smells when you boil it? Try adding celery seeds or celery leaves to the water. It’s a simple way to cut down the smell.
IF YOU HAVE PINTEREST YOU CAN FIND ME HERE AND PIN THE PICTURE BELOW IF YOU WANT 😁⬇️
This recipe sounds really delicious! I’m always on the lookout for creamy style vegetable soups. Thanks for sharing!
Author
thank you 🙂
This is a healthy good recipe, love cauliflower they are nutritious.
Author
Yes this is my new favourite soup 🙂
That is a great tip especially to those new to the blogosphere. Brief but very precise information… Appreciate your sharing this one. A must read article!
Author
thank you 🙂