I love love love this vegan creamy cauliflower soup! It is creamy but has no cream and no dairy. It is just so satisfying and so very simple. It’s basically made up of soy milk and lots of cauliflower! The pepitas on top give it a little crunchiness and the drizzle of extra virgin olive oil add just the right touch!
Creamy Cauliflower Soup
It is creamy but has no cream and no dairy. It is just so satisfying and so very simple. It’s basically made up of soy milk and lots of cauliflower! The pepitas on top give it a little crunchiness and the drizzle of extra virgin olive oil add just the right touch!
Servings 6
Calories 61kcal
Ingredients
- 2 Tbsp olive oil
- 2 medium white onions finely chopped
- 12 cups cauliflower florets rinsed (about 2 heads)
- 6 cups organic plain soy milk unsweetened
- 1 tsp coarse salt
- 1/8 tsp nutmeg
- fresh ground pepper
- 1/3 cup dry roasted pepitas
- Drizzle of flavorful extra virgin olive oil
Instructions
- Heat oil in a large cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) over high heat, add the onions and sautée for 8-10 minutes until soft.
- Add the cauliflower florets, cover, and continue to cook for another 10-15 minutes, until the cauliflower is tender (It doesn't have to be uniformly soft at this point), stirring occasionally.
- Add the soy milk, salt, pepper and nutmeg and simmer covered for 15 minutes (watch out it may boil over so monitor it from time to time).
- Uncover and cook for an additional 10 minutes or so (a "skin" will appear on top).
- Stir again, cover again and let cool.
- Process in a blender or if you have a smart stick hand blender, grind the cauliflower to the desired creaminess (see the video clip below)--leaving some chunkiness.
- When ready to serve, pour in bowls and sprinkle equally with the pepitas.
- Drizzle with a little olive oil (optional)
Video
Nutrition
Serving: 120g | Calories: 61kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Sodium: 317mg | Potassium: 205mg | Fiber: 2g | Sugar: 2g | Vitamin C: 17mg | Calcium: 30mg | Iron: 0.3mg
I like to use a simple plastic squeeze bottle to drizzle a little olive oil
Catherine- Thank you so much for sharing your recipes. I love to cook and I am always looking for new ones.
I have tried few of your recipes, and all they are so good!
Thank you for everything you do 🙂
My pleasure Marcella! 🙂
I have tried to print your recipes on a number of occasions but I cannot. Any idea why that might be since you have a print option? So far, everything I have tried has been really good but I would like to have them handy in my recipe drawer. 🙁
When this happens to me on any document, I do a copy /paste into a new Word document and that always will print for me.
Can you use another milk, like coconut milk or almond milk instead of the soymilk?
Dianne
Dianne, I don’t think so but I have not tried. I would love to know if you try it! 🙂
Catherine,
This soup is so delicious I could eat two bowls full. My husband and I had it for dinner and loved it and heated it up for lunch the net day and couldn’t believe it could get better, but it did. Easy and delicious,
My kind of recipe.
Laura
Fabulous recipe, thanks!! Picked up ingredients on the way home from work on this snowy winter day and madenforndinner. Quick and easy. Yes, it does boil over quickly, but now I have a clean cooktop?
YAY Laura!!! I love it! It’s particularly satisfying on a cold winter night, so glad that it warmed you up!
We cant have soy milk, what is a good healthy substitute?
Cashew milk is !! delicious !! And creamy
This soup was very easy to make and turned out good.
That’s wonderful Jon! it’s almost too easy!!!