Creamy Cauliflower Soup
What’s in it?
Olive oil, garlic, leeks (or onion), salt, cauliflower, vegetable broth, almonds or raw cashews, chives
Note: if you don’t have enough cauliflower (one large head = 6 cups florets) you can make up the difference with broccoli. My family prefers it that way! I have also had success mixing zucchini with cauliflower. Just make sure you end up with 6 cups of raw veggies to make this recipe work.
Want the recipe?
Why do I like it?
Super easy, super tasty, what more can you want in a recipe?! I have made this for people who don’t like cauliflower and they love this soup. The recipe comes out rich and creamy without having any dairy at all.
Any recipe notes or tweaks?
One large head of cauliflower is about 6 cups of florets. As noted above, I experimented adding broccoli to the cauliflower one time when I didn’t have quite 6 cups of cauliflower on hand. The result is a wonderful blend of the two vegetables, yielding a light green soup. I usually aim for 50% of each veggie, but any mix of these two will work. I have also had success with a zucchini / cauliflower blend.
If you don’t have leek, I have found that you can substitute 1 cup of chopped onion. Additionally I used cashews rather than almonds. Lastly, if you are avoiding oil, you can heat the pot first then water saute the vegetables.
Another trick I use to make this or any vegan soup more flavorful is when the recipe calls for broth (I use Better than Bouillon Low Sodium Organic Vegetable Base) I add 1.5 times the amount of base to water. This gives the broth a more intense flavor. You have to adjust the amount of salt if you do this, so wait until the soup is blended to season with salt to taste.