Plant-Based Cauliflower Soup

Why You’ll Love This Recipe

• 100% plant-based and dairy-free.
• Simple ingredients with big flavor.
• Creamy texture thanks to coconut milk and arrowroot powder.
• Nutritional yeast adds a subtle cheesy note.
• Can be made in under an hour with minimal prep.

Ingredients

2 tbsp olive oil
1 1/2 cups sweet white onion, finely chopped
2 large cloves garlic, finely chopped
1 head cauliflower, cut into florets
Salt, to taste
1 (400 mL) can coconut milk
1 (400 mL) can filtered water
1 tsp vegetable stock paste
2 tbsp nutritional yeast
1 tbsp arrowroot powder
Dash of olive oil
Fresh cracked pepper
Fresh dill, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and sauté until softened and fragrant, about 5 minutes.
2. Add the garlic and cook for another minute.
3. Stir in the cauliflower florets and season lightly with salt. Cook for 5 minutes, stirring occasionally.
4. Pour in the coconut milk and filtered water, then add the vegetable stock paste. Bring to a simmer, cover, and cook for 15–20 minutes, or until the cauliflower is very tender.
5. Stir in the nutritional yeast. Using an immersion blender (or carefully transfer to a blender), puree the soup until smooth and creamy.
6. In a small bowl, dissolve the arrowroot powder in 2 tablespoons of cold water. Stir into the hot soup and cook for another 2–3 minutes until slightly thickened.
7. Adjust seasoning with salt and cracked pepper to taste.
8. Drizzle with a dash of olive oil and garnish with fresh dill before serving.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

• Add roasted garlic for a deeper flavor.
• Stir in a pinch of curry powder or smoked paprika for a spiced variation.
• Use almond milk or oat milk instead of coconut milk for a lighter version.
• Add extra vegetables like carrots or celery for more depth.
• Garnish with toasted pumpkin seeds or croutons for texture.

Storage/Reheating

• Store cooled soup in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stovetop over medium-low heat, stirring occasionally.
• This soup also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this soup without coconut milk?

Yes, you can substitute with oat milk, almond milk, or cashew cream for a creamy texture.

How do I make the soup thicker?

Increase the arrowroot powder to 2 tablespoons, or let it simmer uncovered for longer to reduce.

Can I use frozen cauliflower?

Yes, frozen cauliflower florets work well just add them directly to the pot.

What does nutritional yeast add to the recipe?

It provides a mild cheesy and nutty flavor while boosting nutrition with B vitamins.

Is this soup gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I add protein to make it more filling?

Chickpeas, white beans, or lentils can be added to the soup for extra protein.

How do I blend the soup safely?

If using a blender, let the soup cool slightly and blend in batches to avoid splattering.

Can I make this soup oil-free?

Yes, simply sauté the onions in a splash of water or vegetable broth instead of oil.

What herbs go well with this soup besides dill?

Parsley, thyme, or chives are all excellent alternatives.

How do I prevent the soup from being too watery?

Use less water, or simmer uncovered until the soup reaches your desired consistency.

Conclusion

This plant-based cauliflower soup is creamy, nourishing, and full of flavor with wholesome ingredients. Whether you’re following a vegan diet or just looking for a lighter, dairy-free soup, it’s a versatile recipe that’s easy to customize. Serve it warm with fresh dill and a drizzle of olive oil for the perfect finishing touch.

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