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Plant-Based Cauliflower Soup

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This creamy plant-based cauliflower soup is velvety, dairy-free, and full of flavor. Made with coconut milk, nutritional yeast, and fresh herbs, it’s a wholesome and comforting dish perfect for lunch or dinner.

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

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onions and sauté for 5 minutes until softened.
  2. Add garlic and cook for 1 more minute.
  3. Stir in cauliflower florets, season with salt, and cook for 5 minutes, stirring occasionally.
  4. Pour in coconut milk and filtered water, then add vegetable stock paste. Bring to a simmer, cover, and cook 15–20 minutes until cauliflower is tender.
  5. Stir in nutritional yeast. Blend soup with an immersion blender (or carefully in a blender) until smooth and creamy.
  6. Dissolve arrowroot powder in 2 tbsp cold water. Stir into the soup and cook for 2–3 minutes until slightly thickened.
  7. Adjust seasoning with salt and cracked pepper.
  8. Drizzle with olive oil and garnish with fresh dill before serving.

Notes

  • Roasted garlic adds extra depth of flavor.
  • Curry powder or smoked paprika can be added for a spiced version.
  • Swap coconut milk with almond, oat, or cashew cream if preferred.
  • Add extra vegetables like carrots or celery for more body.
  • Top with pumpkin seeds or croutons for crunch.
  • This soup freezes well for up to 2 months.

Nutrition

Find it online: https://familydinnercooking.com/plant-based-cauliflower-soup/