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Creamy Cauliflower Soup

vegan garlic cauliflower soup

One of the things I love about cauliflower is that it’s pretty versatile. It can be used in lieu of potatoes in a mash or even battered, fried and coated with buffalo sauce. I love potatoes and potato soup, but in an effort to try new things and switch up my repertoire, this creamy cauliflower soup has become a new favorite. Similar to potatoes, cauliflower tends to take on the flavor of whatever you cook it with while still bringing a unique flavor profile.

In this case, we cook it in a simple soup with minimal ingredients but the flavor is incredible. The way I learned to cook, almost every single dish began by sautéing onions and/or garlic in some olive oil. This would caramelize the onions to a golden perfection, creating an amazing, rich flavor. I’ve toned it down with the oil over the past year or so, eliminating it completely from recipes that don’t stand to suffer from its absence. And in fact, for most soups, this is the case. Simply adding all ingredients to a pot and bringing to a boil will suffice. However, for this creamy cauliflower soup I found that beginning the recipe with the traditional sautéing of the onions was the way to go.

creamy cauliflower soup

The choice of course, is up to you. I’m sure the soup would be very tasty even if the oil is omitted – just thought I’d explain why it’s listed as optional.

Have thoughts or suggestions? Let me know what you think of this recipe by leaving a comment.

Creamy Cauliflower Soup
Serves 4
I love potatoes and potato soup, but in an effort to try new things and switch up my repertoire, this creamy cauliflower soup has become a new favorite.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 8 cups chopped cauliflower
  2. 1 diced yellow onion
  3. 1 clove of garlic
  4. 4 cups vegetable broth
  5. optional: 1 tablespoon olive oil
Instructions
  1. Saute the onions with the olive oil over medium heat until brown on the edges. Add the garlic and cook for about one minute more, being mindful not to let it burn.
  2. Add the cauliflower and the vegetable broth, making sure there is just enough to cover the cauliflower but no more. Keeping in mind that we won’t want too much liquid since everything in the pot will be pureed together in the next step.
  3. Bring the cauliflower to a boil, cooking until it softens, about 30 minutes. Turn the heat off and let it cool.
  4. Once cooled, place the contents of the pot into a blender and blend until smooth.*
Notes
  1. *This may need to be done in a few batches, pouring until the blender is half full, pureeing and then pouring it out into a separate bowl. Repeat. Make sure not to fill more than halfway as the contents can expand while blending, especially if it is not fully cooled. If you do not let it cool, please be careful because the contents can explode out of the blender all over the kitchen and YOU! And yes, this has happened to me. So if you insist on blending the soup while it’s still hot, place a towel over the top of the blender just as an added protection 🙂
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