Vegan Cauliflower Soup

Name: Vegan Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 7 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 1 medium head cauliflower, broken into florets (about 6 cups); 1 small potato, peeled and cubed; 2 cans (14-1/2 ounces each) vegetable broth; 1 can (13.66 ounces) coconut milk; 3/4 teaspoon salt; 1/4 teaspoon pepper; Optional: Nutritional yeast, chopped green onions and fresh herbs

Total Time Prep: 15 min. Cook: 30 min.

Yield 7 servings

Test Kitchen Approved

You're going to love this creamy vegan cauliflower soup. You won't even notice that the dairy is missing!

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 medium head cauliflower, broken into florets (about 6 cups)
1 small potato, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
1 can (13.66 ounces) coconut milk
3/4 teaspoon salt
1/4 teaspoon pepper
Optional: Nutritional yeast, chopped green onions and fresh herbs

Directions

In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Stir in cauliflower, potato and broth; bring to a boil. Reduce heat; simmer, covered, about 20 minutes.
Remove from heat. Stir in coconut milk, salt and pepper; cool slightly. Puree in batches in a blender or food processor until smooth. If desired, top with nutritional yeast, green onion and fresh herbs.

Nutrition Facts

1 cup: 158 calories, 11g fat (9g saturated fat), 0 cholesterol, 566mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 3g protein.

You'll love this cozy, lightened-up version of cauliflower soup. What’s our secret ingredient? Coconut milk! Once it's mixed in with the vegetables and broth, the result is a delicious, silky-smooth soup that’s completely dairy free. —Jenna Urben, McKinney, Texas

Recipe Creator