Cauliflower Soup Recipe

Cauliflower Soup is a creamy, comforting vegetarian soup. I am sharing a vegan and gluten-free cauliflower soup recipe worth bookmarking.

If you ever ask me about my favourite vegetables, cauliflower will be in the TOP 5. I thought it was about time I brought a delicious cauliflower soup to your radar!

Beautifully creamy with an elegant, near pure-white colour, it is also low-carb. Cauliflower Soup is perfect as a something-different first course for a dinner party or a cosy midweek dinner. It’s so versatile!

It has a texture like potato soup when cooked, with a slightly more fibrous quality. Think of it as a low-carb, healthier potato soup version.

More Reasons To LOVE Cauliflower Soup

• wholesome and fulfilling
• has no flour or cheese
• easy one-pot recipe
• gluten and nut free
• vegan soup

Ingredients Required

• Cauliflower: For making a healthy soup, I prefer using fresh, blemish-free cauliflower florets rather than frozen ones. If you are using frozen florets, thaw them as per packet instructions before making the soup.
• Potato: Use starchy or all-rounders for making soup. They make the soup creamy, luscious, and thick.
• Leek: They give a delicious sweetness and aroma to cauliflower soup. Substitute it with spring onion if you cannot get leek.
• Stock – I choose vegetable broth because it has more depth of flavour than plain water.
• Coconut Milk is optional. This cauliflower soup is still thick and creamy even without it; coconut milk adds a delicious mouthfeel.
• Other Ingredients: Olive Oil, Garlic, Red Onion, Salt, Thyme, Black Pepper

How To Make Cauliflower Soup

You can also make this soup in an instant pot using the pressure cook mode. It takes less than 10 minutes to prepare, including the saute time.

Step 1: Start by heating olive oil in a casserole or stockpot. Add garlic, thyme, leek, and onion. Saute them over low heat to release the flavour—no need to brown garlic or onion. They should become translucent.

Step 2: Add cauliflower, potato, and saute them for a minute.

Step 3: Add warm vegetable stock, season with salt and pepper. Stir to combine. Cover your stockpot and allow the soup to simmer over low heat for 20 minutes or until the vegetables are tender and ready to blend (the softer they are, the less blending we have to do = better soup texture).

Step 4: Add a splash of coconut milk. Blend the soup using a stick blender until creamy. Add chopped herbs like parsley, cilantro, or green onion. Simmer for 5 minutes.

Cauliflower Soup is ready to serve. I like mine with a drizzle of chilli oil topped with bits of crispy, fried garlic. Add crispy fried bread croutons or any infused herb oil on top to make your soup EXTRA-flavoursome.

My Tried and True Tips

Trim the root off the leek. Take a peek and if you can see dirt in the layers, then split the leek in half and separate all the layers, wash them well, and then slice.

Do not puree soup for too long! Only puree it until it is just smooth. The reason is that excessive churning of potato can cause it to turn gluey. Use a heat-resistant stick blender – you can control the pureeing better.

Simmer Soup until vegetables are very soft and almost falling apart.

If the soup seems too thick after pureeing, add ¼ cup to ⅓ cup of hot vegetable stock and simmer for 5 – 6 minutes to get the desired consistency.

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