Go Back
creamy-vegan-cauliflower-soup-white-bowl

Creamy Vegan Cauliflower Soup

A silky golden blended cauliflower soup made dairy-free with almond or cashew milk. Packed with vegetables, warming spices, and fresh spinach. Naturally vegan and paleo-friendly.
Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Soup
Cuisine: American
Calories: 102
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower Chopped
  • 3 carrots Coarsely chopped
  • 1 cup celery Chopped
  • 2 leeks Trimmed, washed thoroughly, and chopped
  • 3 cloves garlic Minced. Use 2 to 4 cloves to preference.
  • 2 cups carrot juice Found refrigerated in produce section
  • 4 cups water Or substitute with chicken or vegetable broth
  • 0.5 tsp nutmeg
  • 2 tsp salt
  • 0.75 tsp black pepper Use 1/2 to 1 tsp to taste
  • 0.5 tsp dried basil
  • 0.25 tsp dried thyme
  • 0.5 tsp dried sage
  • 1 dash cayenne pepper
  • 1.5 cups unsweetened almond milk or cashew milk blend Use 1 to 2 cups to preference
  • 4 handfuls fresh spinach Chopped. Use 4 to 5 handfuls.
  • 1 tbsp chicken bouillon Optional. Omit for fully vegan.
  • 0.25 cup shredded cheddar cheese Optional garnish. Omit for fully vegan.

Equipment

  • Large soup pot
  • Immersion blender or countertop blender
  • Cutting board and knife

Method
 

  1. Chop all vegetables. Wash leeks thoroughly under cold water after slicing. Mince garlic.
  2. Add carrot juice and water to a large pot. Add all chopped vegetables and bring to a boil over high heat.
  3. Add nutmeg, salt, pepper, basil, thyme, sage, and cayenne. Add chicken bouillon if using. Stir to combine.
  4. Reduce to a simmer and cook for 20 to 30 minutes until all vegetables are very tender.
  5. Turn off heat. If you want blended spinach, add it now and let wilt 2 minutes before blending.
  6. Blend soup with immersion blender until smooth. Or blend in batches in a countertop blender with vent open. Return soup to pot.
  7. Return heat to medium. Stir in almond or cashew milk. Add spinach now if not added earlier. Cook 2 to 3 minutes until spinach wilts.
  8. Taste and adjust seasoning. Serve hot with optional cheddar cheese on top.

Notes

Carrot juice can be substituted with vegetable or chicken broth. Wash leeks thoroughly before using. Oat milk, soy milk, or coconut milk also work in place of almond milk. Soup freezes well for months since it is dairy-free.