Vegan Cauliflower Soup
This Vegan Cauliflower Soup is rich and creamy without needing any dairy. It’s made with a short list of simple ingredients, then topped with crunchy kale chips. Healthy, easy, and so comforting!
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: dinner, lunch
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: vegan cauliflower soup
Servings: 4
Calories: 204kcal
Preheat oven to 425°. Place the cauliflower florets onto a baking sheet and drizzle the oil overtop. Use your hands to toss the cauliflower, then roast it in the oven for 25-30 minutes.
While the cauliflower is roasting, add butter to a large pot or dutch oven and heat over medium heat. Add the onion and sauté for 5 minutes, then add the garlic and sauté for 1 minute. Once the cauliflower is done roasting, reserve a few florets, then add the rest to the dutch oven/large pot, along with the vegetable broth.
Bring the soup to a boil, then reduce heat to a simmer and simmer for 15-20 minutes. While the soup is simmering, make the kale chips: add the kale to a baking sheet, then roast it in the oven for about 5 minutes until it's crispy.
Use an immersion blender to blend the soup until smooth (or, transfer it to a blender and blend on low until smooth, about 1 minute). Then, add the nutritional yeast, salt and pepper and stir to combine.
Divide into bowls and top with the reserved cauliflower florets, kale chips and chopped chives/parsley. Enjoy!
*Calories are per serving and are an estimation
*To save time, roast the cauliflower ahead of time and store it in a sealed container in the refrigerator for up to 4 days
*If you're not strictly vegan, add a splash of heavy cream of half and half to the soup
Calories: 204kcal | Carbohydrates: 16g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Sodium: 1619mg | Potassium: 638mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4232IU | Vitamin C: 103mg | Calcium: 128mg | Iron: 1mg