Vegan Cauliflower Soup

🥣 Vegan Cauliflower Soup

Ingredients

• 1 medium head cauliflower, broken into florets
• 1 medium carrot, shredded
• ¼ cup chopped celery
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or water + veggie bouillon)
• 1 cup unsweetened plant milk (e.g., almond, oat, soy)
• 2 tbsp olive oil or vegan butter
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and pepper, to taste
• Optional toppings: chopped fresh parsley, toasted pumpkin seeds, or vegan cream

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Instructions

1. Sauté aromatics:
   In a large pot, heat olive oil over medium heat. Add chopped onion, celery, and garlic. Sauté for about 5 minutes until soft and fragrant.
2. Add veggies:
   Add cauliflower florets, shredded carrot, and thyme. Stir to combine.
3. Add broth:
   Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes, or until the cauliflower is very tender.
4. Blend soup:
   Using an immersion blender, blend the soup until smooth and creamy. (Or carefully transfer to a blender in batches.)
5. Add plant milk:
   Stir in plant milk to loosen the soup and add creaminess. Warm through but don’t boil.
6. Season:
   Add salt and pepper to taste.
7. Serve:
   Ladle into bowls and garnish with fresh parsley, pumpkin seeds, or a drizzle of vegan cream if desired.