Easy cauliflower soup is a quick and simple perfect vegan friendly soup recipe. It has rich creamy texture and balance flavour perfect for a light lunch or dinner.
Why you love this easy cauliflower soup?
This cauliflower soup is very easy to make and it is delicious. It uses very simple ingredients that you probably already have. This is a great recipe to keep on hand for when you are busy, but you still prefer to eat nutritious, fresh food. You just throw everything into one pot—including the stems—and blend it smooth. Here is how to make it.
What does this easy cauliflower soup is taste like?
It has a creamy, earthy cauliflower taste with a slightly highlighted garlicky finish. Pairing it with rich coconut cream gives it an incredibly smooth texture without making it feel heavy.
I prefer to serve this soup with a piece of stone-baked, crusty toast slathered in butter or savoury cornbread, It pairs perfectly together
Can I make this ahead of time?
Yes. It stores perfectly in the fridge for up to 4 days. Just reheat it in a pot and add a splash of water or stock if it thickened up too much in the fridge.
How to make this easy cauliflower soup?
First get the ingredients ready
The Cauliflower: Wash the cauliflower under running water and remove the leaves. Now, cut up the whole head, stems included. They blend down completely smooth and add to the velvety texture, so nothing goes to waste.
Onion & Garlic: You will need a medium-sized brown onion, diced. Peel 4 garlic cloves and slice them. This is my personal limit for garlic taste, but if you prefer more, you can definitely add a couple more cloves.
Black Pepper: About 1/2 teaspoon of cracked pepper. I prefer to crack whole peppercorns to bring a fresher taste to the soup, but using pre-cracked pepper won’t hurt.
The Coconut Milk: You need 1/2 a can of coconut milk. I prefer to use fresh milk extracted from a real coconut because it gives a beautiful natural fragrance. But extracting it yourself is a lot of work! To keep this recipe easy, just use the canned stuff—it still gives a very satisfactory taste.
Herbs: A few fresh oregano leaves if you have a little herb garden. If you don’t, that is totally fine. You can use dried oregano instead and it won’t make a difference.
Butter: 2 teaspoons of good quality butter for sauté
Vegetable stock powder: 1 tsp
Salt: To taste
Cooking instructions
Step 1: Heat a saucepan over medium heat and add the butter. When the butter melts, add the chopped onion and garlic. Sauté them until you smell that beautiful garlic aroma. Next, add the cut cauliflower, the water, and a pinch of salt. Cook it all together until the cauliflower is completely tender.
Step 2: Now add the vegetable stock powder, oregano, black pepper, and coconut milk, and mix well. Then, use an immersion blender to blend everything right in the pot until the cauliflower turns into a nice, smooth, creamy soup.
Now we have deliciously creamy beautiful cauliflower soup perfect for lunch or a dinner. So Serve this soup warm with a nice slice of stone bake crusty bread on the side. Actually this time I served it with homemade savoury cornbread
By the way, if you are looking for more cozy bowls to try on busy days, you will definitely love my Creamy Pumpkin Soup too. It is just as simple to make. This soup is slightly sweeter with roasted garlic flavour, beautiful creamy texture.
Easy Cauliflower Soup
Ingredients
- 1/2 Cauliflower head
- 3 cloves of garlic
- 1 tsp cracked black pepper
- 1/2 can of coconut milk
- 1/2 tsp salt adjust according to your taste
- 2 cups water
- 1 tsp chopped oregano leave Dried can be substitute
- 2 tsp good quality butter
- 1/2 Brown onion chopped
Instructions
Step 1: Sauté the base
- Heat a saucepan over medium heat and add the butter. When the butter melts, add the chopped onion and garlic. Sauté them until you smell that beautiful garlic aroma.
Step 2: Simmer the cauliflower
- Add the cut cauliflower, the water, and a pinch of salt. Cook it all together until the cauliflower is completely tender.
Step 3: Season and cream
- Add the vegetable stock powder, oregano, black pepper, and coconut milk, and mix everything well.
Step 4: Blend until smooth
- Use an immersion blender to blend everything right in the pot until the cauliflower turns into a nice, smooth, creamy soup.
