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Vegan Cauliflower Soup

A creamy and flavour-packed vegan autumn soup that is bound to keep you cozy.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 people

Ingredients

  • 1 large cauliflower (or 2 small)
  • 2 heads of garlic (roasted)
  • 4 tsp avocado oil (divided)
  • 1 medium leek (~roughly 1 heaping cup of finely chopped leek)
  • 1 tbsp fresh thyme (removed from the stem)
  • salt and pepper to taste
  • 4 cups vegetable broth
  • 1 tsp lemon zest
  • 1/4 cup nutritional yeast
  • 1 cup coconut milk
  • juice of 1/2 lemon

Instructions

  • Preheat the oven to 425ºF and line a baking sheet with parchment paper. Wash and chop the cauliflower into medium sizes florets, toss in 1-2 tsp of avocado oil.
  • Cut off the top of the garlic heads so the tops of the cloves are slightly exposed. Remove the excess garlic paper from the outside but keep the garlic head intact. Drizzle 1/2-1tsp of oil on top and wrap each garlic head in aluminum foil. Add the cauliflower to the baking sheet, and spread the florets out evenly. Then add the 2 heads of garlic wrapped in aluminum foil to the baking sheet as well. Bake for 30 minutes or until the cauliflower is golden and the garlic cloves are soft.
  • Once the cauliflower and garlic are done, heat a large pot over medium heat. Add 1 - 2 tsp of avocado oil to heat up.
  • Finely chop your leeks and once the pot is hot, add the leeks to saute.
  • Remove the garlic cloves from the skin by pushing each clove out of its skin with a bottom to top motion with your fingers. Add the cauliflower and garlic to the pot with the leeks. add the fresh thyme and salt and pepper and let saute for a few minutes, then add the vegetable broth. Start with 3.5 cups, as the size of your cauliflower will determine the thickness of the soup. Start with 3.5 and you can always add the other 1/2 cup at the end.
  • Bring the mixture to a slight boil and then cover and simmer for 15 minutes.
  • At the end of the 15 minutes, add the lemon zest, lemon juice, nutritional yeast and coconut milk. Stir to combine.
  • Add the soup to a high-speed blender, and blend until smooth.
  • Simmer on the stove for another 5 minutes before enjoying. Store the soup in the fridge for a few days or freeze.