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Plant-Based Cauliflower Soup
Recipe

13 INGREDIENTS • 7 STEPS • 45MINS

Plant-Based Cauliflower Soup

3.0
1 rating
This perfect plant-based soup is perfectly comforting and great for fall or winter. Made with cauliflower and loaded with health benefits.
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Food by Maria
I'm on a mission to change the way people eat and understand their food.
https://www.foodbymaria.com/
This perfect plant-based soup is perfectly comforting and great for fall or winter. Made with cauliflower and loaded with health benefits.
45MINS
Total Time
$1.30
Cost Per Serving
Ingredients
Servings
4
us / metric
Olive Oil
2 Tbsp
Sweet Onion
1 1/2 cups
Finely Chopped Sweet Onions
Garlic
2 cloves
Large Garlic, finely chopped
Cauliflower
1 head
Cauliflower
cut into florets
Salt
to taste
Coconut Milk
1 can
(400 mL)
Coconut Milk
Filtered Water
1 2/3 cups
Filtered Water
Vegetable Broth Paste
1 tsp
Vegetable Broth Paste
Arrowroot Starch
1 Tbsp
Arrowroot Starch
I used Bob's Red Mill
Olive Oil
1 dash
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Fresh Dill
to taste
Nutrition Per Serving
VIEW ALL
Calories
328
Fat
28.9 g
Protein
6.1 g
Carbs
16.9 g
Add to plan
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Plant-Based Cauliflower Soup
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Food by Maria
I'm on a mission to change the way people eat and understand their food.
https://www.foodbymaria.com/

Author's Notes

Lasts in a tight sealed container, in the fridge for up to 3-4 days.
Cooking InstructionsHide images
step 1
Into a large pot add your Olive Oil (2 Tbsp) and heat on medium for 20 seconds before adding your Sweet Onions (1 1/2 cups) and cooking till translucent and caramelized. This may take 10-20 minutes. Stir often to avoid burning.
step 2
After your onions are fragrant and soft you can add your Garlic (2 cloves) and cook for another 5 minutes.
step 3
Add your Cauliflower (1 head) season with Salt (to taste) and cook for another 5 or so minutes. Stir often.
step 4
Increase your heat to high, add your Coconut Milk (1 can), Filtered Water (1 2/3 cups), Vegetable Broth Paste (1 tsp), and Nutritional Yeast (2 Tbsp) to the pot and bring it to a boil with the lid on. Once boiling, reduce the heat to low and simmer till your cauliflower is nice and soft.
step 5
Into a small cup add your Arrowroot Starch (1 Tbsp) and around 1/4 cup of water. Stir till well combined and slowly add to the soup mixture, stir well to avoid any lumps.
step 6
Transfer soup mixture to a high-speed blender and blend for around 1 minute or until perfectly silky smooth.
step 7
Serve immediately with Olive Oil (1 dash), Freshly Ground Black Pepper (to taste), and some Fresh Dill (to taste). Enjoy!
step 7 Serve immediately with Olive Oil (1 dash), Freshly Ground Black Pepper (to taste), and some Fresh Dill (to taste). Enjoy!
Tags
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Appetizers
Dairy-Free
Gluten-Free
Healthy
Shellfish-Free
Vegan
Fall
Vegetarian
One-Pot
Vegetables
Soup
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