There’s just something about a warm bowl of creamy soup on a cold winter’s day. Unfortunately, many creamy-soup recipes are full of cream and cheese, or include condensed soups (thus, preservatives and sodium). But this one harnesses the natural creaminess of cauliflower and pairs it with savory rosemary, garlic and parsley for a decadent, creamy soup that has no dairy.
For an even richer flavor, substitute vegetable broth (or chicken if you’re not vegetarian) for all or some of the water. A splash of coconut milk or heavy cream at the end would make it even more decadent.
Creamy Vegan Cauliflower Soup with Garlic + Rosemary
This savory, creamy vegan cauliflower soup is the perfect healthy lunch or dinner for a cold winter's day.
Ingredients
- 6 cups water
- 1 large head of cauliflower cut into florets
- 1 onion chopped
- 4 large cloves of garlic minced
- 1 tablespoon fresh rosemary OR dried rosemary, minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 bunch fresh parsley
- 1 tablespoon extra virgin olive oil
Instructions
- Add water and cauliflower florets to a large soup pot. Add onion, garlic, rosemary, sea salt, and black pepper. Simmer on medium/high heat for about 15 minutes. The cauliflower should be soft. Carefully blend the hot mixture in batches using a blender or an immersion blender. Taste for salt. Top with fresh parsley and olive oil before serving.
I added a dash of coconut milk but still found it a little thin so I added a can of navy beans and it’s perfect. Thank you!
I wanna try this please send me this receipe!
Creamy Vegan Cauliflower Soup with Garlic + Rosemary
Author Hello Glow
This savory, creamy vegan cauliflower soup is the perfect healthy lunch or dinner for a cold winter’s day.
Ingredients
•6 cups water
•1 large head of cauliflower, cut into florets
•1 onion, chopped
•4 large cloves of garlic, minced
•1 tablespoon fresh rosemary (OR dried rosemary), minced
•1 teaspoon sea salt
•1 teaspoon black pepper
•1/2 bunch fresh parsley
•1 tablespoon extra virgin olive oil
Instructions
1.Add water and cauliflower florets to a large soup pot. Add onion, garlic, rosemary, sea salt, and black pepper. Simmer on medium/high heat for about 15 minutes. The cauliflower should be soft. Carefully blend the hot mixture in batches using a blender or an immersion blender. Taste for salt. Top with fresh parsley and olive oil before serving.
Courses Soup
Can’t find directions
How many does this serve?
I was really excited to make this, but unfortunately it turned out too peppery to eat. I’m wondering if it’s a typo and perhaps should be a teaspoon of salt and pepper?
I totally agree, that has to be a typo to include all that pepper. I wish I had read your comment before I made it! I’ll try again with a few adjustments.
Hi LM and Meagan, I think you’re right. Sorry about that! Will update now to reflect 1 teaspoon of each. Apologies for the peppery soup ;)
Ahh! Your blog is SO gorgeous! I am obsessed with your photography. And this soup sounds perfect for this cold weather we’ve been having! Yum!
Cooking this right now… Can’t wait to have it tomorrow for lunch! :)