Cheesy Cauliflower Soup (Vegan)
This cheesy cauliflower soup is vegan and full of comfort! It is perfect for chilly nights and when paired with bread.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small head of cauliflower (around 12 ounces)
- ⅓ Vidalia onion chopped (2 ounces)
- 3 cloves garlic (1 ounce)
- 12 baby carrots (3 ounces)
- 1 teaspoon Better Than Bouillon + 6 cups water or 6 cups vegetable stock
- 1 ½ cups non-dairy milk
- ¾ cup vegan mozzarella
- 1 tablespoon nutritional yeast optional
- Salt,pepper, garlic powder, onion powder, to taste
Instructions
- Cut the head of cauliflower into florets. You can use the pieces of the stem too just leave off any greens.
- In a large pot add the oil along with the cauliflower, onion, garlic, and carrots. Sauté for 5 to 10 minutes over medium low heat or until fragrant and the onions are translucent.
- Then pour in the water, Better Than Bouillon (or vegetable broth), and nutritional yeast. Let everything cook for 20 to 30 minutes over medium heat until the cauliflower is softened.
- Use an immersion blender to blend everything up until smooth. Then add in the non-dairy milk and vegan mozzarella. Cook for another 5 to 10 minutes until the vegan cheese is melted.
- Taste the soup and add in any additional salt, black pepper, garlic powder, and onion powder to your preferences.
- Serve immediately and garnish with a little extra vegan cheese, fresh thyme, and black pepper if desired.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- For the vegan cheese I like Good Planet, Follow Your Heart or Violife
- For the non-dairy milk I am using Ripple Pea Protein
Nutrition
Serving: 452gCalories: 146kcalCarbohydrates: 10.9gProtein: 5.4gFat: 9.2gSaturated Fat: 4.3gMonounsaturated Fat: 2.5gSodium: 525mgFiber: 2.4g
Tried this recipe?Let us know how it was!