Healthy Cauliflower Soup

Healthy Cauliflower Soup

This basic healthy cauliflower soup recipe is a very simple vegan recipe, that gives you a deliciously creamy soup without having to use any dairy produce. As well as being dairy-free cauliflower soup, the basic recipe is also a gluten-free recipe.

OK, we obviously did add some cream in these pictures, but only because we are not vegan and thought it might look better, but it is not needed to make it creamy! 

The basic recipe makes a very creamy cauliflower soup that is extremely nourishing and filling. This delicious healthy soup is really warming and a great way to heat up in front of the fire on a cold winter’s evening.

Cauliflower

As a kid, I was never a big fan of cauliflower. My mother used to make a cauliflower cheese that was probably the only thing on our home menu that I would not eat. I have no idea why I did not like it, as I love it now. It is so strange how palates change over time as our eating preferences develop.

Vegan Cauliflower Soup

This easy cauliflower soup is so creamy it is like a vegan cream of cauliflower soup, even without the addition of any dairy products. It is so easy to make like so many other soup recipes, and it always astounds me how you can make something so tasty without having to use any meat or wheat ingredients.

Obviously even with the cream addition, it is still a vegetarian cauliflower soup. I do hope you enjoy trying it and will add it to your bookmarked special recipes.

Please let me know how you get on in the comments section below!

How to make healthy cauliflower soup

Healthy Cauliflower Soup

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This easy healthy cauliflower soup recipe is super creamy and a delicious vegan recipe that will keep you warm on a cold winter's night.

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 2 minutes

Total Time 27 minutes

Ingredients

• 1 onion
• 2 garlic cloves
• Olive oil (to fry)
• 1 leek
• 2 spring onions
• 1 cauliflower
• Bay leaf
• Sprigs of thyme and rosemary
• 800ml vegetable stock
• Salt and Ground Black Pepper
• For the croutons:
• Bread diced into squares
• Sesame seed
• Olive oil

Optional (non-vegan)

• Cream

Instructions

1. Chop the onions and garlic and fry them over medium heat in a saucepan in the olive oil for about 2 minutes.
2. Clean the leek by slicing lengthways and running under the cold tap. Then slice the leek and spring onions and add them to the pot.
3. Then remove the cauliflower leaves and thick stalks and chop the cauliflower into florets. Add the florets to the pan, together with the vegetable stock, bay leaf and thyme and rosemary sprigs.
4. Now bring to a simmer and cook on a low heat with the lid on the pan, stirring occasionally, for about 20 minutes. Then remove the bay leaf and the herb sprigs, remove from the heat and blend the soup with a hand blender, making sure to blend out all the lumps.
5. In the meantime make the croutons by adding the cubed bread and some olive oil to a skillet and turning regularly. Add some sesame seeds at the end for taste.
6. Finally, season the soup with salt and pepper to taste, and serve up with the croutons.
   This is a vegan/vegetarian recipe (as long as you do not add the cream, of course!)
   

Notes

This will give you 3 good portions.

Serve up with a drizzle of olive oil. If you are not worried about the meal not being vegan, you may want to add a small drizzle of cream as well.....we did

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