This vegan cauliflower soup is a comforting, wholesome, and satisfying dish that’s perfect for any occasion. Made with simple, nutritious ingredients, it’s creamy without the need for dairy and packed with flavor from herbs and spices. Whether you’re preparing a light lunch, a dinner starter, or a meal-prep option, this recipe is sure to please.
Ingredients
For the Soup:
Cauliflower: 1 large head (about 2 pounds, chopped into florets)
Aromatics: 1 medium onion (diced), 2 medium carrots (diced), and 2 celery stalks (diced)
Garlic: 3 cloves (minced)
Broth: 4 cups vegetable broth (preferably low-sodium)
Plant-Based Milk: 1 cup unsweetened almond or oat milk
Oil: 2 tablespoons olive oil or coconut oil
Herbs: 1 teaspoon each of dried thyme and dried rosemary
Seasoning: Salt and pepper to taste
Lemon Juice: Juice of 1 lemon (for brightness)
Optional Toppings:
Chopped fresh parsley
Roasted chickpeas
Croutons
Drizzle of olive oil
Instructions
CONTINUE READING ON THE NEXT PAGE
My hubby begs me to make this recipe at least once per week
Grandma’s advice for cleaning car headlights
How To Make Cabbage Fritters
Jamaican Banana Bread (With Lime Glaze)
There is no more precise way: the most accurate way to check the freshness of chicken eggs
Why You Should Never Put Wooden Kitchen Utensils in the Dishwasher
Moose Farts Recipe: Surprisingly Scrumptious
Sautéed Cabbage with Bacon
After her country album, “She Can Never Be Country,” received no nominations, Beyoncé was permanently barred from the CMA – Satire.
