Creamy Vegan Cauliflower Soup
User Reviews
5
Creamy Vegan Cauliflower Soup
Description
The preparation starts with steeping cashews in boiling water to soften them, which later contribute creaminess when blended. Onions and garlic are sautéed until golden, then deglazed with vegetable broth. The main ingredients — cauliflower florets, beans, soaked cashews, herbs, and seasoning — are combined and simmered with a bouquet garni to infuse herbal aroma.
After cooking, the bouquet garni is removed, and the soup is pureed until smooth. The inclusion of nutritional yeast offers a gentle cheesy note without dairy, while salt and pepper are adjusted to taste. The result is a creamy, rich soup with a mild, balanced flavor and a luxurious mouthfeel.
Serving suggestions include garnishing with lemon zest, red pepper flakes or Aleppo pepper for gentle heat, and a drizzle of quality olive oil. Bread on the side is optional but complements the soup well. Alternative ingredients like peeled potato can replace cashews for those with nut allergies, though the texture may vary slightly.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 large yellow onion finely chopped
- 4 garlic roughly chopped, cloves
- 1 cauliflower cut into large florets (~750g of florets, medium-large
- 1 cup raw cashews Note 1, 140 g
- 8 to 12 fresh thyme sprigs
- 1 rosemary large fresh sprig
- 2 (15-ounce/425g) cannellini beans Note 2, drained and rinsed
- 1 bay leaf
- 4 cups vegetable broth 960 mL, low-sodium
- 1 cup water or more vegetable broth, 240 mL
- 5 tablespoons nutritional yeast
- 2 teaspoons kosher salt plus more to taste (Note 3
- black pepper freshly cracked, to taste
For Finishing (not optional!)
- lemon zest
- red pepper flakes or Aleppo pepper for mild heat, crushed
- extra virgin olive oil good-quality
- bread optional, for serving
Instructions
- Pour boiling water over the cashews to cover and let rest for 15 minutes. Drain and rinse before using. Meanwhile, prep all the other ingredients (cut cauliflower, herbs, garlic).
- Make the bouquet garni. Use kitchen twine to tie up the thyme sprigs, rosemary sprigs, and bay leaf.
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Once hot, add the onions with a pinch of salt and cook for 8-10 minutes, stirring occasionally, until golden brown. If they start to get brown too quickly, add a splash of water. Add the garlic and cook for 2-3 minutes, stirring frequently.
- Pour in some of the vegetable broth and deglaze the pot, stirring up any browned bits on the bottom of the pot. Add the remaining broth, water, soaked and drained cashews, cauliflower florets, cannellini beans, nutritional yeast, kosher salt, and black pepper to taste. Stir to combine. Gently tuck the bouquet garni into the broth. It’s okay if the cauliflower isn’t totally submerged by the liquid - they’ll cook down.
- Bring the soup to a boil. Then reduce the heat to maintain a rapid simmer and cook for 15 minutes, or until the cauliflower is tender and soft.
- Once the soup is done cooking, remove the bouquet garni and transfer the soup to a stand blender (you will need to do this in two batches). Remove the center cap of the blender and cover it with a dish towel to allow the steam to escape. Blend until smooth, thick, and creamy. Note: You can also use an immersion blender, but the texture won’t be as smooth.
- Taste for salt and pepper and adjust accordingly (I usually add a bit more salt at this stage). Transfer the soup to bowls, and before serving, zest some lemon on top, add a scattering of chili flakes, and drizzle with some extra virgin olive oil. Serve with bread.
Notes
- Soak cashews in boiling water for 15 minutes to achieve a creamy blend; drain well before use.
- If allergic to cashews, peeled cooked Russet potatoes can substitute, though texture and creaminess may differ.
- Cannellini beans can be replaced with other white beans like great northern or navy beans.
- Adjust salt according to the type of kosher or table salt used as saltiness levels vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 64g | 21% |
| Protein | 31g | 62% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 899mg | 37% |
| Potassium | 1876mg | 40% |
| Fiber | 19g | 76% |
| Sugar | 8g | 16% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 76mg | 84% |
| Calcium | 224mg | 22% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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