Cauliflower Soup

Creamy Cauliflower Soup is made with cauliflower, white beans, and potato. It’s not only soothing but it’s also filling and healthy! This Cauliflower Soup Recipe is the perfect balance of healthy carbs and plant-based protein, it comes together in 30 minutes, and it’s the perfect pairing for salads and sandwiches.

I absolutely love this soup. I love the taste, the texture, and the ease with which it comes together in the kitchen. Cauliflower Soup is kind of the perfect recipe because it’s not only extremely healthy, what with the loads of cauliflower, but it’s also packed with white beans which are an excellent source of protein. However, I also added a little potato to make this recipe extra creamy. The fresh thyme, minced garlic, green onion, and vegan butter really make the flavor of this soup rich and cozy.

Now, let’s talk about how to make this wonderful Cauliflower Potato White Bean Soup!

Cauliflower Soup Recipe

• Cauliflower
• Extra virgin olive oil
• Vegan butter
• Green onion
• Celery
• Potato
• Garlic
• White beans
• Vegetable broth
• Thyme
• Bay leaves

How To Make Creamy Cauliflower Soup

1. Heat ollive oil and 3 tablespoons of vegan butter in a large Dutch oven over medium heat. Add garlic, onion, and celery. Saute for roughly 5 minutes.
2. Pour in the broth and add in the cauliflower, beans, and potatoes. Bring to a boil over high heat and then reduce heat to low and let simmer for about 15 to 20 minutes.
3. Use an immersion blender to blend soup in the Dutch oven until it is completely blended and smooth. Add in the two remaining tablespoons of vegan butter and stir to combine.
4. Serve soup with croutons and garnish with freshly chopped parsley.

There are really only 3 steps to this recipe. First, you sauté your aromatics. Second, you pour in your broth plus remaining ingredients, bring to a boil, and let simmer until soup is fully cooked. Finally, blend the soup up using an immersion blender. It really is that simple and definitely one of those recipes you can easily commit to memory and recall at the drop of a hat!

Cauliflower Soup Serving Suggestions

Cauliflower Soup is rather filling and loaded with beans ( a great source of protein) so it can really just be eaten all by itself with some good French bread. However, you may want to consider pairing it with either a salad or sandwich or both. You can serve it with my Chickpea Salad Sandwich and maybe even some Garlic Wedge Fries on the side! Additionally, here are some wonderful salads that will go great with this soup!

• Kale Caesar Salad
• Vegan Macaroni Salad
• Cucumber Radish Salad
• Strawberry Arugula Salad
• Shirazi Salad
• Avocado Tomato Salad

Finally, and most important, don’t forget to drizzle some of my Easy Chimichurri Sauce over the top of your soup!

More Vegan Soups and Stews?

• Sopa De Fideo
• Cabbage Soup
• Thai Coconut Soup
• White Bean Chili
• 4 Ingredient Potato Soup
• Shipwreck Stew
• Potato Leek Soup

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Yield: 4 to 6 Servings

Cauliflower Soup

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Creamy Cauliflower Soup is made with cauliflower, white beans, and potato. It's not only soothing but it's also filling and healthy! This Cauliflower Soup Recipe is the perfect balance of healthy carbs and plant-based protein, it comes together in 30 minutes, and it's the perfect pairing for salads and sandwiches.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 Large head of cauliflower, broken into florets
• 2 Tablespoons extra virgin olive oil
• 5 Tablespoons vegan butter
• 2 Bunches of green onions, chopped
• 2 Celery stalks, chopped
• 1 Large yellow potato, cut into 3/4-inch cubes
• 3 Large garlic cloves, minced
• 2 (14.5 ounce) Cans of white beans, drained and rinsed
• 6 Cups vegetable broth
• 1 Tablespoon fresh thyme leaves
• 2 Bay leaves

Instructions

1. Heat ollive oil and 3 tablespoons of vegan butter in a large Dutch oven over medium heat. Add garlic, onion, and celery. Saute for roughly 5 minutes.
2. Pour in the broth and add in the cauliflower, beans, and potatoes. Bring to a boil over high heat and then reduce heat to low and let simmer for about 15 to 20 minutes.
3. Use an immersion blender to blend soup in the Dutch oven until it is completely blended and smooth. Add in the two remaining tablespoons of vegan butter and stir to combine.
4. Serve soup with croutons and garnish with freshly chopped parsley.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 290Total Fat: 15gSaturated Fat: 3gTrans Fat: 2gUnsaturated Fat: 12gCholesterol: 0mgSodium: 852mgCarbohydrates: 32gFiber: 8gSugar: 5gProtein: 9g

The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. https://theveganplate.com/privacy-policy-2/