This Vegan Cauliflower Soup is easy, creamy, and a perfect cozy classic! Enjoy it in a simple, comforting, unassuming mellow way, or zip it up with the addition of some horseradish sauce, nutritional yeast, or piles of vegan cheese!
PREP TIME: 10 minutesminutes
COOK TIME: 45 minutesminutes
TOTAL TIME: 55 minutesminutes
Servings: 6servings
Ingredients
1 medium (about 2lb)cauliflower , cut into bite-sized pieces, stalks included
Spread the cauliflower and potato pieces out on a large lined baking sheet. If using the optional olive oil, drizzle over 2 tablespoons then toss to coat. If not using the oil, just leave them as they are.
Pop the tray in the oven and cook for about 35 minutes until the cauliflower and potato are starting to brown around the edges and are fork tender.
While the vegetables are roasting, warm a small skillet over medium heat with the remaining tablespoon of oil (use a few drops of water to keep the recipe oil-free). Saute the onion until just starting to turn golden (about 7 minutes), then add the garlic, cook for 1 minute more, then turn off the heat.
Blend the vegetables (potato, cauliflower, onion and garlic) in batches with as much of the stock as you need to add to the blender to get things moving well. Blend until completely smooth then pour into a large saucepan.
Once the veg is all blended and in the saucepan, add any remaining stock, the milk, thyme, salt, and pepper then bring to a gentle simmer.
Add any optional additions (horseradish, vegan cheese, or nutritional yeast), tasting as you go to get it just right for you, and add more salt and pepper if needed.
Serve as soon as it is heated through.
NOTES
Store leftover soup in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months.