Go Back
–+ servings
bowl of creamy vegan cauliflower soup in a white bowl with spoon and bread in soup.
Print Recipe

Creamy Vegan Cauliflower Soup

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4
Calories: 526kcal
Author: Nisha Vora

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 4 garlic cloves, roughly chopped
  • 1 medium-large cauliflower, cut into large florets (~750g of florets)
  • 1 cup (140g) raw cashews (Note 1)
  • 8 to 12 fresh thyme sprigs
  • 1 large fresh rosemary sprig
  • 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (Note 2)
  • 1 bay leaf
  • 4 cups (960 mL) low-sodium vegetable broth
  • 1 cup (240 mL) water (or more vegetable broth)
  • 5 tablespoons nutritional yeast
  • 2 teaspoons kosher salt, plus more to taste (Note 3)
  • Freshly cracked black pepper to taste

For Finishing (not optional!)

  • Lemon zest
  • Crushed red pepper flakes (or Aleppo pepper for mild heat)
  • Good-quality extra virgin olive oil
  • Bread for serving (optional)

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.

Video

The healthy soup I eat all winter long
The healthy soup I eat all winter long

Notes

Note 1: Allergic to cashews? You can try subbing with peeled, cooked Russet potatoes. They won't make this soup as satiating, but will add a nice body. 
Note 2: Cannellini beans are also sold as white kidney beans. Can't find them? Use another white bean, such as great northern or navy beans. 
Note 3: I use Diamond Crystal kosher salt, which is considerably less salty, teaspoon for teaspoon, than table salt or sea salt. If using sea salt (or Morton's kosher salt), use 1 1/4 tsp salt. If using table salt, use 1 tsp.