Vegan Cream of Cauliflower Soup

This isn’t the first cream of cauliflower soup recipe I’ve posted and I’m sure it won’t be the last. Cauliflower’s neutrality make it an endless artist’s palate for experimentation. And this latest experiment was born of my desire for some vegan whipped cream. For that, I needed two cans of coconut milk, refrigerated for two days so the cream would rise in a single, concentrated layer at the top.

With the cream extracted, whipped, and safely entombed in Tupperware for when a craving strikes, I was left with more than two cups of perfectly good coconut water. It would have been fine in a smoothie, but my chilled bones were calling for soup. There were enough milky strands of coconut cream left in the water to make the soup just creamy enough to not taste like I was eating a liquidated head of cauliflower. But it wasn’t fatty enough that I felt it wise to relegate myself to a tiny serving. Calorie-wise, it’s the perfect middle-of-the-road soup. It’s velvety texture is thoroughly pleasing, and I can gleefully swish a check-mark in the day’s vegetable column.

The key here is texture. And I didn’t have the patience to wield an immersion blender for the amount of time it would take to make the roughness of the cauliflower transmute to velvety smoothness, so I blended it in batches in a food processor. SO worth the effort. There’s not much going on in terms of extra flavor notes with this recipe, which means you can have a field day with your spice and condiment cupboard. Paprika, cumin, and onion powder are all viable options, but I have to say that a drizzle of truffle oil is magic.

Hope you try and enjoy!

Vegan Cream of Cauliflower Soup

1 head of cauliflower, rinsed and cut into chunks

2 cans of coconut water (with the fat strained and used for whipped cream)

1/2 teaspoon salt

In a medium stock pot or large saucepan, bring all ingredients to a boil. Cover and simmer on low heat for 20-30 minutes, until cauliflower is fork-tender. Let cool for a half-hour or so before pureeing. Puree in small batches – it’s the best way to ensure the cauliflower properly breaks down to yield proper smoothness. If serving immediately, return to the pan and reheat on low heat, stirring occasionally so it doesn’t burn or stick.


Bon Appetit!

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