Ingredients
Vegetables
- 1 medium cauliflower, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
Liquids & Oils
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1/2 cup coconut milk or plant-based milk
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Instructions
- Heat the oil: Warm the olive oil in a large pot over medium heat until shimmering and hot.
- Sauté onion: Add the chopped onion to the pot and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Add cauliflower and broth: Add the chopped cauliflower and pour in the vegetable broth, then bring the mixture to a boil.
- Simmer: Reduce the heat to low and let it simmer gently for 20 minutes, or until the cauliflower is tender and easily pierced with a fork.
- Blend soup: Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and creamy.
- Season and finish: Stir in the coconut milk, salt, black pepper, and optional paprika. Heat the soup for a few more minutes to warm through without boiling.
- Serve: Ladle the soup into bowls and serve warm, garnished if desired.
Notes
- Roasting the cauliflower before adding it to the soup can deepen and enhance the flavor, giving the soup a subtle nuttiness.
- For a richer texture, you can add more coconut milk or a splash of vegan cream.
- Adjust the seasoning to taste, and consider adding fresh herbs like parsley or chives as garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy / American
- Diet: Vegan
